Chicken Caesar Salad with Anchovy Dressing and Crispy Croutons

This classic Caesar salad brings together juicy chicken, crisp croutons, and a bright anchovy dressing with a Dijon edge. We build the dressing step by step for the right balance of salt, acidity, and umami, then finish generously with Parmesan for a deeply savory result.

Ingredients

• Anchovies (or sprats/anchovy paste) — 3–4 pcs.
• Capers — 1 tsp.
• Salt, black pepper, and chili flakes — to taste
• Egg yolks — 2 pcs.
• Dijon mustard — 1 tsp.
• Whole-grain mustard — 1 tsp.
• Worcestershire sauce — 1 tsp.
• Tequila (or white wine vinegar/lemon juice) — 1 tsp.
• Lemon juice — 1–2 tbsp.
• Garlic — 1–2 cloves
• Olive oil — 3–4 tbsp.
• Hard cheese (Parmesan) — 70–100 g (2.5–3.5 oz), grated and shaved
• Lettuce leaves (romaine or iceberg) — 1 bunch
• Bread (baguette or ciabatta) — 2–3 slices
• Chicken breast (pan-seared or grilled) — 200–250 g (7–9 oz), cut into cubes

How to Make Chicken Caesar Salad

1. Prepare the croutons and chicken. Tear the bread into large pieces and quickly toast it in a dry skillet or with a little oil until golden and crisp. Cook the chicken breast in a skillet or on a grill until done, let it cool slightly, then cut into cubes.
2. Build the base of the dressing. In a deep bowl, mash the anchovies with the capers, a pinch of salt, pepper, and, if you like, chili flakes until they form a paste.
3. Make the dressing. Add the egg yolks, Dijon mustard, whole-grain mustard, Worcestershire sauce, tequila (or vinegar/lemon juice), fresh lemon juice, finely minced garlic, and olive oil. Whisk with a fork or small whisk until smooth and lightly emulsified.
4. Add the cheese. Grate a little Parmesan directly into the dressing and stir to combine.
5. Assemble. Tear the lettuce by hand and transfer it to a bowl with the dressing. Add the croutons and chicken.
6. Toss gently. Use two spoons to coat the leaves, chicken, and croutons evenly without bruising the lettuce.
7. Serve. Finish with finely grated Parmesan and a few thin shavings of cheese. Serve immediately while the croutons are still crisp.

Serving and Storage

Serve the salad as soon as it’s dressed so you keep the ideal texture: crisp croutons, juicy chicken, and fresh lettuce. If you’re making it ahead, keep the dressing, croutons, and lettuce separate, then toss just before serving.

Tips and Variations

• No anchovies: use more capers and a pinch of soy sauce for an umami note.
• No raw egg yolks: replace them with 2–3 tbsp. of prepared mayonnaise and adjust the acidity with lemon.
• Oven croutons: bake the bread pieces for 8–10 minutes at 180°C (356°F), turning once.
• Greens: romaine is classic, but iceberg works too; the key is very cold, very dry leaves.
• Heat: adjust with chili flakes and the amount of garlic.

Nutrition per Serving

Calories	≈ 520 kcal
Protein	≈ 28 g
Fat	≈ 28 g
Carbohydrates	≈ 22 g
Fiber	≈ 2 g
Sodium	≈ 1200 mg

FAQ

What can I use instead of anchovies in the dressing?

You can increase the amount of capers and add a pinch of soy sauce for umami. The flavor will be milder, but the balance of salt and acidity will remain.

Can I make the dressing without raw egg yolks?

Yes, replace the yolks with 2–3 tbsp. of thick mayonnaise. Reduce the oil slightly and adjust the acidity with lemon juice.

How do I make the croutons as crisp as possible?

Use day-old baguette or ciabatta, tear it into uneven pieces, and toast it in a dry skillet or in the oven. Add them to the salad just before serving.