Can I make Caesar dressing without raw eggs?

Absolutely! This recipe doesn't use raw eggs, relying instead on Dijon mustard for that creamy texture and tangy flavor.

What's the best way to wash romaine lettuce?

I separate the leaves and rinse them in cold water, then spin them dry in a salad spinner. Make sure they're completely dry before dressing.

Can I use a different type of lettuce?

While romaine is traditional, you can use butter lettuce or even a mix of sturdy greens. Just avoid anything too delicate that might wilt.

How do I know when my chicken is done?

Use a meat thermometer – it should read 165°F in the thickest part. The juices should run clear, not pink.

Best Chicken Caesar Salad Recipe with Homemade Croutons

Name: Homemade Caesar Salad Recipe
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: 14 ounces romaine lettuce; 1 ½ cups coarsely grated Parmigiano-Reggiano cheese (or parmesan cheese); 1 pound chicken breasts; ¾ cup extra virgin olive oil (plus 1 tablespoon to marinate chicken); 8 dashes tabasco sauce; 3 large garlic cloves (minced); 2 teaspoons Worcestershire sauce; 2 teaspoons grainy Dijon mustard; 1 tablespoon balsamic vinegar (to marinate chicken); 1 lemon (juiced); Salt and pepper (to taste); 8 slices soft sandwich bread (I like oatmeal or pumpernickel bread); ¼ cup extra virgin olive oil; 1 large garlic clove (thinly sliced); Salt (to taste)

Description

A classic BEST Chicken Caesar Salad loaded with crisp romaine, juicy chicken, crunchy croutons, and a zesty homemade dressing.

Ingredients

Scale

14 ounces romaine lettuce
1 ½ cups coarsely grated Parmigiano-Reggiano cheese (or parmesan cheese)
1 pound chicken breasts
¾ cup extra virgin olive oil (plus 1 tablespoon to marinate chicken)
8 dashes tabasco sauce
3 large garlic cloves (minced)
2 teaspoons Worcestershire sauce
2 teaspoons grainy Dijon mustard
1 tablespoon balsamic vinegar (to marinate chicken)
1 lemon (juiced)
Salt and pepper (to taste)
8 slices soft sandwich bread (I like oatmeal or pumpernickel bread)
¼ cup extra virgin olive oil
1 large garlic clove (thinly sliced)
Salt (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Marinate chicken in balsamic, 1 tablespoon olive oil, and salt and pepper. For grilled chicken, preheat grill to high heat, and grill each side for 6 minutes (total 12 minutes) until chicken registers at least 165°F. For baked chicken, bake at 425°F for 17-21 minutes. Set chicken aside.
Stack romaine leaves, and chop them into bite-sized pieces. Place romaine in a large salad bowl.
In a medium bowl, whisk together ¾ cup olive oil, minced garlic, lemon, tabasco, Worcestershire, mustard, and salt and pepper to taste. Set aside.
For croutons, stack sandwich bread slices. Cut off crusts. Cut bread into roughly ½ inch cubes. In a large skillet, add ¼ cup olive oil, sliced garlic, and salt to taste. Preheat pan over medium-high heat until garlic starts to sizzle. Add cubed bread. Toast for 7-14 minutes, tossing often, until croutons are golden. Remove pan from burner, and remove toasted garlic slices if desired.
Toss in three-quarters of the dressing to the romaine. Lettuce should look shiny and well-dressed. Add more dressing if needed. Then mix in coarsely grated cheese.
Slice chicken. Either toss in chicken slices, or plate salad and top with chicken.
Plate, finishing with croutons, a little more grated cheese, and black pepper.

Notes

Use freshly grated parmesan for best flavor and make the croutons homemade for maximum crunch.

Nutrition

Serving Size: 1 serving
Calories: 919 kcal
Sugar: 5 g
Sodium: 1101 mg
Fat: 69 g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 44 g
Cholesterol: 0mg