Delicious Chicken Caesar Salad
These are the top reasons why we adore this recipe:
- it's beginner-friendly, made with simple ingredients
- the luscious, homemade salad dressing elevates the whole dish, and it keeps well in the fridge for days
- the pan-fried chicken is optional, but a lovely addition
- an excellent dish for picnics, gatherings, or a lovely, light midweek lunch or dinner
Essential ingredients
The chef Caesar Cardini created Caesar Salad at the beginning of the 20th century. He had restaurants in Mexico and the USA. Initially, this salad was always prepared in front of the guests with simple ingredients like Romaine lettuce, parmesan, croutons, olive oil, lemon juice, egg yolk, dijon mustard, pepper, and anchovies. Originally, chicken wasn't added, but we love the addition of those golden-brown pan-fried chicken strips, so we always add it. These are the essential ingredients used in this recipe.
Croutons - croutons are best homemade in our humble opinion. You choose the bread, the seasoning the crunchiness. We cut the bread (Jelen Žito in our case) into small cubes and baked in the oven until crunchy and golden. It adds character to the dish.
Dressing - is homemade and made with similar ingredients as the original. We added garlic, parsley, and vinegar. However, you can always adjust it to your taste.
Chicken - is optionally, but we honestly adore it. We always use chicken breast cut into small strips.
Lettuce - the best lettuce for this recipe is Romaine lettuce. It has the perfect texture and crunch for this recipe.
Storing
Always make this Caesar Salad from scratch and serve immediately.
The homemade salad dressing can be stored in the fridge. Prepare the dressing and place it in an airtight container. Seal and refrigerate for up to a week.
How to make Chicken Caesar Salad at home (video)
Check this short video to master making this amazing Chicken Caesar Salad at home.
Next, try these delicious salad recipes
- Lentil Salad with Sausages
- Lentil and Nectarine Salad
- Nicoise salad
- Greek Salad
- Summer Pasta Salad
- Radicchio Salad with Grilled Halloumi
- Caprese Salad with White Beans
Made in collaboration with Podravka d.o.o.
METHOD
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bake the bread
Cut the bread into small cubes. Line a baking sheet with parchment paper. Add the bread cubes in a single layer and drizzle with olive oil. Season with salt, pepper, and thyme. Toss to combine and place in the preheated oven. Bake for 10 - 12 minutes at 210 °C / 410 °F.
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dressing
Add parmesan cheese, dijon mustard, anchovies, garlic, egg, parsley, lemon juice, vinegar, thyme, salt, pepper, olive oil, and canola oil to a blender bowl or to a bowl if you're using an immersion blender. Mix until smooth and set aside until needed. We will only need half of the salad dressing. Keep the rest in an airtight container in your fridge for up to a week and use it as a dressing for different salads.
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pan-fry the chicken
Cut the chicken breast into thin strips and add to a bowl. Season with salt, a pinch of pepper, and thyme. Stir to combine. Place a large pan over medium-high heat. Add the olive oil and pan-fry the chicken. Cook for 4 - 5 minutes or until golden brown, turning occasionally to ensure even crispiness.
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serve
Clean the lettuce and cut it into large pieces. Place in a serving bowl. Arrange the pan-fried chicken on top. Add the crunchy croutons. Generously drizzle with homemade salad dressing and serve.
