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Chicken Caesar Salad Recipe

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★★★★★

5 from 459 reviews

This classic Chicken Caesar Salad features juicy, oven-roasted chicken thighs paired with crunchy homemade croutons and a creamy, flavorful Caesar dressing made from anchovies, egg yolks, garlic, and Parmesan. Perfect for a satisfying and elegant meal, the salad combines crisp romaine with a savory dressing for an authentic taste experience.

Ingredients

Scale

Chicken and Marinade

  • 1 clove garlic, grated or minced
  • 2 tbsp Dijon mustard
  • 2 tbsp extra-virgin olive oil
  • 2 tsp honey
  • 1/2 tsp kosher salt
  • 2 skinless, boneless chicken thighs

Croutons

  • 2 thick slices bread
  • 3 tbsp extra-virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Dressing

  • 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

Salad

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

Instructions

  1. Prepare Chicken: Combine garlic, Dijon mustard, olive oil, honey, and kosher salt in a bowl to create a marinade. Place the chicken thighs in the marinade, coating thoroughly. Let them marinate while preparing other ingredients.
  2. Make Croutons: Cut or tear the bread into 1-inch pieces and transfer to a large bowl. Add extra-virgin olive oil, kosher salt, and freshly ground black pepper. Using clean hands, toss the bread pieces until they are completely coated with oil and seasoning.
  3. Roast Chicken and Croutons: Preheat your oven to 425°F (220°C). Spread the bread pieces evenly on a rimmed baking sheet. Arrange the marinated chicken thighs on a separate baking sheet. Place both sheets in the oven and bake for 7 minutes.
  4. Continue Baking: After 7 minutes, stir the croutons and rotate both baking sheets to ensure even cooking. Continue baking for about 7 more minutes until the croutons are golden and crunchy, and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C).
  5. Optional Broiling: For extra color, broil the chicken thighs for about 2 minutes until the tops are lightly golden. Remove the chicken and let it rest for about 10 minutes before slicing.
  6. Make Dressing: In a medium bowl, whisk together the anchovy paste, egg yolks, garlic, and fresh lemon juice. Slowly drizzle in the olive oil while whisking continuously until the dressing becomes thick and homogenous. Stir in the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
  7. Assemble Salad: Place the chopped romaine lettuce in a large bowl. Pour half of the dressing over the lettuce and gently toss using salad tongs or clean hands to evenly coat the leaves. Taste and add more dressing if desired.
  8. Serve: Divide the salad among plates. Top each portion with sliced chicken and crunchy croutons. Garnish with additional grated Parmesan cheese and freshly ground black pepper. Serve with the remaining dressing on the side.

Notes

  • Ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
  • Broiling the chicken is optional but adds a nice golden finish.
  • The homemade dressing contains raw egg yolks; use pasteurized eggs if preferred.
  • Use day-old bread for croutons to achieve optimal crunchiness.
  • Adjust the amount of anchovy paste to taste, for a milder or stronger flavor.

Keywords: Chicken Caesar Salad, Homemade Caesar Dressing, Croutons, Oven Roasted Chicken, Classic Salad

Find it online: https://kitchenbyclara.com/chicken-caesar-salad-recipe/