A classic Caesar Salad with a homemade Caesar Salad dressing, and the addition of chicken to make this a satisfying meal. The dressing is key and I truly believe this will rival that of any great restaurant!
For a healthier dressing option, try this mayo-free Caesar salad dressing – it’s incredible!
Ahhhh, Caesar Salad. Probably the most popular salad ever, in this entire world. I’ve certainly ordered plenty in my time. In fact, it was my go-to standard salad when I used to work in the city. I didn’t care about being infested with garlic breath all afternoon. That’s what breath mints are for!!
I’ve never been under an illusion that Caesar Salad is healthy. In fact, it’s probably the unhealthiest salad I know.
But you know what? OK, so the dressing isn’t the lightest in the world – and I’m usually pretty darn generous with it. But dressing calorie content aside, at least I’m getting lots of greens into my system, right?? Or put it this way – a giant bowl of Caesar Salad might have the same calories as a creamy pasta, but it’s got a whole lot more nutrition in it!
Homemade Caesar Dressing. If you’ve never tried it before, you’re in for a real treat. It is absolutely sensational, and not even the poshest gourmet store can compare to a fresh homemade one. I know some people might scrunch up their faces at the thought of anchovy in a dressing, but seriously!  It is the secret ingredient that will turn a “pretty good” dressing into a restaurant quality one!
Many salads are as simple as “Shake Dressing ingredients in a jar, toss Salad ingredients with Dressing”. This is not one of those. There are quite a number of components to a Caesar Salad, and to make this properly, you can’t skip any of them. I will take any shortcut I can, as long as it doesn’t compromise on a dish.
And for Caesar Salad, there are no shortcuts. Other than using mayonnaise for the dressing instead of making my own. 🙂
This is one giant salad. Not one of those wimpy salads that will have you starving 30 minutes later. And it’s just so ridiculously delicious. The fresh crisp lettuce, coated with beautiful homemade Caesar Salad Dressing, the crunchy garlic croutons, the salty pops of bacon and the soft savoury creaminess from a soft boiled egg.
Caesar Salad might take time to make, but it is worth every single second. Really, truly, cross my heart. – Nagi x
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Chicken Caesar Salad
Ingredients
Dressing
- 1 garlic clove , minced
- 2 anchovy fillets or 3/4 tsp Anchovy paste (Note 1)
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 cup mayonnaise , preferably whole egg (Note 2)
- 1/2 cup freshly grated parmesan cheese , or 1/4 cup store bought grated parmesan cheese (Note 3)
- 2 - 4 tbsp milk (to adjust consistency)
- 1/4 tsp salt
- Black pepper
Chicken
- 2 chicken breast fillets , skin on or skinless (~500 -600g/13oz - 1lb)
- 1 tbsp olive oil
Croutons
- 2 slices white bread , 2/3" / 1.5cm thick (to make 1 cup of croutons)
- 1 garlic , cut in half
- 1 tbsp olive oil
Salad
- 3 - 5 oz/100g - 150g bacon , chopped
- 2 - 4 eggs
- 1 large or 2 medium romaine / cos lettuce , washed and dried (Note 4)
- Freshly grated parmesan
- More anchovies (optional!)
Instructions
- Dressing: Whizz ingredients in food processor until smooth, starting with 2 tbsp milk. Taste and adjust salt and pepper as desired, and use milk to get the dressing to the desired consistency. (Note 5)
- Chicken: Either pound the chicken to about 1.2cm/ 1/2" even thickness, or slice each breast in half horizontally. Sprinkle both sides with salt and pepper. Heat oil in a skillet over medium high heat. Cook the first side for 5 minutes, turn then cook the other side for 2 minutes. Remove, cover loosely with foil and rest for 5 minutes. Cut into slices.
- Bacon: Add the bacon into the skillet and cook until golden. Drain on paper towels.
- Eggs: Place the eggs in a saucepan and cover with water. Place over medium high heat and bring to simmer. Once the water is simmering, turn down to medium (gentle simmer) and cook for 3 minutes (for soft centres), 4 minutes for firm yolks and 7 minutes for hard boiled. Remove eggs, run under cold water for 15 seconds then leave submerged in a bowl of cold tap water for 5 minutes. Peel then set aside. (Note 6)
- Croutons (Note 7): Preheat oven to 180C/350F. Toast bread in the toaster for 1 minute until surface is dried but not browned. Rub both sides of each piece of bread with the cut side of the garlic. Remove crust from bread (optional) and cut into cubes - around 1 cup. Drizzle with 1 - 2 tbsp olive oil, sprinkle with salt, then bake until golden, shaking the tray once.
- Chop lettuce to desired size - I just stack the leaves and cut into 1 inch strips.
- Assembly: Place lettuce in a bowl with half the chicken and half the bacon. Drizzle with dressing then toss. Top with remaining chicken and bacon, croutons, place eggs on the side and garnish with freshly grated parmesan if desired.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
No photobombing by Dozer today because a) he didn’t realise there was chicken and bacon in the salad; and b) he was having a good snooze after a rather active session at Bayview…. 😉
Absolutely incredible, Nagi! I made this for my 12-year-old boy and served them with your enchiladas (yep, he wanted enchiladas with Caesar!). He now wants them morning, noon and night!
Hi Nagi, thanks so much for sharing this recipe. I made it for dinner tonight and it was so yummy. My husband said it was much better than the ones he had in the past. My first time having caesar salad, I can understand now why it’s so popular.
I’m so glad you loved it Tuty!
OMG. Made this for dinner last night. Totally divine and the dressing is amazing. It reminded me of a wonderful salad I had had at a lovely restaurant years ago. And yes, I also got over the whole anchovies in my dressing thing. Makes the world of difference.
This is definitely going to be a summer staple.
Thank you Nagi again for another divine recipe.
We enjoyed a true Nagi Italian feast last night: both your lasagnas (roasted veggie and ragu), your cheesy garlic bread, and your Caesar salad were on the table. OMG, this dressing is a revelation. I finally got over my anchovy squeamishness, because you said. This dressing is a game-changer! As we head into Canadian winter, I’m pondering Nagi-Caesar with cabbages, Nagi-Caesar with kebabs, Nagi-Caesar as Christmas soup. The only thing I would do differently next time is make my own mayo (eggs and all). Thank you, yet again, for sharing your inspiring and delicious recipe tin. PS: As always, your ragu lasagna was a show stopper!
WOW what a feast Christopher! You can come over and cook for me anytime 😂 So funny you just tried this Caesar dressing, I just shared the yogurt no-mayo version! It’s a revelation (and yes, it still has anchovies in it!) N x
PS and when I say “just shared”, I literally mean 5 minutes ago, I hit publish!
This dressing is the absolute BEST ! So creamy and delicious
Beats any supermarket dressing.
That’s great to hear Maria! Thanks for letting me know! N x
I live in Canada so how do I know if our mayonnaise is the whole egg version? Just read the list of ingredients? Thanks!
This really was fantastic thank you Nagi! I did add a few more anchovies and used Kewpie mayonaise because I love that stuff 🙂
So pleased to hear you enjoyed this Sue, thanks for taking the time to come back and let me know! N xx
Hi, how long will the croutons keep?
Hi! Few days 🙂
If made in advance to take with a salad to a party or if you don’t use it all, which happens a lot in my house fusspots! How long could you keep Caesar dressing for?
Thanks Rosalie
.
Hi Rosalie! The dressing keeps for 2 days. Because of the garlic, can’t keep it for longer 🙂
Nagi, my eldest daughter is a FREAK about caesar salad. It’s her comfort food. When she’s had a bad day at school, all she wants is chicken caesar salad. I’ve never bought caesar salad dressing because our family recipe is just mouthwatering. So, now we have a “first”….my family loves this recipe….I find the mayo overwhelming. I always buy real whole egg mayo, but I’m not a fan of mayo. I prefer a more vinaigrette dressing & this is definitely a creamy caesar. My family is in a state of BLISS though. They LOVE the flavour! I will admit that I’ve always used anchovy paste & this time I bought fillets!! I think it adds a depth of flavour that the paste doesn’t have.
Anyway, when 3 out of 4 feel this is a recipe created by a goddess….I have to give it 5 stars!
WOO HOO! So glad you enjoyed it Josie! I am obsessed with Caesar Salad Dressing…..if I had my way, I’d serve it at parties as a dip! 🙂
I’m not a fan of anchovies and hence don’t keep tins of them in my pantry. I do, however, keep a tube of anchovy paste in the fridge. How much paste equals an anchovy … so I can season the dressing propery?
Hi Mikw! Great question 🙂 2 anchovies = about 3/4 tsp anchovy paste. I’ve updated the recipe!
Hi Nagi,
As always, your recipes are too irresistible not to try. One question: do you think I can make the dressing using a stick blender? I don’t have a food processor.
Hi Vidy – yes! Thanks for the question, I’ll update the recipe!