This satisfying Caesar is the salad I turn to when I need a dependable crowd-pleaser that eats like a full meal. I first put it together one summer evening when the grill was already hot and I had romaine begging to be used. The smoky chicken, the cold, crisp greens, and that creamy, tangy dressing hit every note I love: savory from Parmesan and anchovy, brightness from lemon, and crunch from well-seasoned croutons. It is the kind of dinner that makes everyone hover by the counter, snagging a crouton or two while the chicken rests. Over time, I learned that the key is thinly sliced grilled chicken with a deep golden crust and an extra-cool bowl of romaine waiting nearby. The temperature contrast is part of the magic. Another is the homemade dressing: whisked in minutes, it coats the leaves without weighing them down. When I serve this, my family fights for the last bite of chicken, and even the salad skeptics at my table go back for seconds.

Ingredients

• Boneless, skinless chicken breasts: Choose evenly sized breasts so they cook at the same rate. Pat dry for better browning and grill marks. If very thick, lightly pound to even thickness for juicier results.
• Romaine lettuce: Two large heads give you that signature Caesar snap. Look for tight, bright green leaves and chill them after washing for maximum crunch.
• Parmesan cheese: Freshly grated Parm adds nutty depth. Use a microplane for feathery shreds in the dressing and a fine grater for the salad sprinkle.
• Croutons: Choose sturdy, well-seasoned croutons that stay crisp under dressing. Homemade or bakery croutons bring extra texture and flavor.
• Mayonnaise: The creamy base for a quick Caesar. Use a good-quality, full-fat mayo for body and a glossy finish.
• Lemon, Dijon, Worcestershire, garlic: These layer bright acidity, gentle heat, umami, and bite. Fresh lemon juice makes a noticeable difference.
• Anchovy fillets (optional): Finely chopped, they melt into the dressing, boosting savory complexity without fishiness when balanced correctly.
• Cherry tomatoes (optional): Halved tomatoes add juicy sweetness that plays well with the salty Parmesan and smoky chicken.

Instructions

Preheat and prep: Heat a grill or grill pan to medium-high. Clean and oil the grates. Pat the chicken very dry with paper towels. Dry surfaces brown better, forming those flavorful, caramelized grill lines that lock in juices. Season the chicken: Rub chicken with 1 tablespoon olive oil, 1 3/4 teaspoons garlic powder, 1 tablespoon plus 2 teaspoons dried Italian seasoning, 1/2 teaspoon fine sea salt, and 1/2 teaspoon black pepper. Coat evenly on all sides. If time allows, let it sit 10 minutes so the seasonings hydrate and adhere. Grill to perfection: Place chicken on the hot grates and cook 6 to 7 minutes per side without fussing, turning once. Look for deep golden grill marks and an internal temperature of 165°F in the thickest part. Transfer to a board and rest 5 minutes; resting re-distributes juices for tender slices. Whisk the dressing: In a small bowl, whisk 1/3 cup mayonnaise, 3 tablespoons finely grated Parmesan, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon, 1 teaspoon Worcestershire, 1 minced garlic clove, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 2 finely chopped anchovy fillets (optional) until smooth and glossy. Adjust acidity and salt to taste. Toss and assemble: In a large bowl, combine chopped romaine, 1 cup halved cherry tomatoes (optional), and about half of the croutons. Add half the dressing and toss to lightly coat. Slice the rested chicken thinly, arrange on top, drizzle with remaining dressing, scatter 1/3 cup finely grated Parmesan and the reserved croutons. Serve immediately.

Storage Tips

Store components separately for best texture. Keep washed and thoroughly dried romaine in a large container lined with paper towels; it stays crisp for up to 3 days. The dressing can be made 4 to 5 days ahead and refrigerated in a jar. Grilled chicken keeps 3 to 4 days chilled in a lidded container; rewarm gently in a skillet over low heat or serve cold. Croutons belong in an airtight container at room temperature to preserve crunch. Avoid dressing the entire salad unless serving immediately; once dressed, the romaine will soften within an hour.

Ingredient Substitutions

No anchovies? Add 1/2 teaspoon fish sauce to mimic savory depth, or simply omit for a milder profile. For a lighter dressing, swap 2 tablespoons of the mayo with plain Greek yogurt; it stays creamy but brighter. Gluten-free diners can use gluten-free croutons and a certified gluten-free Worcestershire. If Parmesan is unavailable, Pecorino Romano works; start with 2 tablespoons since it is saltier and sharper. Boneless chicken thighs grill beautifully too; cook 5 to 6 minutes per side. For extra lemony notes, add 1/2 teaspoon lemon zest to the dressing or finish the salad with a squeeze before serving.

Serving Suggestions

Serve in chilled shallow bowls so the greens stay crisp longer. I like a final shower of microplaned Parmesan, a few extra croutons for texture, and cracked black pepper on top. Add a side of garlic bread for carb-lovers or pair with a simple tomato soup on cool evenings. For gatherings, slice chicken on a platter, set out the romaine and dressing separately, and let guests toss their own bowls. A cold, citrusy white wine or sparkling water with lemon makes a refreshing pairing.

Cultural Background

Caesar salad was created by restaurateur Caesar Cardini in Tijuana, Mexico, in the 1920s. The original featured whole romaine leaves dressed tableside with a mixture of egg, lemon, Parmesan, and Worcestershire, then tossed with croutons. Over time, the dish traveled across North America, adopting variations, including mayo-based dressings and the addition of anchovies. Grilled chicken is a modern, distinctly American twist that transforms a side salad into a meal, adding smoky depth that complements the dressing’s tangy richness.

Seasonal Adaptations

In spring, add shaved asparagus and extra lemon zest. Summer loves grilled corn kernels and juicy cherry tomatoes. Come fall, toss in thinly sliced apples and toasted walnuts for sweet crunch. In winter, try kale mixed with romaine for sturdier greens that hold up to warm chicken; massage the kale with a teaspoon of olive oil for a tender bite. For holidays, plate individual portions on small salad plates, garnish with parmesan crisps, and finish with a drizzle of good olive oil for a bit of shine.

Meal Prep Tips

For grab-and-go lunches, portion romaine, tomatoes, and croutons in containers, tuck dressing in a small lidded cup, and pack sliced chicken separately. Dress just before eating to preserve crunch. If packing warm lunches, keep chicken in a microwave-safe container; reheat 45 to 60 seconds and add to chilled greens. Label containers with dates: chicken 3 to 4 days, dressing up to 5 days, greens 2 to 3 days. A wide, shallow container keeps croutons on top so they do not steam.

May this become your easy, reliable favorite too: a crisp, creamy, smoky bowl of comfort that works on busy weeknights and relaxed weekends alike. Make it once, tweak it to your taste, and it will quickly feel like your signature.