Ingredients

1 clove garlic, grated or minced

2 tbsp. Dijon mustard

2 tbsp. extra-virgin olive oil (plus 3 tbsp. more for croutons)

2 tsp. honey

1/2 tsp. kosher salt

2 skinless, boneless chicken thighs

2 thick slices bread

Kosher salt

Freshly ground black pepper

5 oil-packed anchovy fillets, drained and mashed into a paste

2 large egg yolks

2 tbsp. fresh lemon juice

1/2 cup extra-virgin olive oil

2 tbsp. finely grated Parmesan, plus more for serving

2 hearts of romaine, chopped or torn into bite-sized pieces

Instructions

Step 1: Prepare the chicken by marinating it briefly with garlic, Dijon mustard, honey, olive oil, and kosher salt. Set aside while you prepare the other ingredients.

Step 2: Cut or tear the bread into 1-inch pieces and transfer to a large bowl. Add 3 tablespoons of olive oil, season with kosher salt and freshly ground black pepper, then mix well with clean hands to coat evenly.

Step 3: Preheat the oven to 425°F (220°C). Spread the bread pieces in an even layer on a rimmed baking sheet. Arrange the chicken on a separate baking sheet.

Step 4: Place both baking sheets in the oven. Bake for 7 minutes, then stir the croutons and rotate both pans. Continue baking until croutons are golden and crunchy and the chicken reaches an internal temperature of 165°F (74°C), about 7 minutes more. Optional: broil chicken for 2 minutes for a lightly golden top. Let chicken rest for 10 minutes before slicing.

Step 5: In a medium bowl, whisk together the mashed anchovies, egg yolks, garlic, and lemon juice. Slowly whisk in 1/2 cup olive oil until the dressing is thick and smooth. Stir in 2 tablespoons grated Parmesan and season with salt and black pepper to taste.

Step 6: Place the chopped romaine lettuce in a large bowl. Pour half of the dressing over the lettuce and toss gently using salad tongs or clean hands. Taste and add more dressing if desired.

Step 7: Divide the salad among plates, then top with sliced chicken and croutons. Garnish with additional Parmesan and freshly ground black pepper. Serve the remaining dressing on the side.

Tips & Variations

For extra flavor, grill the chicken instead of baking it.

You can substitute the bread with gluten-free bread to suit dietary needs.

Use pasteurized eggs or substitute with 3 tablespoons mayonnaise if you want to avoid raw egg yolks in the dressing.

Add a squeeze of extra lemon juice for a brighter dressing flavor.

Storage

Store leftover salad components separately in airtight containers. Cooked chicken and croutons will keep well in the refrigerator for up to 3 days. Keep the dressing chilled for up to 2 days. Reheat chicken gently in the oven or microwave, but add croutons fresh to keep them crunchy. Toss salad just before serving.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breasts work well and can be cooked similarly. Just adjust the cooking time to avoid drying out the meat.

Is it safe to use raw egg yolks in the dressing?

Raw egg yolks are traditional in Caesar dressing, but if you’re concerned, use pasteurized eggs or substitute with mayonnaise for a safe alternative.