Description
A classic and satisfying Chicken Caesar Salad with creamy homemade dressing, crispy croutons, juicy chicken, and parmesan.
Ingredients
Instructions
- Make the Caesar dressing: Finely chop and mash the anchovies and garlic together with a small pinch of salt until you have a smooth paste. This step is important for distributing the flavor evenly throughout the dressing.
- Add the egg and lemon: Whisk in the egg yolks until fully incorporated. Add the lemon juice and mustard, whisking until smooth.
- Slowly add oil: slowly drizzle in the olive oil while whisking constantly to create an emulsion. Once incorporated, slowly add the vegetable oil in the same way until the dressing becomes thick and creamy.
- Stir in seasonings: Stir in the shredded parmesan and a generous pinch of freshly cracked black pepper. Taste and adjust seasoning if needed.
- Make the croutons: Cut slightly stale bread into large cubes. Larger pieces stay crisp on the outside while remaining slightly soft inside.
- Bake: Toss the bread with olive oil, salt, pepper, parsley, and garlic powder. Spread on a baking sheet and bake at 350°F (180°C) until golden and crispy, turning once during baking.
- Cook the bacon: Cook the bacon in a skillet until crispy. Remove and set aside on paper towels.
- Cook the chicken: Season the chicken breasts with salt, pepper, and garlic powder. Cook them in the bacon fat until golden and cooked through, about 7 minutes per side depending on thickness. Let the chicken rest for 5 minutes before slicing.
- Assemble the salad: Toss the romaine lettuce with the Caesar dressing until lightly coated. Add the sliced chicken (or keep it whole like I did), bacon pieces, and cherry tomatoes if using.
- To top: top with homemade croutons and generous shavings of parmesan before serving.
- Prep Time: 30
- Cook Time: 30
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 1/3-1/4
- Calories: 640
- Sugar: 3
- Sodium: 780
- Fat: 46
- Saturated Fat: 12
- Unsaturated Fat: 31
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 38
- Cholesterol: 215