Ingredients

Chicken:

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
Freshly ground black pepper

Dressing and Assembly:

5 oil-packed anchovy fillets, drained and mashed into a paste
2 large egg yolks
1 clove garlic, grated or minced
2 Tbsp. fresh lemon juice
1/2 cup extra-virgin olive oil
2 Tbsp. finely grated Parmesan, plus more for serving
Kosher salt
Freshly ground black pepper
2 hearts of romaine, chopped or torn into bite-sized pieces

Instructions

Step 1: In a medium bowl, whisk together garlic, Dijon mustard, olive oil, honey, and kosher salt. Add the chicken thighs and toss to coat well. Cover and marinate in the refrigerator for at least 30 minutes, or up to 8 hours for deeper flavor.

Step 2: Meanwhile, cut or tear the bread into 1-inch pieces and place in a large bowl. Add olive oil, season with salt and freshly ground black pepper, and mix thoroughly with clean hands until bread is evenly coated.

Step 3: Preheat the oven to 425°F (220°C). Spread the bread pieces in an even layer on a rimmed baking sheet. Transfer the marinated chicken to another baking sheet.

Step 4: Place both baking sheets in the oven. Bake for 7 minutes. Then, stir the croutons and rotate both sheets. Continue baking until croutons are golden and crunchy and the chicken has an internal temperature of 165°F (74°C), about 7 minutes more. Optional: broil the chicken for about 2 minutes until lightly golden on top. Let chicken rest for about 10 minutes before slicing.

Step 5: In a medium bowl, whisk together the mashed anchovy fillets, egg yolks, grated garlic, and fresh lemon juice. Slowly drizzle in the olive oil while whisking constantly until the dressing is thick and smooth. Stir in the Parmesan cheese. Season with kosher salt and black pepper to taste.

Step 6: Place the chopped romaine lettuce in a large bowl. Pour half of the dressing over the lettuce and gently toss with salad tongs or clean hands until evenly coated. Taste and add more dressing if desired.

Step 7: Divide the salad among plates. Top with sliced chicken and crispy croutons. Garnish with extra Parmesan and freshly ground black pepper. Serve with remaining dressing on the side.

Tips & Variations

For a lighter dressing, substitute half of the olive oil with Greek yogurt.

Use leftover bread to make the croutons for an easy way to reduce waste.

Swap chicken thighs for grilled chicken breasts or shrimp to vary the protein.

Add capers or fresh herbs like parsley for extra brightness in the dressing.

If you prefer, try romaine hearts grilled for a smoky touch.

Storage

Store leftover chicken, croutons, and dressing separately in airtight containers in the refrigerator. Chicken and dressing keep well for up to 3 days, while croutons stay crisp for 1–2 days but may soften over time. For best results, assemble the salad just before serving. Reheat chicken gently in the oven or microwave before adding to salad.

FAQs

Can I use store-bought Caesar dressing instead of making my own?

Yes, store-bought dressing can be used for convenience. However, homemade dressing offers a fresher, more vibrant flavor that really elevates the salad.

Is it safe to use raw egg yolks in the dressing?

Using raw egg yolks is traditional in Caesar dressing, but if you’re concerned, opt for pasteurized eggs or substitute with mayonnaise to maintain richness while ensuring safety.