1-The first step involves making the croutons: Cut 6 ounces of uncut sourdough or ciabatta bread into 1/2-inch pieces. Toss them with the oil from the anchovy tin, 2 1/2 tablespoons olive oil, and 1/4 teaspoon kosher salt. Bake at 400°F for 10 15 minutes until lightly browned, creating a crunchy element for your salad.

2-Next, cook the chicken: Pound 1 1/2 pounds of boneless, skinless chicken breasts to 1/2-inch thickness. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then sear in 1/4 cup olive oil until fully cooked through. Let it rest before slicing to keep it juicy.

3-Now, prepare the dressing: Squeeze juice from 2 medium lemons and blend it with 1 ounce grated Parmesan cheese, the anchovy fillets, 2 teaspoons Dijon mustard, 1 clove garlic, and 1/2 teaspoon black pepper until smooth. Slowly blend in the remaining olive oil to emulsify, resulting in a creamy dressing that elevates your chicken Caesar salad recipe.

4-Assemble the salad: Chop 2 medium heads of romaine lettuce. Toss the lettuce with half the croutons and about two-thirds of the dressing in a large bowl.

5-Top with the sliced cooked chicken, the remaining croutons, the rest of the dressing, and extra Parmesan cheese if desired.

6-Serve immediately for the best texture, as fresh ingredients make all the difference in this chicken Caesar salad recipe.