Sensational salads: Caesar salad with juicy chicken thighs and egg-free dressing

Name: Sensational salads: Caesar salad with juicy chicken thighs and egg-free dressing
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Ingredients: 20 g lemon juice; 2 tbsp stone ground mustard; 2 tbsp olive oil; 1 tsp anchovy paste; 1 tsp Worcestershire sauce; ½ unit garlic clove, finely minced; unit Salt and pepper, to taste; ½ unit sourdough boule, torn; 2 tbsp extra virgin olive oil; 2 tsp garlic powder; ¼ tsp kosher salt; unit Freshly ground black pepper, to taste; 1½ lb boneless skinless chicken thighs; 2 tsp dried oregano; 2 tsp garlic powder; 1½ tsp kosher salt; ¼ tsp freshly ground black pepper; 3 unit heads romaine lettuce, washed, dried and torn; unit Parmigiano Reggiano cheese, grated or curled

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American Grill Oven Weeknight Meals

About this recipe

Who doesn’t love a good Caesar salad? It relies on a few simple ingredients that create a surprisingly rich, balanced flavor with a bit of a umami bomb.

Jessie-Sierra Ross shows how to make a great salad dressing and different ways to elevate the Caesar with an array of tasty protein.

Ross’s Caesar dressing isn’t traditional – instead of using a raw egg yolk, which adds richness, fat and acts as an emulsifier, Ross uses olive oil and stone-ground mustard.

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“Stone-ground has this quality to it that acts almost like an egg. It binds up the dressing,” she said. “And so you get this really flavorful punch without that raw egg using a nontraditional ingredient.”

Ross recommends using anchovy paste instead of anchovy fillets to avoid unnecessary hassle with bones. If you don’t like anchovies, use more Worcestershire for the umami flavor.

A few additional tips: When making the Caesar dressing, squeeze the lemon over your hand to use as a colander to catch seeds. After seasoning the chicken thighs, pierce the thighs with a fork and mix to let the flavors of the dry marinade get into the chicken.

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Ingredients

Caesar Dressing

20 g lemon juice
2 tbsp stone ground mustard
2 tbsp olive oil
1 tsp anchovy paste
1 tsp Worcestershire sauce
½ garlic clove, finely minced
Salt and pepper, to taste

Garlic Croutons

½ sourdough boule, torn
2 tbsp extra virgin olive oil
2 tsp garlic powder
¼ tsp kosher salt
Freshly ground black pepper, to taste

Marinated Grilled Chicken

1½ lb boneless skinless chicken thighs
2 tsp dried oregano
2 tsp garlic powder
1½ tsp kosher salt
¼ tsp freshly ground black pepper

Grilled Chicken Caesar Salad

3 heads romaine lettuce, washed, dried and torn
Parmigiano Reggiano cheese, grated or curled

Directions

Caesar Dressing

Add all dressing ingredients to a medium mixing bowl.
Whisk vigorously until smooth and emulsified.
TIP: Stone-ground mustard helps bind the dressing.
Transfer to a jar with a tight-fitting lid and refrigerate for at least 10 minutes.

Garlic Croutons

Preheat the oven to 375°F.
Toss torn bread with olive oil, garlic powder, salt and pepper until evenly coated.
Spread on a baking sheet in a single layer and bake for 10 minutes, tossing once.
TIP: Bake until golden and crisp.
Allow croutons to cool before using.

Marinated Grilled Chicken

Place chicken thighs in a bowl and puncture several times with a fork.
TIP: This helps the seasonings penetrate the meat.
Add oregano, garlic powder, salt and pepper and mix thoroughly.
Let the chicken marinate for 15 minutes.
Heat grill to 350–400°F.
Grill chicken about 6 minutes per side until internal temperature reaches 165°F.
Allow chicken to rest for 5 minutes, then slice into thin strips.
TIP: Resting keeps the meat juicy.

Grilled Chicken Caesar Salad

Add torn romaine to a large salad bowl.
Top with sliced grilled chicken and croutons.
Pour dressing over the salad and gently toss to coat.
Finish with grated or curled Parmigiano Reggiano and serve immediately.
TIP: Serve immediately to keep the lettuce crisp.

Published: July 19, 2026

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