Chicken caesar salad with sourdough croutons
Romaine is one of the first things we harvest every spring.
It comes in right around May, and after a long Iowa winter of root vegetables and storage crops, a fresh, locally-grown salad from the farm feels like a moment to celebrate.
This is the traditional caesar we make when we want to seize the moment.
Homemade croutons from sourdough (old stuff will do!), pan-seared chicken, and a dressing that's so creamy and thick it clings to every leaf make the whole thing feel like a complete meal.
This salad comes together in about 30 minutes if you cook the chicken and toast the croutons at the same time.
Fair warning: once you've made this dressing from scratch, the bottled kind is going to feel like a step backwards.
Choosing the best romaine
We sell romaine by the head in our online store, and one head is just about right for this recipe.
We typically have it available from May through early July, and again in fall if the season cooperates. Spring and fall are the best times to enjoy it to get a mild, garden-fresh flavor profile, as opposed to the stronger flavors you can find in the heat of the summer.
Look for romaine that feels heavy and firm. Unlike romaine hearts (which are just the inner leaves of the romaine), whole heads of romaine include the dark green outer leaves. Because they've been exposed to the sun, they actually contain more vitamins and antioxidants — one more thing to love about the farm-fresh stuff!
Romaine lettuce is one of those crops that looks remarkably similar to the stuff you see in the store, but it generally stores much longer. In general, lettuce that is not cut yet stores longer than chopped lettuce. Use this to your advantage by storing heads of lettuce in a produce bag, then wash and chop right before use. (More storage tips in our guide to making salad greens last longer.)
Making this recipe vegetarian
If you want to make this vegetarian, skip the chicken and leave out the anchovy paste. The dressing still works beautifully — just add a small extra pinch of salt to compensate.
(Looking for a vegan caesar? Our creamy kale caesar with chickpeas has a delicious tahini-based vegan dressing you can use instead.)
Chicken caesar salad with sourdough croutons
Ingredients:
Croutons:
4 cups cubed sourdough
Olive oil
Salt
Dressing:
1/2 cup mayonnaise
1 tsp dijon mustard
1 tsp anchovy paste (optional)
1 1/4 tsp Worcestershire sauce
1 garlic clove, finely grated
1–2 Tbsp fresh lemon juice (start with 1 Tbsp, add more to taste)
1/2 tsp lemon zest
Black pepper, to taste
1/2 cup finely grated parmesan
Chicken:
2 medium chicken breasts (about 1 lb)
Olive oil
Salt and black pepper
Salad:
1 lb. romaine (about 1 head), chopped into bite-sized pieces
Directions
Chicken:
Season the chicken breasts on both sides with salt and black pepper.
Heat a drizzle of olive oil in a skillet over medium heat. Cook the chicken for about 5–7 minutes per side, or until cooked through and the internal temperature reaches 165°F.
Remove from the pan and let rest for about 5 minutes, then slice into thin strips.
Croutons:
Preheat oven to 375°F. Spread the cubed bread on a parchment paper-lined baking sheet. Drizzle with olive oil and sprinkle with salt. Toss evenly to coat.
Bake 10-15 minutes, or until golden brown.
Remove from oven and set aside to cool
Dressing:
In a medium bowl, whisk together the mayonnaise, dijon mustard, anchovy paste (if using), Worcestershire sauce, grated garlic, lemon juice, lemon zest, and black pepper until smooth.
Stir in the grated parmesan. Season to taste.
Putting it all together:
Place the chopped romaine and about half of the dressing in a large bowl.
Toss until evenly coated, adding more dressing as needed.
Top with sliced chicken and croutons. Serve immediately.
