The Ultimate Chicken Caesar Salad with Sourdough Croutons
This chicken caesar salad features charred grilled chicken, garlicky sourdough croutons, and a punchy from-scratch anchovy-lemon dressing for the ultimate meal.
A truly great chicken caesar salad lives or dies by the dressing and the crunch. Forget the watery, bottled stuff; we’re building deep flavor with a from-scratch emulsion of oil, egg yolk, sharp lemon, and savory anchovies that coats every leaf of crisp romaine.
For this grilled chicken caesar salad, we lean into high heat to get those specific charred bits on the protein that play so well against the creamy dressing. It transforms a simple side into a substantial, restaurant-quality main course.
While the chicken is the star, the supporting cast of hand-torn sourdough croutons and thick shavings of Parmigiano-Reggiano makes this classic chicken caesar salad feel intentional. It’s salty, acidic, and perfectly textured.
Ingredients
The Dressing
- 1 large egg yolk, room temperature
- 2 teaspoons Dijon mustard
- 1 small garlic clove, finely grated
- 4 anchovy fillets, minced into a paste
- 2 tablespoons fresh lemon juice
- 1/2 cup (120ml) neutral oil (grapeseed or light olive oil)
- 1/4 cup (25g) finely grated Parmigiano-Reggiano
- Black pepper to taste
The Chicken & Croutons
- 1 lb (450g) boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 cups sourdough bread, torn into 1-inch chunks
- 2 tablespoons melted butter
- 1/2 teaspoon garlic powder
The Salad
- 3 small heads romaine hearts, chopped or torn
- 1/2 cup shaved Parmigiano-Reggiano
- Flaky sea salt for finishing
Instructions
- 1
Whisk the egg yolk, Dijon, grated garlic, anchovy paste, and lemon juice in a medium bowl until smooth.
- 2
Drip the oil into the egg mixture very slowly, whisking constantly, until the dressing emulsifies and thickens.
- 3
Stir in the grated parmesan and black pepper; set the dressing aside in the fridge.
- 4
Toss the chicken breasts with olive oil and salt, then grill over medium-high heat for 6-8 minutes per side until charred and internal temperature reaches 165°F (74°C).
- 5
Toss sourdough chunks with melted butter and garlic powder, then toast in a skillet or 400°F (200°C) oven until golden and crisp.
- 6
Let the chicken rest for 5 minutes before slicing it into thick strips against the grain.
- 7
Place the romaine in a large chilled bowl and toss with half of the dressing until every leaf is glistening.
- 8
Add the croutons and half the shaved parmesan, tossing gently to combine.
- 9
Top the greens with the sliced grilled chicken, remaining parmesan shavings, and an extra drizzle of dressing.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 645 kcal
- Protein
- 34 g
- Carbs
- 16 g
- Fat
- 50 g
- Fiber
- 3 g
- Sugar
- 2 g
- Sodium
- 1040 mg
Tips
- → Don't skip the anchovies; they provide the essential umami backbone that makes the dressing taste authentic, not fishy.
- → Chill your salad bowl in the freezer for 10 minutes before assembling to keep the romaine exceptionally crisp.
- → Tear your sourdough by hand instead of cutting it with a knife—the craggy edges catch more dressing and create better crunch.
FAQ
Can I make the dressing without raw egg?
Yes, you can substitute the egg yolk and oil with 1/2 cup of high-quality mayonnaise, then whisk in the remaining dressing ingredients.
How do I keep my chicken caesar salad from getting soggy?
Only dress the salad immediately before serving. Additionally, ensure your romaine is completely dry after washing; water on the leaves will prevent the dressing from adhering.
Why does my Caesar dressing separate?
This usually happens if the oil is added too quickly. To fix it, start with a fresh egg yolk in a clean bowl and slowly whisk the broken dressing into it drop by drop.
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