Homemade Caesar Salad with Grilled Chicken and Garlic Croutons

Ingredients

• 1 head Romaine lettuce (Wash, dry and tear into pieces)
• 400 g Chicken fillets (or chicken tenders) (Skinless, cut in half for quick cooking)
• 3 units Fresh eggs (2 for hard-boiled eggs, 1 for the yolk in the dressing)
• 200 g Country bread (or brousqueta bread) (Cut into cubes about 1 cm)
• 100 ml Extra‑virgin olive oil (Divided: 60 ml for the croutons, 20 ml for the dressing, 20 ml for the chicken)
• 2 units Garlic clove (1 for the croutons, 1 for the dressing, pressed or finely chopped)
• 1 pinch Fleur de sel (To season the croutons)
• 1 pinch Dried oregano (herbes de Provence) (Optional, for the croutons)
• 100 ml Whole milk cream (30 % fat) (Base of the Caesar dressing)
• 20 g Anchovy fillets in oil (About 4 fillets, drained and chopped)
• 1 unit Egg yolk (Separated from the rest of the eggs)
• 5 ml Red wine vinegar (One teaspoon for the dressing)
• 40 g Parmesan (Gran à Padano) grated (Grate finely)
• to taste pinch Black pepper (Freshly ground)

Instructions

1. Prepare the garlic croutons

   Cut the bread into cubes about 1 cm. Press one garlic clove into a small bowl, add 60 ml olive oil, a pinch of fleur de sel and, if desired, oregano. Mix, then coat the bread cubes with this mixture. Spread the croutons on a baking sheet lined with parchment paper and bake for 5 minutes at 180°C until golden and crisp.

   Time: PT10M

   Temperature: 180°C

2. Cook the hard‑boiled eggs

   Place the 3 eggs in a small saucepan, cover with cold water, bring to a boil then cook for 9 minutes. Transfer immediately to an ice bath for 2 minutes, drain and peel. Cut each egg into quarters.

   Time: PT12M

3. Prepare the Caesar dressing

   In a bowl, combine 100 ml whole milk cream, the second pressed garlic clove, 1 egg yolk, 40 g grated parmesan, 20 ml olive oil, the chopped anchovy fillets and 5 ml red wine vinegar. Blend with an immersion blender until a smooth emulsion forms.

   Time: PT5M

4. Season and grill the chicken

   Brush the chicken fillets with 20 ml olive oil, lightly salt and pepper. Heat a skillet over medium‑high heat, add the chicken and cook 4 minutes each side until nicely browned and the internal temperature reaches 75°C. Let rest 2 minutes then slice into strips.

   Time: PT10M

5. Prepare the romaine lettuce

   Rinse the romaine leaves, dry them using a salad spinner or a clean towel, then tear into bite‑size pieces. Place them in a large salad bowl.

   Time: PT3M

6. Assemble the Caesar salad

   Pour the Caesar dressing over the romaine, toss lightly. Add the golden croutons, grilled chicken strips and hard‑boiled egg quarters. Sprinkle a little extra parmesan and a turn of black pepper. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

20 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Romaine lettuce: Iceberg lettuce, Lamb's lettuce
• Instead of Chicken fillets (or chicken tenders): Chicken breasts
• Instead of Fresh eggs: Chicken eggs
• Instead of Country bread (or brousqueta bread): Baguette, Whole‑grain bread
• Instead of Extra‑virgin olive oil: Canola oil
• Instead of Garlic clove: Garlic powder
• Instead of Fleur de sel: Sea salt
• Instead of Dried oregano (herbes de Provence): Dried thyme
• Instead of Whole milk cream (30 % fat): Thick crème fraîche
• Instead of Anchovy fillets in oil: Anchovy paste, Worcestershire sauce
• Instead of Red wine vinegar: Apple cider vinegar
• Instead of Parmesan (Gran à Padano) grated: Parmesan Reggiano

Equipment Needed

• Cutting board
• Chef's knife
• Mixing bowl
• Baking sheet
• Parchment paper
• Oven
• Small saucepan
• Immersion blender
• Skillet or grill
• Wooden spatula
• Cheese grater
• Strainer or skimmer
• Salad bowl for serving

Critical Steps — Do Not Skip

• Cooking the croutons (avoid burning them)
• Cooking the hard‑boiled eggs (avoid green centers)
• Emulsifying the Caesar dressing (do not let it separate)
• Cooking the chicken (reach 75°C for food safety)

Chef Tips from the Video

• Use a fruity olive oil for the croutons to add an aromatic note.
• Grate the parmesan just before adding it to the dressing for a fresher flavor.
• Sear the chicken in a cast‑iron skillet to achieve a beautiful crust.

Troubleshooting

Storage

Refrigerator: Store the dressing, croutons and chicken separately in airtight containers; the assembled salad keeps 24 h refrigerated, but the croutons will lose their crunch.

Freezer: Freezing the salad is not recommended because of the lettuce and croutons.

Room temperature: Croutons can be kept at room temperature in an airtight jar for 3 days.

Make-Ahead Tips

• Prepare the croutons the day before and store in an airtight jar.
• Make the Caesar dressing ahead of time; keep it refrigerated for 2‑3 days.
• Cook the chicken and slice it, then reheat lightly before serving.