Proper Chicken Caesar Salad

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This is one of the best and easy salads I have ever made! I had guest over and one of them was a gourmet chief who requested the receipt. Amazing croutons!!!

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phenomenal. since you are investing the time, buy the best chicken legs you can find. also, whole wheat bread/croutons works fine.

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I was embarrassed serving this recipe to my guests. While I loved the dressing and the crisply cooked pancetta, using chicken legs was a huge mistake. They were greasy and unappetizing, and and gave the salad a brown, unappealing look. Next time I'd just use the dressing, and use grilled chicken breasts instead. The croutons tasted fine, but they overwhelmed the salad -- I'd only use half as many as called for (and cook them in a pan with a little olive oil.

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Share this recipe with everyone! Do NOT pass it up. It's super easy. You just want to hog up all croutons!

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Fantastic! We love everything about this recipe. Kudos to you Jaimie!

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yep, PROPER, best word to describe it : make sure you have a towel around to sop up the drooling you will do as you prepare it. tip my hat to you Jamie, thank you ;

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First - I love your shows. BUT...and I did the recipe exactly (almost as you did on the show - and how you wrote it up in this online recipe...BUT...I'm about to have a coronary. I used 5 slices of bacon instead of 12 and even so my greatest fear came true. The bread on the bottom of the roasting pan was drowned fat. Totally covered in bubbling fat. Fat from the chicken, fat from the bacon. Had to drain the croutons on paper towel and then put them back into a dry saute pan to try to toast them up. They were soggy grease. Loved the dressing but this was way too heavy, way too rich. Was hard to finish a modest helping. Next time I think I'll just cook the chicken by itself. Cook the bacon by itself. Cook the croutons by themselves. Then toss everything together. You mentioned on the show not to use chicken breast however - next time I think I will. It will bring a lightness. Even the chicken legs felt too heavy, too rich. I love how you literally throw stuff together on the show but the recipe wasn't true to what you aired. This was a lot of work for a disappointing result. But I'll keep watching.

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I printed this recipe about a year ago after seeing it made on TV and just got around to trying it today for my husband's father's day lunch...OMG!! It is so easy to make unlike some recipes you have to make a time or two to tweak. Spot on and one of the best salads we've ever had. The whole family wolfed it down. I used chicken thighs as the veins in legs kind of gross me out (I know, I am weird. I trimmed them of a lot of the fat and left a square of skin across the top of them which was ample for flavoring the croutons. Also, just a note that I used regular bacon and it is advisable to find thin sliced bacon or pancetta so it will really crisp up. The regular bacon worked too...just took longer to achieve that. I had cut it in strips and eliminated the big blob of fat on the end of each strip. Those croutons were about the best bread-related item I've ever had. Definite do-over when we feel like splurging on the fat involved...so not a weekly dish.

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We made this recipe tonite with free range local birds. This is an amazing meal -- the croutons are the bomb---everyone ate it up!
thanks Jamie

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When I saw this episode, I couldn't wait to make the recipe. Don't let the title fool you, it's nothing short of spectacular. I love the series and couldn't wait to buy the book. A real family favorite.