Chicken Caesar Dressing Recipe
Charred Chicken Breast, Parmesan Shredded, Croutons, Caesar Dressing
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Ingredients
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Charred Chicken Breast
Caesar Dressing
Salad Components
Method
Charred Chicken Breast
- 1
Pound and season
Pat the chicken breasts dry with paper towels. If they are uneven, place each between plastic wrap and gently pound to an even 1/2-inch thickness. Rub both sides with 2 tbs olive oil, then season evenly with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.
- 2
Char the chicken
Heat a large cast-iron skillet or grill pan over medium-high heat until very hot (about 3–5 minutes). Add the chicken and cook without moving for 4–5 minutes until deeply browned and charred at the contact points. Flip and cook another 3–4 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- 3
Rest and slice
Transfer chicken to a cutting board and let rest for 5 minutes. Squeeze the juice of the lemon over the chicken, then slice thinly against the grain into strips.
Caesar Dressing
- 4
Combine base ingredients
In a medium bowl, whisk together 1 cup mayonnaise, 1 tbs grated Parmesan, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, chopped anchovy fillets, and 1 tsp minced garlic until smooth.
- 5
Acid and seasoning
Whisk in 2 tbs fresh lemon juice and 1 tsp red wine vinegar. Continue whisking to incorporate.
- 6
Emulsify and adjust consistency
Slowly drizzle in 2 tbs extra-virgin olive oil while whisking to slightly loosen the dressing. If the dressing is too thick, whisk in up to 1 tbs hot water, 1 tsp at a time, until you reach desired pourable consistency. Taste and adjust seasoning with up to 1 tsp black pepper and additional salt if needed (anchovies and Parmesan add saltiness).
- 7
Chill (optional)
For best flavor let the dressing rest in the refrigerator for 15–30 minutes to allow flavors to meld. Bring back to room temperature before tossing if chilled very cold.
Salad Assembly
- 8
Place 6 cups chopped romaine into a large salad bowl. Add the sliced charred chicken on top.
- 9
Drizzle about 1/2 to 3/4 cup of the Caesar dressing over the lettuce and chicken (use more or less to taste). Toss gently to coat the leaves evenly. If serving plated, toss lettuce with dressing first, then arrange chicken on top.
- 10
Add 1 cup croutons and 1 cup shredded or shaved Parmesan. Toss lightly one more time, or sprinkle the croutons and Parmesan on top if you prefer texture contrast.
- 11
Serve immediately, with extra dressing, lemon wedges, and freshly ground black pepper on the side.