Main Dishes

Chicken Caesar Salad with Garlic Croutons

Name: Chicken Caesar Salad with Garlic Croutons
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 garlic cloves (finely minced into a paste); 2 anchovy fillets (finely chopped); 1 egg yolk (large); 1 tsp ( 3 gr ) soy sauce; 2 tsp ( 12 gr ) Dijon mustard; 2 tbsp lemon juice (freshly squeezed); 4 tbsp ( 40 gr ) olive oil (extra virgin); 2 tbsp Greek yogurt; 1/2 tsp salt; 3 tbsp Parmesan cheese (freshly grated); 70 gr chicken breasts (halved horizontally); 2 tsp ( 20 gr ) olive oil; 1 tsp ( 3 gr ) paprika; 1/2 tsp ( 1 gr ) black pepper; 1 tsp ( 3 gr ) ground turmeric; 1/2 tsp ( 2 gr ) salt; 50 g butter (softened at room temperature); 4 garlic cloves (pressed or minced); 2 tsp fresh parsley (finely chopped); 1 loaf Ciabatta (sliced into wide strips; or other artisan white bread); 1/2 tsp Olive oil (for greasing the baking pan); 1 head Romaine lettuce (washed, thoroughly dried, and chopped); 2 tbsp Parmesan cheese (freshly grated, for topping)

Crisp romaine, seasoned grilled chicken, garlic croutons, and a creamy homemade Caesar dressing come together in this classic salad.

Prep: 30 min
Cooking: 5 min
Baking: 20 min
Total: 55 min
Yield: 4 servings
Difficulty: Medium

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Ingredients & steps

17 steps · 4 stages · 55 min total

Ingredients

4 servings

Caesar Dressing

3 garlic cloves, finely minced into a paste
2 anchovy fillets, finely chopped
1 egg yolk, large
1 tsp ( 3 gr ) soy sauce
2 tsp ( 12 gr ) Dijon mustard
2 tbsp lemon juice, freshly squeezed
4 tbsp ( 40 gr ) olive oil, extra virgin
2 tbsp Greek yogurt
1/2 tsp salt
3 tbsp Parmesan cheese, freshly grated

Grilled Chicken

70 gr chicken breasts, halved horizontally
2 tsp ( 20 gr ) olive oil
1 tsp ( 3 gr ) paprika
1/2 tsp ( 1 gr ) black pepper
1 tsp ( 3 gr ) ground turmeric
1/2 tsp ( 2 gr ) salt

Garlic Bread Croutons

50 g butter, softened at room temperature
4 garlic cloves, pressed or minced
2 tsp fresh parsley, finely chopped
1 loaf Ciabatta, sliced into wide strips; or other artisan white bread
1/2 tsp Olive oil, for greasing the baking pan

Salad Base & Garnish

1 head Romaine lettuce, washed, thoroughly dried, and chopped
2 tbsp Parmesan cheese, freshly grated, for topping

Utensils

Knife
Cutting Board
Mixing Bowl
Hand Whisk
Frying Pan
Garlic Press
Fork
Serrated Knife
Baking Dish
Grater

Instructions

1Mince the 3 garlic cloves as finely as possible. Chop 2 anchovy fillets and mash them together with the minced garlic using the flat side of your knife until a uniform paste forms.
2Transfer the garlic-anchovy paste into a wide mixing bowl. Add 1 egg yolk, 1 tsp soy sauce, and 2 tsp Dijon mustard.
3Gently whisk the mixture until smooth and uniform. Squeeze in 2 tbsp fresh lemon juice and whisk again.
4Slowly drizzle in 4 tbsp olive oil in a steady stream while whisking continuously until the mixture emulsifies into a thick, creamy dressing.
5Add 2 tbsp Greek yogurt, 1/2 tsp salt, and 3 tbsp freshly grated Parmesan cheese. Whisk well until silky and fully blended.

Nutrition (estimate)

620 kcal · 35g carbs · 39g protein · 33g fat

Prep: 30 min
Cooking: 5 min
Baking: 20 min
Total: 55 min
Yield: 4 servings
Difficulty: Medium

Ingredients

Caesar Dressing

3 garlic cloves, finely minced into a paste
2 anchovy fillets, finely chopped
1 egg yolk, large
1 tsp ( 3 gr ) soy sauce
2 tsp ( 12 gr ) Dijon mustard
2 tbsp lemon juice, freshly squeezed
4 tbsp ( 40 gr ) olive oil, extra virgin
2 tbsp Greek yogurt
1/2 tsp salt
3 tbsp Parmesan cheese, freshly grated

Grilled Chicken

70 gr chicken breasts, halved horizontally
2 tsp ( 20 gr ) olive oil
1 tsp ( 3 gr ) paprika
1/2 tsp ( 1 gr ) black pepper
1 tsp ( 3 gr ) ground turmeric
1/2 tsp ( 2 gr ) salt

Garlic Bread Croutons

50 g butter, softened at room temperature
4 garlic cloves, pressed or minced
2 tsp fresh parsley, finely chopped
1 loaf Ciabatta, sliced into wide strips; or other artisan white bread
1/2 tsp Olive oil, for greasing the baking pan

Salad Base & Garnish

1 head Romaine lettuce, washed, thoroughly dried, and chopped
2 tbsp Parmesan cheese, freshly grated, for topping

Utensils

Knife · Cutting Board · Mixing Bowl · Hand Whisk · Frying Pan · Garlic Press · Fork · Serrated Knife · Baking Dish · Grater

Instructions

Make the Caesar Dressing

Mince the 3 garlic cloves as finely as possible. Chop 2 anchovy fillets and mash them together with the minced garlic using the flat side of your knife until a uniform paste forms.
Transfer the garlic-anchovy paste into a wide mixing bowl. Add 1 egg yolk, 1 tsp soy sauce, and 2 tsp Dijon mustard.
Gently whisk the mixture until smooth and uniform. Squeeze in 2 tbsp fresh lemon juice and whisk again.
Slowly drizzle in 4 tbsp olive oil in a steady stream while whisking continuously until the mixture emulsifies into a thick, creamy dressing.
Add 2 tbsp Greek yogurt, 1/2 tsp salt, and 3 tbsp freshly grated Parmesan cheese. Whisk well until silky and fully blended.

Season & Grill the Chicken

Slice the chicken breasts horizontally in half to create thin cutlets for fast and even cooking.
Drizzle the chicken cutlets with 2 tsp olive oil and rub evenly on both sides.
Season evenly with 1 tsp paprika, 1/2 tsp black pepper, 1 tsp ground turmeric, and 1/2 tsp salt. Massage the spices into the meat.
Heat a grill pan over medium heat. Grill the chicken cutlets for 4–5 minutes per side until golden with clear grill marks and cooked through. Remove from heat and slice into strips.

Bake the Garlic Croutons

In a small bowl, combine 50g softened butter, 4 pressed garlic cloves, and 2 tsp chopped fresh parsley. Mash with a fork until smooth.
Slice the bread loaf horizontally, then cut into thick longitudinal slices. Spread the garlic herb butter generously and evenly over top.
Lightly brush a baking tray with 1/2 tsp oil. Arrange the buttered bread slices in a single layer.
Bake in a preheated oven at 200°C (392°F) for 20 minutes until golden brown and crispy. Let cool slightly, then cut into bite-sized crouton cubes.

Assemble & Serve

Wash the Romaine lettuce leaves thoroughly, dry completely, and cut into bite-sized pieces.
Place half of the chopped lettuce in a large salad bowl, pour in part of the Caesar dressing, and toss gently with tongs to coat. Add the remaining lettuce and toss again.
Top the dressed greens with the crunchy garlic croutons and sliced grilled chicken cutlets.
Drizzle extra dressing over the chicken and croutons, then finish with a generous dusting of freshly grated Parmesan cheese before serving.

Notes

Raw Egg Yolk Safety: This traditional dressing uses a raw egg yolk. Use pasteurized eggs if serving pregnant individuals, young children, or immunocompromised guests.

Tips

Garlic-Anchovy Paste: Mashing the garlic and anchovies directly on the cutting board before mixing ensures a smooth, seamless dressing without harsh garlic chunks.
Emulsifying the Dressing: Drizzle the olive oil in a slow, continuous stream while whisking constantly to create a rich, stable emulsion.