Can I make this salad ahead of time?

Yes, you can prepare the components (chicken, croutons, and dressing) ahead of time and store them in separate containers. Assemble the salad just before serving to keep everything fresh.

Where do I find anchovy paste, and can I substitute it?

Anchovy paste is usually hiding near the canned tuna in a small box. It adds the classic umami flavor that gives Caesar dressing its signature taste. If you can’t find it, buy a small tin of anchovies and blend two fillets in the food processor before adding the remaining dressing ingredients. For a substitute, try 1 teaspoon of finely chopped capers or a little extra Worcestershire sauce. The flavor won’t be exactly the same, but both add a salty, savory boost.

How should I store leftovers?

Store any leftover salad (without dressing) in an airtight container in the fridge for up to 2 days. The dressing can be stored separately for up to a week. I HIGHLY recommend making the leftovers into a chicken Caesar salad wrap!

How can I make this vegetarian?

Use capers instead of anchovy paste in the dressing and replace the chicken with roasted chickpeas and sweet potatoes. I also love adding avocado chunks to make it extra satisfying! Be sure to check your Worcestershire sauce, since traditional versions contain anchovies.

How can I make this dairy-free?

Leave the Parmesan out of the dressing and salad or use your favorite dairy-free Parmesan. For the croutons, swap the butter for olive oil or a dairy-free butter alternative.

Best Chicken Caesar Salad with Easy Homemade Dressing

Description

Skip the sad desk salad, we’re digging into the BEST chicken Caesar salad, baybay! Loaded with juicy chicken, creamy homemade dressing and sourdough garlic butter croutons. Use the leftovers to make a wrap for lunch the next day.

Ingredients

Units Scale

Chicken

1 lb chicken breast
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 tablespoon extra virgin olive oil

Croutons

3-4 thick slices (about 3 cups total) stale/crusty sourdough, cubed
2 cloves garlic, minced or grated (about 2 teaspoons)
3 tablespoons butter
pinch of salt

Caesar Dressing

2 cloves garlic, minced
3/4 cup good-quality mayo
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon anchovy paste
2 tablespoons lemon juice
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon each salt and pepper
2 tablespoons extra virgin olive oil

Salad

1 head romaine lettuce, sliced
1/2 cup julienned carrots
1 small Persian cucumber, thinly sliced
1/3 cup candied pecans or roasted cashews
1-2 oz Parmesan cheese, freshly shaved or grated

Instructions

Prep and cook the chicken. Slice the chicken breasts in half lengthwise. There are usually 2 large chicken breasts in my pack (I get the kind from Costco) so I’ll end up with four thin cutlets. Pat the chicken dry. Drizzle on 1 tablespoon of olive oil and season them with 1 teaspoon each kosher salt, cracked black pepper, garlic powder, and smoked paprika. Toss until evenly coated in oil and seasonings.
1. Grill method: Heat a grill over medium high heat. Oil the grill grates. Place the chicken on the hot grill and grill for 5-6 minutes per side, or until the internal temperature reaches 165ºF with a instant-read thermometer.
2. Oven method: Preheat your oven to 350°F (175°C). Place the chicken on a piece of aluminum foil in a shallow baking dish. Top with lemon slices and drizzle with olive oil. Fold the foil into a tent around the chicken and seal the edges. Bake for 30 minutes or until the internal temperature reaches 165°F (75°C).
3. Air fryer method: Air fry at 375 degrees for 10-12 minutes, flipping halfway through.
Toast the croutons. Place about 3 cups sourdough cubes on a lined baking oven tray (I like to line mine with reusable silicone baking mats). Combine 3 tablespoons butter and 2 teaspoons of minced garlic cloves in a small bowl. Microwave for 20-40 seconds, until melted. Make sure to cover it so it doesn’t splatter! Drizzle the garlic butter over the bread cubes and toss well to coat. Sprinkle with a pinch of salt. Bake at 350°F (175°C) for 12 minutes, or until crispy and golden. Keep in mind that the croutons will continue to crisp up as they cool.
Whip up the dressing. Combine 2 cloves minced garlic, 3/4 cup mayo, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste, 2 tablespoons lemon juice, 1/2 cup freshly grated Parmesan cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons of olive oil in a food processor or high-speed blender. Blend until smooth and creamy. Adjust seasoning to taste if necessary. If the dressing is too thick, you can add a tablespoon of cold water to thin.
Assemble the salad. In a large bowl, toss the sliced romaine lettuce with julienned carrots and a few spoonfuls of Caesar dressing. Top with sliced chicken breast, croutons, candied pecans, shaved parmesan and another crack of black pepper. Drizzle with more dressing.

Dig in and go to salad lover’s heaven.

Notes

How to make a chicken Caesar salad wrap: Toss the romaine lettuce and julienned carrot mixture with a little dressing. Place salad in a large burrito-sized tortilla along with sliced chicken breast, shaved Parmesan cheese and another big spoonful of dressing. (I usually omit the croutons and pecans when making a wrap but you can add them if you want). Fold in the short sides, then roll into a compact wrap. Heat a swish of olive oil in a nonstick pan over medium-high heat. Place the wrap seam-side down into the hot olive oil and toast the wrap for 2-3 minutes per side until golden brown all the way around. It’s SO GOOD.

Refer to above blog post for expert tips, variation ideas and answers to frequently asked questions.

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Nutrition

Serving Size: 1 large salad + 2 tablespoons dressing
Calories: 552
Sugar: 4.5 g
Sodium: 852.7 mg
Fat: 34.3 g
Carbohydrates: 26.2 g
Fiber: 4.5 g
Protein: 35.5 g
Cholesterol: 122.4 mg