Chicken Caesar Salad with Rotisserie Chicken

• Rotisserie chicken removes the longest task, yet a brief skillet warm-up adds garlic and lemon flavor. Reserve some chicken before dressing the salad, and tomorrow’s bowl stays distinct rather than soggy.
• The dressing uses mayonnaise, Parmesan, Dijon, Worcestershire, lemon, and garlic for Caesar tang. It comes together in one bowl, so no blender, coddled egg, or anchovy paste is required.
• Homemade garlic crumbs use sturdy bread and a little olive oil, giving more texture than bagged croutons. They also provide a practical use for the last slices waiting on the counter.

• 3 cups torn rotisserie chicken (420 g)
• 2 romaine hearts, washed, dried, chopped (600 g)
• 4 slices day-old sourdough bread, torn (140 g)
• 3 tablespoons olive oil (40 g)
• 1 teaspoon grated garlic, divided (3 g)
• 1/2 cup mayonnaise (120 g)
• 1/2 cup grated Parmesan, plus shavings (55 g)
• 2 tablespoons fresh lemon juice, plus wedges (30 g)
• 1 teaspoon Dijon mustard (5 g)
• 1 teaspoon Worcestershire sauce (5 g)
• 1/2 teaspoon kosher salt (3 g)
• 1/2 teaspoon black pepper (1 g)

Ingredient notes

• Rotisserie chicken is the fast route here. Use a mix of breast and thigh meat if available; darker pieces remain tender after warming, while breast meat works best tucked into freshly dressed greens at dinner.
• Romaine hearts bring sturdy ribs and crisp leaves that hold dressing well. Buy whole hearts rather than prechopped lettuce when possible, then wash, dry thoroughly, and cut only shortly before assembling the salad.
• Parmesan should be finely grated for the dressing, with larger shavings for the bowls. Pecorino is saltier and sharper, so use it in equal measure but taste before adding the final pinch of salt at the end.
• Mayonnaise gives the dressing body without raw egg. Choose a plain full-fat style for the smoothest result; lighter versions can taste sweeter and may loosen after lemon juice is stirred in well.
• Use day-old sourdough or country bread for crumbs that stay craggy. Soft sandwich bread can work, but cut it slightly larger and toast longer so it dries before meeting the dressing on contact.

1. 1Make the dressing

   Whisk mayonnaise, finely grated Parmesan, lemon juice, Dijon, Worcestershire, garlic, and pepper in a large bowl. Add water one teaspoon at a time until the dressing coats a spoon but still drips slowly. Taste, then add salt only if the cheese needs it.

   

2. 2Toast crumbs

   Tear bread into rough pieces, or cut cubes about three quarters inch wide. Warm olive oil in a skillet over medium heat, add bread and garlic, then toss often until deeply golden. Transfer crumbs to a plate immediately, where carryover heat will finish drying their centers.

   

3. 3Warm chicken

   Remove skin and bones from the rotisserie chicken, then tear meat into bite-size pieces. Add it to the empty skillet with one tablespoon water and a squeeze of lemon. Toss just until warm, then move it to a clean plate so it does not continue cooking.

4. 4Prep romaine

   Separate romaine leaves, rinse them, and spin completely dry. Cut the larger leaves into broad ribbons, leaving smaller inner leaves whole for extra crunch. Place greens in a wide serving bowl instead of a deep one; tossing is easier and the dressing reaches more leaves.

5. 5Dress salad

   Add about half the dressing to the romaine and toss with clean hands or large tongs. Add more sparingly, stopping when the leaves look glossy rather than heavy. Fold in half the warm chicken and half the crumbs, keeping the remaining toppings for the final layer.

6. 6Finish bowls

   Divide the salad among four bowls, then top with remaining chicken, crumbs, Parmesan shavings, and black pepper. Serve immediately with lemon wedges. For packed lunches, keep every component separate and dress only the portion being eaten, so the next bowl retains its bite.

• Dry romaine more thoroughly than seems necessary. Water clinging to ribs thins the dressing and makes crumbs soften early. A salad spinner is useful, but clean towels work when you spread leaves in a single layer and blot patiently.
• Warm only the chicken you plan to eat now. Hot chicken wilts lettuce quickly, while cold chicken dulls the dressing’s garlic and lemon. Let warmed pieces sit two minutes on a plate before they meet greens, especially when packing lunch.
• Keep the crouton skillet at medium heat, not high. Garlic turns bitter before bread browns if the oil smokes. If your skillet runs hot, add garlic during the last two minutes, then toss until fragrant and golden.

Serve this salad with lemon wedges and a simple soup when dinner needs more substance. Tomato soup, vegetable soup, or store-bought chicken stock simmered with noodles all fit. For a lighter plate, add sliced cucumbers and chilled grapes alongside. A crusty roll is useful for catching extra dressing. Plan four dinner bowls, or make two dinner bowls and two packed lunches by holding the components apart until eating.