Name: Chicken Caesar Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 Chicken Breast; 1 head Romaine; 2 slices Sourdough Bread; 40 g Parmesan; 2 Anchovies; 1 clove Garlic; 1 Eggs; 1 tsp Dijon Mustard; 1/2 Lemon; 4 tbsp Olive Oil

American · Lunch · All year

Chicken Caesar Salad

4.7 · community

20m

Prep

15m

Cook

Easy

Level

520

Energy

Crisp romaine, seared chicken, real anchovy-garlic dressing, and pan croutons. The from-scratch dressing is the entire point.

Invented by Caesar Cardini in Tijuana in 1924, tableside, out of near-empty pantry — proof that constraints make classics.

What you need

Ingredients

Servings

Before you start

Mise en place

Equipment

Chef's knife

Cutting board

Large bowl

Prep checklist

Romaine — chopped

Sourdough Bread — torn for croutons

Parmesan — shaved

Anchovies — minced

Garlic — grated

Eggs — yolk only

Lemon — juiced

4 steps

Method

Whisk yolk, mustard, anchovy, garlic, and lemon, then drizzle in the olive oil to a creamy dressing. Fold in half the parmesan.

Why this works

Anchovy is the umami engine — nobody will taste "fish," everyone will taste "better."

Season the chicken, sear over medium-high 5–6 minutes per side to 74°C, and rest before slicing.

12 min — timer available in cooking mode

Toast the torn bread in the chicken pan with a little oil until golden and crackling.

4 min — timer available in cooking mode

Toss romaine generously with the dressing, top with chicken, croutons, and the rest of the parmesan.

From the pass

Chef's notes

Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.

Afterwards

Keep, reheat & pair

Storage

Refrigerate components separately up to 3 days; dress and assemble just before eating.

Freezing

Salads and sandwiches don't freeze; soups freeze beautifully for 3 months.

Reheating

Soups reheat gently on the stove with a splash of water. Sandwiches and salads are best assembled fresh — store components separately.

Make ahead

Batch the components (proteins, dressings, grains) on Sunday; assemble in minutes all week.

Wine pairing

Something light and cold — a crisp white, a spritz, or iced tea.

Beer pairing

A crisp pilsner or wheat beer keeps lunch light.

On the plate

Serve it with

Sides

Kettle chips or a simple green salad

A cup of soup

Quick-pickled vegetables

Garnish

Flaky salt and cracked pepper

A drizzle of good olive oil

Fresh soft herbs

Taste map

Flavour profile

Sweet

Salty

Sour

Bitter

Umami

Heat

Per serving

Nutrition

520

kcal

42g

protein

18g

carbs

32g

fat

fiber

520mg

sodium

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Your notes

Understand it

Lessons behind this dish

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