Caesar Salad with Grilled Chicken

Did you know that caesar was invented in Tijuana, Mexico in 1924 by an Italian-American named Caesar Cardini?
Time 30 minutes
Servings 4 people
Difficulty Easy





  • 1 tbsp Neutral oil
  • 1 lb Chicken breast, boneless and skinless


  • 6 fillets Anchovy, fillets
  • 1 clove Garlic, minced
  • To taste Salt
  • 2 yolks Egg yolk
  • 2 tbsp Lemon juice
  • 1 tsp Dijon mustard
  • ½ cup Neutral oil
  • 3 tbsp Parmesan cheese, grated
  • To taste Salt
  • To taste Black pepper, freshly ground


  • 6 cups Romaine lettuce, torn
  • 2 cups Croutons
  • For garnish Lemon wedges
  • For garnish Parmesan cheese, grated


  • In a large skillet, heat neutral oil over medium heat. Cook chicken breasts until an internal temperature of 74°C / 165°F is reached, about 4 minutes per side.
  • Remove chicken from skillet, let it rest.
  • On a cutting board, place anchovy fillets, garlic, and a pinch of salt. Use the side of a knife blade to mash into a paste.
  • In a large bowl, add the anchovy paste. Whisk in egg yolks, lemon juice and Dijon mustard.
  • Constantly whisking, gradually add in neutral oil until dressing is thick and glossy. Whisk in Parmesan cheese. Season with salt and black pepper.
  • In a large bowl, combine romaine lettuce and croutons. Toss with dressing. Divide salad evenly among four plates and garnish with lemon wedges and additional Parmesan cheese.
  • Slice chicken into 635 cm / ¼” thick slices and evenly distribute over salads.


  • Anchovy paste can be substituted for fresh anchovies 
  • Do not make dressing ahead of time or store any leftovers, due to raw egg 
  • Use entire romaine leaves, including the crunchy part, to provide structure
  • Shave Parmesan cheese with a vegetable peeler for a more appealing aesthetic 
  • Add bacon if desired