Chicken Caesar Salad with Croutons Recipe
Chicken Caesar salad is a bowl of crisp lettuce, juicy meat, crunchy croutons, and an intense Parmesan dressing. Although it was created on the US–Mexico border, today it’s one of the most popular dishes in American restaurants. It’s somewhere between a light lunch and a satisfying dinner.
This version of chicken Caesar salad combines a lighter yogurt-based dressing with classic Parmesan richness, giving you all the flavor of the restaurant favorite with a fresher feel. Homemade croutons and freshly cooked chicken make it much more aromatic and satisfying than most ready-made versions.
Chef's tips
Dry the lettuce very well – any excess water will dilute the dressing and make the salad soggy. Let the chicken rest after cooking so it stays juicy when sliced. Taste the dressing and adjust the lemon, salt, and Parmesan to your liking; it should be distinctly tangy and savory.
How to serve
Serve the salad in a large shallow bowl so the toppings are nicely visible. It pairs well with chilled white wine, sparkling water with lemon, or homemade iced tea. For a more filling meal, add a soft-boiled egg or serve with roasted potatoes on the side.
Ingredients
- chicken breast - 350 g
- romaine lettuce - 1 head
- wheat bread - 3 slice
- olive oil - 3 tablespoon
- Parmesan - 40 g
- Greek yogurt - 60 g
- mayonnaise - 30 g
- lemon juice - 1.5 tablespoon
- garlic - 1 piece
- Worcestershire sauce - 1 teaspoon
- mustard - 0.5 teaspoon
- salt - 0.75 teaspoon
- black pepper - 0.5 teaspoon
Preparation
- Trim the chicken breast of any membranes, pat dry with paper towels, and season with salt and pepper on both sides.
- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chicken and cook for 5–6 minutes on one side, until browned.
- Flip the chicken and cook for another 5–6 minutes, until the meat is completely white in the center and no pink juices run out when pierced. Transfer to a plate, cover with foil, and let rest for a few minutes.
- Cut the bread slices into cubes. In the same pan, add 1 tablespoon of olive oil, add the bread, and fry for 4–5 minutes, stirring often, until the cubes are golden and crisp. Set aside to cool.
- Wash the romaine lettuce, dry thoroughly (ideally in a salad spinner), and tear into larger pieces into a large bowl.
- Finely chop the garlic or press it through a garlic press.
- In a small bowl, mix the Greek yogurt, mayonnaise, lemon juice, Worcestershire sauce, mustard, garlic, half of the grated Parmesan, and a pinch of salt and pepper. Stir until you get a smooth, fairly thick dressing.
- Slice the chicken into strips or pieces.
- Add the dressing to the bowl with the lettuce and gently toss with your hands or tongs so every leaf is lightly coated.
- Add the croutons and most of the chicken pieces, and gently toss again.
- Arrange the remaining chicken on top and sprinkle with the rest of the Parmesan.
- Serve immediately, before the croutons soften.
Storage
No storage information available for this dish.
I like to keep this salad slightly lighter by using more yogurt than mayonnaise and plenty of lemon juice. Making your own croutons from day-old bread is a simple trick that adds a lot of flavor and helps reduce food waste.
