Chicken Caesar Salad

25 min

2 servings

A Timeless Classic with a Personal Twist

The Chicken Caesar Salad is a beloved dish that combines crisp romaine lettuce, juicy grilled chicken, crunchy croutons, and a creamy, tangy Caesar dressing. It’s a salad that feels indulgent yet fresh, satisfying yet light—a true crowd-pleaser that has stood the test of time. Below, I share my take on this iconic dish, complete with a homemade dressing that’s bursting with flavor. But first, let me take you on a journey through the history of the Caesar salad and my personal connection to it, from a memorable first bite in Georgia to my quest for the perfect version in Barcelona.

The History of Caesar Salad
The Caesar salad is a dish steeped in culinary lore, with origins that trace back to Tijuana, Mexico, in the 1920s. Legend has it that Italian-American restaurateur Caesar Cardini created the salad at his restaurant, Caesar’s Place, during a busy Fourth of July weekend in 1924. Running low on ingredients, Cardini improvised with what he had on hand: romaine lettuce, olive oil, lemon juice, Worcestershire sauce, garlic, Dijon mustard, Parmesan cheese, anchovies, and croutons made from stale bread. He tossed it all together tableside, creating a theatrical presentation that captivated diners. The result was a perfectly balanced salad—crisp, creamy, and tangy—that quickly became a sensation.

Some versions of the story credit Cardini’s brother, Alex, with adding anchovies to the dressing, while others claim the original recipe was anchovy-free, relying on Worcestershire sauce for its umami kick. Regardless, the Caesar salad spread like wildfire, becoming a staple in restaurants across the United States and beyond. Hollywood stars, who frequented Tijuana during Prohibition to enjoy its vibrant nightlife, helped popularize the dish, cementing its place in culinary history.

Over the decades, the Caesar salad has evolved. Chefs have added proteins like grilled chicken, shrimp, or salmon, and experimented with ingredients like avocado, bacon, or even smoked cheeses. In some corners of the world, like Georgia, where I first fell in love with this dish, local twists—such as the addition of smoky suluguni cheese—give the salad a unique regional flair. Yet, the core of the Caesar remains unchanged: a celebration of simple ingredients elevated by a bold, creamy dressing.

My Love Affair with Caesar Salad

My first encounter with a Caesar salad was at the age of 13, during my time living in Georgia. I vividly remember sitting in a cozy restaurant in Tbilisi, where the waiter recommended a Caesar salad with a local twist. The plate arrived with crisp romaine, a glossy dressing that clung perfectly to each leaf, and a generous topping of grated suluguni—a traditional Georgian cheese with a subtle smoky flavor. One bite, and I was hooked. The creamy, garlicky dressing, the crunch of the croutons, and the unexpected depth of the suluguni made it unforgettable. I spent the rest of my time in Georgia seeking out every variation of the Caesar salad, from classic renditions to creative takes featuring grilled vegetables or even pomegranate seeds.

Fast forward to today, I’ve been living in Barcelona for over six years, and my quest for the perfect Caesar salad has been, well, a bit disappointing. Despite Barcelona’s vibrant food scene, I’ve yet to find a restaurant here that serves a Caesar salad that lives up to the magic of that first bite in Georgia. Too often, the dressing is overly heavy, the lettuce wilted, or the flavors just don’t sing. That’s why I’ve taken matters into my own hands, perfecting a homemade version that brings me back to that moment of culinary love at 13. My recipe stays true to the classic while incorporating a nod to my Georgian experience with an optional sprinkle of smoked cheese for those who want to try it.

Whether you’re a Caesar salad purist or eager to experiment with your own twists, this recipe is designed to deliver that perfect balance of textures and flavors. Let’s dive in!

Below is the Notes section translated into English, written in a clear and accessible way for both European and American audiences. I’ve ensured that measurements are universally understandable by providing both metric and imperial units where applicable, and I’ve kept the tone professional yet approachable to match the style of your culinary website

Servings: 2

Ingredients

2 egg yolks
1 garlic clove
1 tsp (5 ml) lemon juice
3 anchovy fillets
1 tsp (5 g) Dijon mustard
¼ tsp (1 ml) Worcestershire sauce
¼ Cup (60 ml) extra virgin olive oil
¼ Cup (40 g) grated Parmesan cheese
Salt & black pepper to taste
2 chicken breasts (about 400 g / 14 oz)
1 tsp (5 g) garlic powder
1 tsp (5 g) onion powder
Salt & black pepper to taste
2 tosp (30 ml) olive oil
1 large romaine lettuce head (about 300 g / 10 oz), chopped
Croutons, to taste
Parmesan shavings, for topping

Cooking Instructions

Season Chicken: Toss chicken with garlic powder, onion powder, salt, and pepper.

Cook Chicken: Heat olive oil in a skillet or grill pan over medium heat. Cook chicken 6-7 min per side until it reaches 74°C (165°F). Cool and slice.

Assemble Salad: In a large bowl, toss lettuce with Caesar dressing until well-coated. Top with sliced chicken, croutons, and Parmesan shavings.

Chef's Note

• Storing the Dressing: The Caesar dressing can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as it may separate slightly.

• Egg Safety: If you’re concerned about using raw egg yolks, opt for pasteurized eggs or substitute with 2 tablespoons (30 ml) of high-quality mayonnaise for a safer alternative.

• Homemade Croutons: To make your own croutons, cut a baguette or white bread into ½-inch (1 cm) cubes, drizzle with olive oil, and sprinkle with a pinch of salt and dried garlic. Bake at 350°F (180°C) for 10–15 minutes until golden and crispy. Store in an airtight container for up to a week.

• Variations: Swap the chicken for grilled shrimp, salmon, or even pan-fried tofu for a vegetarian option. For extra freshness, add halved cherry tomatoes, cucumber slices, or avocado.

• Georgian Twist: If you can find smoked suluguni cheese, try adding it for a unique, smoky flavor inspired by my time in Georgia. If suluguni isn’t available, other smoked cheeses like cheddar or gouda work well.

• Lighter Option: Use less dressing or replace part of the olive oil in the dressing with plain Greek yogurt to reduce calories while keeping the creamy texture.

• Serving Tip: When preparing for guests, serve the dressing on the side so everyone can add their preferred amount. This also helps keep the lettuce crisp if the salad isn’t served immediately.