Chicken Caesar Salad

A classic Caesar salad with rich, creamy homemade dressing made with anchovy, parmesan, and mayo. Add chicken and egg to turn it into a satisfying meal. Ready in 40 minutes and rivals any restaurant version.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 5 portions

Course: Dinner, Main Course, Salad

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

1 cup Mayonnaise Hellman's or S&W Whole Egg recommended
0.5 tsp Garlic Finely minced
2 Anchovy fillets Or 3/4 tsp anchovy paste
2 tbsp Fresh lemon juice Freshly squeezed
1 tsp Dijon mustard
1 tsp Worcestershire sauce
0.5 cup Freshly grated parmesan cheese Or 1/3 cup store-bought grated
3 tbsp Milk To adjust dressing consistency, add up to 4 tbsp
0.25 tsp Salt For dressing
0.25 tsp Black pepper For dressing
2 White bread slices 2/3 inch thick, enough to make about 1.5 cups croutons
1 Garlic clove Cut in half for rubbing croutons
1 tbsp Olive oil For croutons
0.25 tsp Salt For croutons
5 oz Streaky bacon Cooked and chopped
10 cup Romaine lettuce Chopped, washed and fully dried
1 lb Chicken breast fillets Optional, 2 pieces
0.5 tsp Salt Optional, for chicken seasoning
0.5 tsp Black pepper Optional, for chicken seasoning
1 tbsp Olive oil Optional, for cooking chicken
2 Eggs Optional, cooked to taste, peeled and halved
1 Freshly grated parmesan For garnish

Equipment

Food processor or blender
Baking tray
skillet
Large mixing bowl
serving bowl

Method

Add all dressing ingredients to your food processor: mayonnaise, garlic, anchovy fillets, lemon juice, Dijon mustard, Worcestershire sauce, parmesan, and 3 tablespoons of milk. Blend until perfectly smooth. Taste and adjust salt, pepper, and milk. Set aside for at least 20 minutes to allow flavors to develop.
Place bacon in a cold skillet with no oil. Turn heat to medium-high and cook until golden on both sides. Remove to paper towels, cool, and chop.
Preheat oven to 350 degrees F (180 degrees C). Toast bread slices for 1 minute until surface is dry but not browned. Rub both sides with the cut side of a halved garlic clove. Cut into cubes (about 1.5 cups). Drizzle with olive oil, sprinkle with salt, and bake until golden, shaking tray once. Sandwich bread takes about 7 minutes; sourdough takes 12 to 15 minutes.
Optional: Pound chicken to 1/2 inch thickness or slice each breast horizontally. Season both sides with salt and pepper. Cook in bacon fat in skillet: 5 minutes first side, 2 minutes second side. Rest under foil for 5 minutes then slice.
Optional: Place eggs in a saucepan and cover with cold water. Bring to a gentle simmer over medium-high heat, then reduce to medium. Cook 3 minutes for soft centers, 4 minutes for firm yolks, or 6 minutes for hard boiled. Run under cold water 15 seconds then submerge in cold water for 5 minutes. Peel and halve.
Place lettuce in a large bowl with half the dressing. Toss well, taste, and add more dressing if desired. Transfer to serving bowl. Top with chicken and eggs if using. Scatter bacon and croutons over the top. Finish with freshly grated parmesan and serve immediately.

Notes

Anchovy is the secret ingredient for authentic restaurant-quality flavor. Use dark brown fillets in oil (canned), not white brined ones. Do not thin the dressing too much or it will not cling to the lettuce. Dress the salad right before serving for best texture. If transporting, keep all components separate and assemble on-site.