Chicken Caesar Salad

By Martha Rose Shulman

Total Time: 15 minutes
Rating: 5(182)
Notes: Read community notes

When you order this dish in a restaurant, you usually get a Caesar salad topped with dry slices of chicken breast. Here, the moist shreds are bathed in the dressing with the lettuce — another story altogether.

Featured in: Chicken Dishes, With Less Chicken

Learn: How to Make Salad

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Serves four to six

For the Salad

1head of romaine lettuce
1large boneless, skinless chicken breast, poached and shredded about 2 cups shredded chicken
1cup garlic croutons (see below)
⅓cup freshly grated Parmesan or shaved Parmesan
Chopped fresh herbs, such as parsley, chives, marjoram

For the Dressing

1small garlic clove
Salt
freshly ground pepper
1anchovy, soaked for five minutes in cold water, then rinsed and drained on a paper towel
1tablespoon fresh lemon juice
1tablespoon wine or sherry vinegar
1teaspoon Dijon mustard
1coddled egg yolk (optional; see below)
6tablespoons extra-virgin olive oil

Ingredient Substitution Guide

Preparation

For the Salad
1. Step 1
  Remove the tough outer leaves of romaine and discard. Wash and dry the remaining leaves. Tear into medium pieces, and place in a salad bowl with the chicken, croutons and ¼ cup of the Parmesan.
2. Step 2
  Place the garlic in a mortar and pestle with a little salt, and mash to a paste. Add the anchovy, and mash together with the garlic. Stir in the lemon juice. Add the vinegar, mustard, coddled egg yolk, salt and pepper. Whisk in the olive oil. Shortly before serving, toss with the salad. Sprinkle on the herbs and remaining Parmesan, and serve.

Tips

: To make garlic croutons, lightly toast slices of French or country bread. Remove them from the toaster, and immediately rub with a cut clove of garlic. Cut into small squares, or break into pieces. To coddle the egg yolk, bring a small pot of water to a boil, slowly add the egg in its shell, and cook for three minutes. Transfer to a bowl of ice water, then carefully crack the egg and remove the yolk.
Advance preparation:The poached chicken breasts will keep for three days in the refrigerator. The dressing can be made several hours ahead. Martha Rose Shulman can be reached at martha-rose-shulman.com.

Ratings

5 out of 5

182 user ratings

Have you cooked this?

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Ralph6 years ago

I always add worcester sauce to my Ceasars. One teaspoon is appropriate for this recipe. Otherwise, this is a splendid recipe.

Darcy2 days ago

I would use less salad dressing. Easy and delicious.

Kim3 months ago

Outstanding!! No anchovy, but did add egg and 1 tsp of Worcestershire. Going into the regular rotation for sure.

P1 year ago

Skipped the egg and added 1 tsp of Worcestershire. Fabulous.

Kendall1 year ago

Egg yolks 1 teaspoon Worcestershire (2 tsp if doubling)

Gaby3 years ago

Nice version of chicken ceasar salad. I made it as instructed except for the garlic croutons. I rubbed garlic on baguette slices, I broke them into pieces and then baked them in a sheet pan at 425°F with olive oil until golden brown.

R4 years ago

very tasty

Ralph6 years ago

I always add worcester sauce to my Ceasars. One teaspoon is appropriate for this recipe. Otherwise, this is a splendid recipe.

Private notes are only visible to you.