How to Make Caesar Salad with Chicken: Ingredients and Tips
Forget rushed versions with rubbery chicken or bagged croutons: the true Caesar Salad was a stroke of genius. It was 1924 when Cesare Cardini, an Italian restaurateur who emigrated to Mexico, turned a few simple ingredients into a legendary salad. Creamy, crunchy, and perfectly flavorful. Then the Americans added grilled chicken and turned it into an irresistible, hearty main dish — ideal for days when you want something fresh but satisfying!
Here are more salads that will make you lick your lips!
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Cooking time: 5 Minutes
- Portions: 4People
- Cooking methods: Stovetop, Grill
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients for Caesar Salad with Chicken
- 14 oz romaine lettuce (washed and trimmed)
- 1.1 lbs chicken breast
- 2 oz Parmesan (shaved)
- 5.3 oz stale bread (rustic country loaf (cubed))
- to taste extra virgin olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1/2 cup mayonnaise
- 1 1/3 tbsp Dijon mustard
- 2 tsp lemon juice
- 1 clove garlic (finely chopped)
- 1 tsp Worcestershire sauce
- 1 pinch salt
- 1 pinch black pepper
Tools
- 1 Grill
- Knives
- Bowls
- Citrus juicer
- Pans
- 1 Grater
Preparation of Caesar Salad with Chicken
NOTE: The original dressing recipe calls for anchovy paste, which I did not use. Also, the dressing would traditionally be made with a raw egg; I replaced it with mayonnaise.
SALAD: Wash and dry the leaves thoroughly, removing any bruised or inedible pieces. Note: Cardini served whole leaves to be eaten by hand, but today it is common to tear them roughly by hand (never use a knife to avoid oxidation). Store them in the refrigerator wrapped in a dry, preferably absorbent cloth, inside a container so excess moisture is absorbed.
Never use wet lettuce! If the leaves are not completely dry, the dressing will slide off and collect at the bottom of the bowl, making the salad watery and bland.
CROUTONS: Avoid using the oven. Heat a little oil in a pan and toast the bread cubes until they are golden and crispy on the outside. Season with salt and pepper. Once ready, set the croutons aside.
DRESSING: Take a large bowl and add the finely chopped garlic with salt and pepper. Pour in the Worcestershire sauce, mustard, and mayonnaise. Whisk while adding the lemon juice until you obtain a creamy dressing.
ASSEMBLY: Put the lettuce in the bowl with the dressing and toss until every leaf looks glossy and well coated. Add the croutons and most of the Parmesan, then toss gently again.
CHICKEN BREAST: Finally, heat a griddle or a nonstick pan until very hot. Cook the slices of chicken breast for 3-4 minutes per side, until a golden crust forms on the outside while remaining tender and juicy inside. Once cooked, transfer the chicken to a cutting board and slice across into not-too-thin strips. Add them to the already dressed salad.
To make it “gluten-free”, you can use gluten-free bread for the croutons or replace them with toasted sunflower seeds or chickpeas.
To make it “lactose-free”, use aged cheese flakes guaranteed lactose-free.
TIPS and NOTES
Storage Tips
The golden rule is: never dress the entire salad if you know there will be leftovers. Once the dressing is added, lettuce wilts within a few hours due to the lemon acid and salt.
The Dressing: It keeps in an airtight glass jar in the refrigerator for 2-3 days. If you used store-bought mayonnaise as a base, it may last a little longer, but the fresh garlic will become very strong over time.
The Chicken: If you have leftover grilled chicken, store it in a separate container. In the fridge it keeps for 2 days. I recommend not reheating it too much in the microwave to avoid making it rubbery; better eaten at room temperature.
The Croutons: Never refrigerate them! They would become chewy. Store them in a paper bag (like a bread bag) or in an airtight container at room temperature. They will stay crisp for 24-48 hours.
The Lettuce: If you have already washed and cut it, wrap it in a clean cotton cloth or paper towels and put it in a freezer-style plastic bag. This will absorb excess moisture and keep it crunchy.
Creative Substitutions
– Bread: Try using rye bread or leftover focaccia for the croutons. Focaccia, being already oiled, becomes super crunchy and flavorful.
– Cheese: If you want a stronger flavor, replace half the Parmesan with Pecorino Romano.
