“Decadent” doesn’t usually come to mind when you think of salad, but this one definitely is. With a rich, tangy dressing, tender, roasted
chicken thighs, crunchy croutons, and a snowfall of freshly grated Parm, this chicken Caesar salad is more voluptuous than virtuous. This recipe serves 2 generously for dinner or 4 as a side, so you can enjoy no matter the occasion. Here’s how to make it the best it can be:
The chicken.
If chicken thighs aren’t really your style, feel free to sub in chicken breasts instead, following this recipe for baked chicken, but with the marinade below. No matter what chicken you decide to use, we suggest marinating for at least 30 minutes, up to 8 hours. For the most flavorful chicken (and to get ahead on your prep), marinate your chicken in the morning or night before, then let it sit in the refrigerator until you’re ready to cook and assemble your salad!
Ingredients
Chicken
- 1clove garlic, grated or minced
- 2 Tbsp.Dijon mustard
- 2 Tbsp.extra-virgin olive oil
- 2 tsp.honey
- 1/2 tsp.kosher salt
- 2skinless, boneless chicken thighs
Croutons
- 2thick slices bread
- 3 Tbsp.extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Dressing And Assembly
- 5oil-packed anchovy fillets, drained and mashed into a paste
- 2large egg yolks
- 1clove garlic, grated or minced
- 2 Tbsp.fresh lemon juice
- 1/2extra-virgin olive oil
- 2 Tbsp.finely grated Parmesan, plus more for serving
- Kosher salt
- Freshly ground black pepper
- 2hearts of romaine, chopped or torn into bite-sized pieces
Directions
Chicken
In a medium bowl, whisk garlic, mustard, oil, honey, and salt. Add chicken, toss to coat, and marinate in refrigerator at least 30 minutes or up to 8 hours.
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Croutons
- Step 1Meanwhile, cut or tear bread into 1″ pieces and transfer to a large bowl. Add oil; season with salt and black pepper. Using clean hands, mix well until bread is completely coated.
- Step 2Preheat oven to 425° and spread bread in an even layer on a rimmed baking sheet. Remove chicken from marinade and arrange on another baking sheet. Place both baking sheets in oven and bake 7 minutes. Stir croutons, rotate both baking sheets, and continue to bake until croutons are golden and crunchy and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 7 minutes more. Optional: Broil chicken until tops are lightly golden, about 2 minutes. Let chicken rest about 10 minutes before slicing.
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Dressing And Assembly
- Step 1In a medium bowl, whisk anchovies, egg yolks, garlic, and lemon juice. Slowly whisk in oil until dressing is thick and homogenous. Whisk in Parmesan; season with salt and black pepper.
- Step 2Place lettuce in a large bowl, then pour half of dressing over lettuce. Gently mix well with salad tongs or clean hands. Taste and add more dressing if necessary.
- Step 3Divide salad among plates. Top with chicken and croutons. Garnish with Parmesan and black pepper. Serve with remaining dressing alongside.