Chicken Caesar Salad Mix (Printable)

Grilled chicken and romaine combine with creamy dressing, Parmesan, and crunchy croutons for a classic salad experience.

# What You Need:

→ Salad

01 - 2 large heads romaine lettuce, washed and chopped
02 - 2 grilled chicken breasts (approximately 10.5 ounces), sliced
03 - 2 cups croutons (approximately 2.8 ounces)
04 - 1/2 cup shaved Parmesan cheese (about 1.4 ounces)

→ Caesar Dressing

05 - 1/2 cup mayonnaise (120 ml)
06 - 1/4 cup sour cream (60 ml)
07 - 2 tablespoons fresh lemon juice
08 - 2 teaspoons Dijon mustard
09 - 2 anchovy fillets, finely minced (optional)
10 - 1 garlic clove, finely minced
11 - 1/4 cup grated Parmesan cheese (0.9 ounces)
12 - 1 teaspoon Worcestershire sauce
13 - Salt and freshly ground black pepper, to taste

# How-To:

01 - Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper, then grill for 6 to 7 minutes per side until fully cooked. Let rest for 5 minutes before slicing thinly.
02 - In a medium bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, minced anchovies if using, garlic, grated Parmesan, Worcestershire sauce, salt, and pepper until smooth. Adjust seasoning to taste.
03 - In a large salad bowl, toss the chopped romaine lettuce with enough Caesar dressing to evenly coat the leaves.
04 - Place the sliced grilled chicken atop the dressed lettuce. Sprinkle with croutons and shaved Parmesan cheese.
05 - Serve immediately with extra dressing on the side if desired.

# Expert Hacks:

01 -
  • It comes together in 35 minutes but tastes like you've been cooking all afternoon.
  • The homemade dressing is richer and more nuanced than anything from a bottle, and nobody will guess how simple it is to make.
  • Grilled chicken stays tender and smoky while the croutons give you that satisfying crunch that makes you reach for another bite.
02 -
  • Don't dress the entire salad until the moment you serve it—dressed lettuce for more than five minutes becomes a sad, limp pile instead of the crisp foundation you're counting on.
  • The dressing thickens as it sits, so if you make it ahead, thin it slightly with a touch of water or lemon juice right before serving.
03 -
  • Toast your croutons in a hot pan with a little butter and garlic salt right before serving if they're store-bought and feeling bland—five minutes transforms them completely.
  • Let your dressing ingredients come to room temperature before whisking so everything emulsifies smoothly instead of looking broken or separated.
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