Description
A classic Chicken Caesar Salad featuring tender marinated chicken thighs, crispy homemade croutons, and a rich, creamy anchovy-Parmesan dressing. This recipe offers a perfect balance of savory flavors and textures for a satisfying meal.
Ingredients
Scale
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, to taste
- Freshly ground black pepper, to taste
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, to taste
- Freshly ground black pepper, to taste
- 2 hearts of romaine, chopped or torn into bite-sized pieces
Instructions
- Marinate Chicken: In a medium bowl, whisk together garlic, Dijon mustard, olive oil, honey, and kosher salt. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours to allow the flavors to infuse.
- Prepare Croutons: Tear or cut the bread into 1-inch pieces and place them in a large bowl. Drizzle with olive oil and season with kosher salt and freshly ground black pepper. Using clean hands, mix thoroughly until every piece is well coated.
- Bake Chicken and Croutons: Preheat the oven to 425°F (220°C). Spread the bread pieces evenly on a rimmed baking sheet. Remove the chicken from the marinade and place it on a separate baking sheet. Put both sheets in the oven and bake for 7 minutes. Stir the croutons and rotate both baking sheets halfway through. Continue baking until the croutons are golden and crunchy and the chicken reaches an internal temperature of 165°F (74°C), about 7 minutes more. Optionally, broil the chicken for about 2 minutes until lightly golden on top. Let the chicken rest for about 10 minutes before slicing.
- Make the Dressing: In a medium bowl, whisk together the mashed anchovy fillets, egg yolks, grated garlic, and fresh lemon juice. Slowly drizzle in the extra-virgin olive oil while whisking continuously until the dressing is thick and homogeneous. Stir in the finely grated Parmesan cheese and season with kosher salt and freshly ground black pepper to taste.
- Toss Lettuce with Dressing: Place the chopped romaine lettuce in a large bowl. Pour half of the dressing over the lettuce and gently toss using salad tongs or clean hands until well coated. Adjust the dressing quantity according to your preference.
- Serve the Salad: Divide the dressed lettuce among plates. Top with sliced chicken and the crispy croutons. Garnish with additional Parmesan cheese and freshly ground black pepper. Serve the remaining dressing on the side.
Notes
- Marinating chicken for longer than 30 minutes enhances flavor but avoid exceeding 8 hours to maintain texture.
- Baking croutons alongside the chicken saves time and gives them a perfect crunch.
- Use fresh lemon juice and quality Parmesan for the best flavor in the dressing.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Broiling the chicken at the end adds a nice golden finish but is optional.
- Serve immediately after assembling for optimal freshness and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Keywords: Chicken Caesar Salad, Caesar Dressing, Grilled Chicken Salad, Homemade Croutons, Classic Caesar
