Chicken Caesar Salad Step by Step

You can make the dressing up to a day ahead of time.

Capture the flavor of the lemon.

I used a microplane to zest it, and juiced it by reaming it with a tablespoon over a strainer.

Place each clove of garlic on the cutting board, place your chef’s knife on top, and whack it lightly with the heel of your hand, just enough to slightly crush.

The clove should be broken enough for you to remove the outer skin.

Remove the outer skins from all the cloves of garlic.

Mince the garlic with a garlic press.

If you don’t have a garlic press, place the garlic under the chef’s knife again, but this time whack it hard enough to completely crush it. Then use the knife to mince it.

Mix the lemon juice, lemon zest, and garlic together in a cup or small bowl. Give them at least a few minutes (or longer) for the acidic lemon juice to get to know the garlic.

Wait a little while. Optional: Take a walk or shower…

Stir in the anchovy paste, Dijon mustard, Worcestershire sauce, and mayonnaise.

Stir until creamy.

Use your choice of tools to grate some Parmesan cheese.

Here a box grater is used.

Grate 1/4 cup of Parmesan cheese.

Stir in the grated cheese, black pepper, and salt.

Chill dressing in the refrigerator until about half an hour before the meal.

Heat a couple of tablespoons of olive oil in a skillet over medium heat until just under the smoky point.

Salt and pepper chicken breasts, place in skillet seasoned side down, and then season top side. I added a dash of smoked paprika and just a little dusting of cayenne for flavor.

When first side of chicken is golden brown, flip with tongs.

Let the chicken cook while you do the steps below.

Shred 1/2 cup of Parmesan cheese and set aside.

Place a tablespoon or two of olive oil and a tablespoon or two of butter in a skillet and heat on medium heat until the butter is melted.

While the skillet is heating, prepare your choice of bread. This sourdough boule is perfect!

Cut the bread into one-inch cubes and add them to the skillet. Sprinkle them with a little salt and a generous amount of black pepper.

You can add some minced garlic or spices, but try the simple ones first and experiment later!

Keep an eye on the croutons while you do the steps below. Shake the skillet regularly and turn the cubes with a spatula.

The chicken is finished when the center gets above 160° F. Don’t overcook it over 165° F or it will get tough.

Take the chicken out of the skillet with tongs and place on paper towels to drain any excess frying oil. Cool at least 15 minutes.

Rinse a Romaine heart and let it drip a bit on paper towels.

Cut the Romaine into one-inch slices.

Place the Romaine in a large bowl and break up the slices with your fingers. Drizzle on enough of the dressing to coat the lettuce, and toss.

Slice the chicken into slices, a little less than half an inch thick.

Toast the croutons until they’re golden brown and crunchy.

Assemble the salad with the dressed Romaine on the bottom, topped by chicken and croutons, and then shredded Parmesan, and finally a fresh grating of black pepper.

My daughter likes to drizzle a little more of the dressing over the chicken.

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