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Classic Chicken Caesar Salad from Scratch

Classic Chicken Caesar Salad from Scratch

A fresh, homemade take on a classic. Features crispy hand-torn croutons, perfectly seared chicken, and a creamy, punchy dressing that beats anything in a bottle.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Chicken and Croutons
  • 2 large boneless chicken breasts Pounded to an even thickness
  • 3 tbsp olive oil Divided use
  • 1 tsp salt To taste
  • 1 tsp black pepper To taste
  • 1 medium ciabatta loaf Or crusty sourdough
For the Salad and Dressing
  • 1 large head Romaine lettuce Washed and dried thoroughly
  • 5 tbsp mayonnaise Full-fat real mayonnaise
  • 1 tbsp lemon juice Freshly squeezed
  • 1 medium garlic clove Peeled and smashed
  • 1 tsp anchovy paste Adds savory umami
  • 1/2 cup Parmesan cheese Freshly grated
  • 1-2 tsp water Optional, to thin dressing

Method
 

  1. Preheat oven to 400°F (200°C). Tear ciabatta into bite-sized pieces and spread on a baking tray. Drizzle with 2 tbsp olive oil and salt. Bake for 8-10 minutes until golden.
  2. Rub chicken with 1 tbsp olive oil, salt, and pepper. Heat a skillet over medium-high heat. Cook chicken for 4 minutes undisturbed, flip, and cook for another 4-5 minutes until internal temp is 165°F.
  3. Let the chicken rest on a cutting board for 5 minutes before slicing to keep it juicy.
  4. Whisk together mayonnaise, minced garlic, lemon juice, anchovy paste, and Parmesan. If too thick, whisk in 1-2 tsp of water.
  5. Toss chopped Romaine, half the chicken, and half the croutons with most of the dressing.
  6. Top with remaining chicken, croutons, and extra Parmesan. Serve immediately.

Notes

Don't skip the anchovy paste—it's the secret to that classic savory depth! If storing leftovers, keep the dressing, chicken, and greens in separate containers to prevent sogginess.