Description
This Chicken Caesar Salad recipe combines tender, juicy chicken thighs with homemade crunchy croutons and a rich, tangy Caesar dressing made from anchovies, egg yolks, garlic, and Parmesan. Oven-baked to perfection, this classic salad is both satisfying and flavorful, perfect for a hearty lunch or light dinner.
Ingredients
Scale
For the Chicken
- 2 skinless, boneless chicken thighs
- 1 clove garlic, grated or minced
- 2 tbsp. Dijon mustard
- 2 tsp. honey
- 1/2 tsp. kosher salt
- 2 tbsp. extra-virgin olive oil (for marinade)
For the Croutons
- 2 thick slices bread
- 3 tbsp. extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Dressing
- 5 oil-packed anchovy fillets, drained and mashed into a paste
- 2 large egg yolks
- 2 tbsp. fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 2 tbsp. finely grated Parmesan, plus more for serving
- Salt and freshly ground black pepper, to taste
For the Salad
- 2 hearts of romaine, chopped or torn into bite-sized pieces
Instructions
- Marinate Chicken: In a bowl, combine grated garlic, Dijon mustard, honey, kosher salt, and 2 tablespoons of extra-virgin olive oil. Coat the skinless, boneless chicken thighs with this marinade and set aside to flavor for at least 15 minutes while preparing other components.
- Prepare Croutons: Cut or tear the bread into 1-inch pieces and place in a large bowl. Add 3 tablespoons of extra-virgin olive oil, kosher salt, and freshly ground black pepper. Using clean hands, mix thoroughly until all the bread pieces are evenly coated with oil and seasoning.
- Bake Chicken and Croutons: Preheat your oven to 425°F (220°C). Spread the coated bread pieces evenly on a rimmed baking sheet. Arrange the marinated chicken thighs on a separate baking sheet. Place both baking sheets in the oven and bake for 7 minutes.
- Continue Baking: After 7 minutes, stir the croutons to promote even browning and rotate both baking sheets to ensure uniform cooking. Continue baking until the croutons are golden and crunchy and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C), roughly another 7 minutes.
- Optional Broiling: For a nicely browned top on the chicken, broil for an additional 2 minutes until lightly golden. Once done, let the chicken rest for about 10 minutes before slicing to retain juiciness.
- Make the Dressing: In a medium bowl, whisk together the mashed anchovy fillets, egg yolks, garlic, and fresh lemon juice until combined. Slowly drizzle in the 1/2 cup of extra-virgin olive oil while continuously whisking until the dressing is thick and homogenous. Whisk in 2 tablespoons of finely grated Parmesan. Season with salt and freshly ground black pepper to taste.
- Assemble Salad: Place the chopped romaine lettuce in a large mixing bowl. Pour half of the dressing over the lettuce and gently toss using salad tongs or clean hands to evenly coat. Taste and add more dressing if desired.
- Serve: Divide the dressed lettuce among plates. Top each with sliced chicken and crispy croutons. Garnish with additional Parmesan and freshly ground black pepper. Serve the remaining dressing on the side for extra flavor.
Notes
- The resting step for chicken is essential to keep it juicy and tender.
- Use day-old or slightly stale bread for croutons to achieve maximum crunchiness.
- Raw egg yolks in the dressing can be replaced with a pasteurized egg product or omitted for safety concerns.
- Adjust anchovy quantity according to your taste preference; they add authentic umami to the dressing.
- Broiling the chicken adds beautiful color but is optional if you prefer to skip it.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian-American
Keywords: Chicken Caesar Salad, Homemade Caesar Dressing, Oven-Baked Chicken, Croutons, Classic Caesar Salad
