Loaded Chicken Caesar Salad

A loaded chicken Caesar piled high with shredded chicken, crunchy romaine, cucumber, carrots, pickled red onions and the salty, crispy topping that absolutely makes it.


For the Salad

2 large romaine hearts, chopped

3 cups shredded rotisserie chicken

1 cup diced cucumber

1 cup shredded carrots

½–¾ cup pickled red onions

½ cup finely grated Parmesan

Freshly ground black pepper

Lemon wedges, for serving

For the Crispy Caper Breadcrumbs

3 tablespoons olive oil

3 tablespoons capers, drained and patted very dry

¾ cup panko breadcrumbs

1 small garlic clove, finely grated

Freshly ground black pepper

Pinch of kosher salt, if needed

For the Caesar Dressing

½ cup mayonnaise

¼ cup finely grated Parmesan

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1 small garlic clove, finely grated

2 anchovy fillets, mashed, or 1 teaspoon anchovy paste

2–3 tablespoons extra-virgin olive oil

1–2 tablespoons water, as needed

Freshly ground black pepper

Kosher salt, to taste

Make the Crispy Caper Breadcrumbs

Heat the olive oil in a skillet over medium heat. Add the capers and cook for 2–3 minutes, stirring occasionally, until they’re crisp and beginning to pop.

Using a slotted spoon, transfer the capers to a paper towel-lined plate, leaving all that flavorful oil in the skillet.

Add the panko to the same skillet and cook, stirring frequently, until deeply golden and crisp. Add the garlic during the last 30 seconds and cook just until fragrant.

Remove from the heat and stir the crispy capers back into the breadcrumbs. Add plenty of black pepper and taste before adding salt—the capers bring plenty of their own.

Make the Caesar Dressing

Whisk together the mayonnaise, Parmesan, lemon juice, Dijon, Worcestershire, garlic and anchovy.

Slowly whisk in the olive oil. Add a tablespoon or two of water until the dressing is creamy but loose enough to toss easily with the salad. Season generously with black pepper and salt to taste.

Assemble

Add the romaine, cucumber and carrots to a large bowl and toss with enough Caesar dressing to coat everything well.

Transfer to a serving platter and pile the shredded chicken over the top. Scatter with pickled red onions and Parmesan.

Finish with a very generous shower of crispy caper breadcrumbs, plenty of freshly ground black pepper and a squeeze of lemon.

Serve immediately.

Shani’s Shortcut

Use a good rotisserie chicken and store-bought pickled red onions—or make a quick batch by covering thinly sliced red onion with equal parts vinegar and hot water, plus a pinch of sugar and salt.

And whatever you do, don’t toss the caper breadcrumbs into the salad ahead of time. Add them right before serving so every bite stays crispy.

Croutons are good. Crispy caper breadcrumbs are better.