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At the time of this writing my son is three years old. You want to know what he asks for at every single meal? This salad. The homemade croutons and salad dressing is what makes this Chicken Caesar Salad so good.
When we eat this salad, we argue over which part is the best: the homemade croutons or the creamy dressing. The answer we’ve determined, is both.
Start with the Caesar Salad Dressing Recipe
This salad dressing contains raw eggs – and that’s part of its appeal. Don’t let raw eggs scare you, just make sure they are from a trusted source (like a local farm who raises healthy chickens). For more on consuming raw eggs, read this article from the Weston A. Price Foundation.
In a quart size mason jar or similar vessel, put the whole egg and egg yolk at the bottom of the jar. Top with the remaining dressing ingredients EXCEPT for the olive oil (red wine vinegar, lemon juice, Dijon mustard, Worcestershire sauce, salt, pepper, and minced garlic). All ingredient measurements are listed in the recipe below.
Slowly pour the olive oil overtop of the other ingredients, do NOT stir. Place your immersion blender into the jar, letting it rest on the bottom. Without lifting the blender, pulse the eggs at the bottom about 10 seconds. Then, with the blender on, slowly pull the blender up and down in the jar until everything is fully emulsified. (If you’ve ever made homemade mayo, this is essentially the same process.)
Place the dressing in the fridge while you prepare the rest of the salad.
Homemade Croutons
Homemade croutons will transform any salad so it’s not so… predictable. All you do is cut up bread (preferably made from fresh milled wheat), coat it with olive oil and your favorite seasonings, and broil it a few minutes in your oven. Just be sure to check it often as it cooks because it can burn quickly on the broil setting.
The seasoning I use for my croutons is Charmane’s Bread Dip – it’s a favorite blend of mine that I use as an Italian seasoning replacement or on scrambled eggs. If you don’t have this available, use a blend of rosemary, oregano, basil, marjoram, thyme, and salt.
Cook the Chicken
Slice the raw chicken into 1 inch (bite size) pieces. Melt the lard in a cast iron skillet or heavy bottomed pan. Add the chicken along with the salt and pepper. Cook the chicken until done (internal temp of 165° F), stirring only a few times so the sides turn brown but don’t overcook. This should only take a few minutes.
You’re done! Time to Assemble the Salads.
Chop two hearts of Romaine lettuce and divide into bowls (I’ve written this recipe to serve two adults but it actually feeds our whole family, so portion it as you like).
Top the lettuce with the cooked chicken, the homemade croutons, shredded Parmesan cheese, and creamy Caesar dressing.
Leave a comment below letting me know if you tried this recipe and what you thought! What other toppings do you like on your Caesar Salad?
The Best Chicken Caesar Salad
Equipment
- 1 Immersion Blender or Food Processer
Ingredients
Caesar Dressing
- 1 Whole egg, at room temperature from a trusted source
- 1 Egg yolk, at room temperature from a trusted source
- 2 tbsp Red wine vinegar
- 1 tbsp Lemon juice
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- ½ tsp Salt
- ¼ tsp Black Pepper
- 2 Garlic clove, minced
- ½ cup Olive oil
Croutons
- 3 cups Bread, cut into bite size squares preferably made from fresh milled wheat
- 3-4 tbsp Olive oil
- 2 tbsp Charmane’s Bread Dip*
Chicken
- 2 Chicken breasts, diced
- 1 tbsp Lard or Olive Oil
- ½ tsp Salt
- ¼ tsp Pepper
Lettuce & Cheese
- 2 Romaine lettuce hearts, chopped end removed
- ½ cup Parmesan cheese, freshly shredded
Instructions
Caesar Dressing
- In a quart size mason jar or similar vessel, put the whole egg and egg yolk at the bottom of the jar. Top with the remaining dressing ingredients EXCEPT for the olive oil.1 Whole egg, at room temperature, 1 Egg yolk, at room temperature, 2 tbsp Red wine vinegar, 1 tbsp Lemon juice, 1 tbsp Dijon mustard, 2 tsp Worcestershire sauce, ½ tsp Salt, ¼ tsp Black Pepper, 2 Garlic clove, minced
- Slowly pour the olive oil overtop of the other ingredients, do NOT stir. Place immersion blender into jar, letting it rest on the bottom. Without lifting the blender, pulse the eggs at the bottom about 10 seconds. Then, with the blender on, slowly pull the blender up and down in the jar until everything is fully emulsified. Place dressing in fridge while you prepare the rest of the salad.½ cup Olive oil
Croutons
- Place chopped bread into a container with a lid, drizzle with olive oil, and sprinkle in Charmane's seasoning or blend listed below.* Cover with lid and shake until the crouton squares are coated.3 cups Bread, cut into bite size squares, 3-4 tbsp Olive oil, 2 tbsp Charmane’s Bread Dip*
- Place squares on cookie sheet lined with parchment paper and broil on high for 4 to 5 minutes. WATCH CAREFULLY so they don't burn. You will want them brown and slightly crispy. When done, remove from oven and set aside.
Chicken
- Melt lard in a cast iron skillet or heavy bottomed pan, add diced chicken, salt, and pepper. Cook chicken until done (internal temp of 165° F), stirring only a few times so the sides turn brown but don't overcook. This should only take a few minutes.2 Chicken breasts, diced, 1 tbsp Lard or Olive Oil, ½ tsp Salt, ¼ tsp Pepper
Assemble Salads
- Divide lettuce into two bowls. Top with cooked chicken, croutons, cheese, and dressing.**2 Romaine lettuce hearts, chopped, ½ cup Parmesan cheese, freshly shredded
Video
Notes
Nutrition
