When I want Caesar to feel like dinner, I add warm grilled chicken and a couple of jammy eggs. Simple stuff, big payoff. I season the chicken with salt, pepper, a squeeze of lemon, then cook it on a hot grill pan till the stripes show. Let it rest (I know, hard) so the juices stay in. Eggs go for about 8–9 minutes so the yolks are just set and a little creamy. Meanwhile, I tear up romaine by hand—colder leaves crunch better—and toss in some rough croutons made from yesterday’s bread, crisped in a pan with a spoon of olive oil.
The dressing is the soul: garlic, anchovy (tiny, but it matters), Dijon, lemon, and a good snowfall of Parmesan whisked with olive oil till it looks glossy. If I’m in a rush, I cheat with a spoon of mayo to help it emulsify—don’t tell anyone. I toss the greens lightly, crack in a little pepper, then add sliced chicken and halved eggs so they stay pretty on top. More Parm, a little extra lemon if it needs brightness, and that’s basically it.
It eats like a proper plate—fresh, salty, a bit tangy, and kind of indulgent without being heavy. Honestly, it’s the salad I make when I’m “not really in the mood to cook”… and then end up licking the bowl.
Salad
-
1
head
Romaine lettuce
-
50
g
Parmesan cheese, shaved
-
2
slices
bread for croutons
-
2
tbsp
unsalted butter
-
1
clove
garlic, minced
-
3
tbsp
Caesar dressing
-
200
g
chicken breast, grilled and sliced
-
2
hard-boiled eggs, peeled and quartered
-
to taste
salt and freshly ground black pepper
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
-
Prepare the croutons
Cut the bread into small cubes. Melt butter in a pan, add minced garlic, then toss in the bread cubes until golden and crispy. Set aside to cool.
-
Cook the chicken
Season the chicken breasts with salt and pepper, then grill or pan-sear until fully cooked and golden on both sides. Slice into strips and keep warm.
-
Boil the eggs
Place eggs in boiling water for 9–10 minutes, then cool in ice water, peel, and cut into quarters.
-
Prepare the lettuce
Wash and dry the romaine leaves thoroughly, then chop or tear into bite-sized pieces.
-
Assemble the salad
Place the lettuce in a large bowl, drizzle with Caesar dressing, and toss gently to coat evenly.
-
Add protein and toppings
Top the dressed lettuce with sliced chicken, quartered eggs, shaved Parmesan, and crispy croutons. Season with salt and freshly ground black pepper to taste.
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Serve immediately
Enjoy the salad fresh, keeping the croutons crunchy and the chicken juicy.
Note: For best flavor, assemble the salad just before serving to keep the croutons crunchy and the chicken juicy.
Updated: August 30, 2025