Chicken Caesar Salad

This recipe gives you a Caesar Salad Dressing that rivals any high-end restaurant! The secret is the anchovies, which provide a savory depth of flavor without tasting fishy. The salad itself is a perfect combination of crisp romaine lettuce, crunchy garlic croutons, savory bacon, and tender grilled chicken. This is the ultimate dinner salad—fresh, flavorful, and incredibly satisfying.

Instructions

1. 1

   To make the dressing, combine all dressing ingredients in a food processor, starting with 3 tablespoons of milk. Blend until smooth. Taste and adjust seasoning as needed, adding more milk to reach your desired consistency. Set aside for at least 20 minutes to allow the flavors to meld.

2. 2

   For the bacon, place the strips in a cold skillet and turn the heat to medium-high. Cook until golden and crispy. Remove from the pan, place on paper towels to drain, and then chop once cooled.

3. 3

   To prepare the croutons, preheat your oven to 350°F (180°C). Lightly toast the bread slices for about a minute in a toaster to dry them out. Rub each side of the toasted bread with the cut garlic clove to infuse the flavor. Cut the bread into cubes, drizzle with olive oil, sprinkle with salt, and toss to coat. Bake for 7 to 15 minutes, depending on the bread type, until golden and crunchy.

4. 4

   To cook the chicken, either pound the breasts to an even thickness of about 1/2 inch or slice them in half horizontally. Season both sides with salt and pepper. Cook the chicken in a skillet with olive oil for about 5 minutes on the first side and 2 minutes on the second side, until cooked through. Remove from the skillet, tent with foil, and let rest for 5 minutes before slicing.

5. 5

   To assemble the salad, place the washed and dried lettuce in a large bowl. Add about half of the dressing and toss to coat the leaves evenly. You can add more dressing if you want. Transfer the salad to a serving dish, then top with the sliced chicken, chopped bacon, and garlic croutons. Garnish with additional freshly grated Parmesan cheese and serve immediately.

Recipe Notes

• For the best flavor, use a high-quality, creamy mayonnaise. Brands like Hellman’s or S&W Whole Egg are a good choice because they have a richer, smoother taste and are less acidic than other varieties.

• Anchovy fillets are the secret ingredient to an authentic restaurant-style Caesar dressing. Don't worry, you won't taste them directly; they simply provide a salty, savory depth that elevates the entire sauce. If you don't have fillets, anchovy paste works just as well. Alternatively, you can substitute with a teaspoon of fish sauce or add a bit of extra Parmesan cheese, though the flavor won't be quite the same.

• When making the croutons, rubbing the bread with a cut garlic clove before toasting infuses it with a subtle garlic flavor without the risk of the minced garlic burning. This simple step makes a big difference.

• Always make sure your lettuce is completely dry before adding the dressing. Any water on the leaves will dilute the dressing and prevent it from clinging properly. A salad spinner is the easiest way to ensure a perfectly dry result.

• For the best results, toss the salad with the dressing just before serving. The lettuce will start to soften after about 20 minutes once dressed. If you're preparing this ahead of time, keep the dressing, croutons, and bacon separate and assemble right before you eat.