Chicken Caesar with Garlic Croutons

There's something about watching bread transform into golden croutons that makes me feel like I've actually accomplished something in the kitchen. The first time I made Caesar salad from scratch, I was convinced the dressing would break—but then it didn't, and suddenly I understood why this dish has endured for nearly a century. That creamy, garlicky, anchovy-rich dressing draped over crisp lettuce and warm chicken became my answer to every "what should we eat?" question. Now it's the meal I turn to when I want something that feels both indulgent and honest.

I made this for my neighbor last summer when she mentioned offhandedly that she missed "real Caesar salad." Watching her take that first bite, then immediately ask for the dressing recipe, made me realize this isn't just lunch—it's the kind of food that people remember and ask for by name. She now makes it every other week, she told me months later.

Ingredients

• Boneless, skinless chicken breasts (2, about 350 g): The protein that anchors this salad; they need enough seasoning to hold their own against the bold dressing.
• Olive oil: Use good quality for both the croutons and the dressing—it's not the place to skimp.
• Day-old baguette or rustic bread (3 cups, cubed): Slightly stale bread soaks up oil and garlic better than fresh, and toasts more evenly.
• Garlic cloves (3 total): Two go into the croutons, one minced fine for the dressing; don't use jarred if you can help it.
• Egg yolk (1, or 2 tbsp mayonnaise): This emulsifies the dressing into something silky; if you're nervous about raw eggs, mayo works beautifully.
• Dijon mustard (2 tsp): It acts as both a flavor and an emulsifier, keeping everything together.
• Anchovy fillets (2, or 1 tbsp paste): I know they seem intimidating, but they don't make the dressing fishy—they make it deep and complex.
• Fresh lemon juice (1 tbsp): Bottled won't give you the same brightness; squeeze it yourself if you can.
• Worcestershire sauce (1 tsp): A secret ingredient that adds umami and a subtle depth.
• Parmesan cheese (1/4 cup plus 1/3 cup): Freshly grated makes all the difference; pre-grated versions contain anti-caking agents that change the texture.
• Romaine lettuce (2 large heads): Tear it by hand rather than chopping to avoid bruising the leaves.
• Salt and black pepper: Taste as you build the dressing; you'll likely need less salt than you think because of the anchovies and cheese.

Instructions

Heat your oven and set the stage:

Preheat to 375°F (190°C) so everything is ready when you need it. Having your oven at temperature means the croutons will toast evenly and quickly.

Toast the bread into golden croutons:

Toss your bread cubes with olive oil, minced garlic, and salt in a bowl, then spread them on a baking sheet in a single layer. Bake for 10–12 minutes, stirring once halfway through, until they're golden brown and crispy on the outside but still have a little give in the center; they'll continue crisping as they cool.

Season and sear the chicken:

Brush your chicken breasts lightly with olive oil and season both sides generously with salt and pepper. Heat a grill pan or skillet over medium-high heat and sear the chicken for 5–6 minutes per side until the internal temperature reaches 165°F and the juices run clear; let it rest for 5 minutes before slicing so the juices redistribute and keep the meat tender.

Build the dressing by hand:

In a bowl, whisk together the egg yolk (or mayonnaise), Dijon mustard, minced anchovies, minced garlic, lemon juice, and Worcestershire sauce until combined. Now the crucial part: drizzle in the olive oil very slowly—almost drop by drop at first—while whisking constantly until the mixture becomes thick and creamy and holds together.

Finish and balance the dressing:

Stir in the freshly grated Parmesan and taste it; add salt and pepper to your preference, remembering that the cheese and anchovies already bring salinity.

Bring it all together:

Place your torn romaine in a large salad bowl and toss with enough dressing to coat everything lightly but thoroughly. Add the sliced chicken, scatter the croutons on top, and add the extra Parmesan cheese.

Serve with intention:

Plate immediately so the croutons stay crispy and the lettuce stays cold, finishing each serving with a grind of fresh black pepper and extra Parmesan if you'd like.

Save to Pinterest

There was a moment, about three years ago, when I realized I'd stopped ordering Caesar salad at restaurants because mine had become the version I actually wanted to eat. That shift—from admirer to maker—felt quietly important, like I'd learned a language I didn't know I needed.

The Secret Life of Croutons

Croutons are honestly where the magic happens in this salad. Most people think they're just a textural afterthought, but when you make them yourself with good bread and real garlic, they become the element everyone reaches for first. The reason they stay crispy longer than store-bought is that you're controlling the moisture and oil content from the start. I've learned that slightly stale bread is actually your friend here—it absorbs the oil and garlic evenly and crisps up beautifully without becoming hard and bitter.

Understanding the Dressing

Caesar dressing is essentially a warm-style vinaigrette that uses egg yolk instead of vinegar as its main acidic component, creating something richer and more luxurious. The anchovies, which intimidate most home cooks, don't taste fishy when done right—they dissolve into the dressing and add a savory depth that makes people taste it and wonder what the secret ingredient is. The key is mincing them very finely or using paste, and whisking them in early so they break down and integrate completely. Once you understand how the emulsion works, you'll realize you can make variations on this dressing that work with different salads and proteins.

Variations and Personal Touches

The beauty of this salad is that it welcomes additions without losing its identity. Some nights I add crispy bacon because I'm in that mood, other times a soft-boiled egg because it adds richness and changes the whole feeling of the dish. You can also play with the bread—try focaccia or even sourdough for different flavors, or go gluten-free if that matters to you.

• Crispy bacon bits transform this into something more indulgent and smoky.
• A soft-boiled egg adds richness and creates a subtle sauce when the yolk breaks into the salad.
• Grilled shrimp or anchovies work if you want to shift the protein while keeping the spirit of the dish intact.

Save to Pinterest

This salad has become my answer to the question of what makes food worth making at home. It's not complicated, but it asks you to pay attention, to taste as you go, and to understand why each ingredient matters.

Recipe Questions & Answers

→ What is the best way to prepare the chicken for this dish?

Brush chicken breasts with olive oil and season with salt and pepper, then grill or pan-sear over medium-high heat for 5–6 minutes per side until cooked through.

→ How do you make the garlic croutons crispy?

Toss bread cubes in olive oil, minced garlic, and salt, then bake at 375°F (190°C) for 10-12 minutes, turning once until golden and crisp.

→ What ingredients contribute to the dressing’s flavor?

The dressing blends Dijon mustard, anchovies, garlic, lemon juice, Worcestershire sauce, olive oil, and freshly grated Parmesan for a rich, balanced taste.

→ Can I modify this dish for dietary restrictions?

Use gluten-free bread for croutons to avoid gluten; mayonnaise can replace raw egg yolk in the dressing for safety.

→ What side wines pair well with this meal?

Light Chardonnay or Sauvignon Blanc complement the fresh, savory flavors perfectly.