Masthead header

Chicken Caesar Salad

caesar in a bowl

Chicken Caesar salad may be the most popular salad in the USA. Some people like it with pasta, some with croutons, some with the works, and the low/no carb folks skip both. Some people like their chicken grilled, roasted or poached, or leftover rotisserie chicken; the variables are almost endless. Romaine is a must (please don’t use those boxed mixed greens, or baby romaine) you really need a crunchy and robust vehicle for that heavy dressing, which is essentially a mayonnaise flavored with tons of parmesan cheese and anchovy (if you like). If you’re not making this at home, it’s time to start.

Boxed salad mixes are so convenient! No washing, no drying, but for this you’re going to need your salad spinner. I use mine for drying any veggies I’m going to sauté so mine is fairly handy. My advice is to cut your Romaine before washing it. To cut it properly lay the lettuce on your cutting board, and cut off the very tips of the leaves, then make four long cuts, turning the head as you go, chop crosswise into bite sized (1-2″ pieces) then wash, and dry well. If you don’t have a salad spinner wash the lettuce, and drain in a colander, then put the cut lettuce into a pillowcase, and go outside and swing it in a wide circle, the centrifugal force will get the water off, and it’s kind of fun. (BTW, in a pillowcase is a great way to store washed lettuce in the fridge.)

caesar cut

For the creamiest dressing use a blender or a food processor, remember you are making mayonnaise. When I was in culinary school we made a great show of making a Caesar salad tableside, and it was a great salad, but to get a really good emulsion a motor is your friend. In one of my classes the chef had us make our mayonnaise fresh every day, in a bowl by hand. One day my arm was getting tired so I asked my partner to hold the bowl for me and the chef started screaming at us “Do you think when you’re working in a restaurant they will be paying two of you to make mayonnaise?” to which I responded “No, I think the dishwashers will be making it in a food processor” this, of course made him angry, but it was accurate. In the few restaurants where they actually make the mayonnaise that’s who makes it, and how.

If you are squeamish about raw egg, get organic eggs, and cook one in boiling water for 60-90 seconds, that’s what I did. It’s also worth it to make your croutons. For those, cube up some day old baguette or ciabatta, drizzle with some olive oil, salt and pepper and bake at 400ºF for ten to twelve minutes until they are golden brown. This salad should be as good or better than anything you get out!

Caesar Dressing

Caesar Dressing
Serves 4-5
Prep time 10 minutes
Meal type Salad


  • 1 Large egg
  • 1 lemon (juiced)
  • 6 tablespoons olive oil
  • 3 tablespoons grated parmesan cheese
  • 1 clove garlic (put through a press)
  • 2-3 anchovies (mashed (optional))
  • 1/4 teaspoon dry mustard
  • salt and pepper


Step 1
Put lemon juice and garlic into a food processor or blender, slowly add olive oil in a stream, add remaining ingredients (except anchovy) and process/blend another 30 seconds.
Step 2
If using them add the anchovy paste and mix well with dressing








Facebook Share|Tweet Post|Pin Post|+1 Post
  • April 13, 2015 - 7:47 am

    Sarah | Thank You Honey - Yummy! Looks so good. I never knew making your own dressing was so easy. No more store bought for me! Can’t wait to make this.ReplyCancel

  • April 13, 2015 - 11:41 am

    Quirky Chrissy - OMG THANK YOU.

    I have been dying to balls out and make my own Caesar dressing. I’m addicted to these salads, but can never find the right dressing in stores.ReplyCancel

    • April 16, 2015 - 5:25 pm - Chrissy, have you tried it yet? I’d love to know what you think!ReplyCancel

Your email is never published or shared. Required fields are marked *



CommentLuv badge

T w i t t e r