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Chicken Ceaser Salad Recipe

Name: Cheese On Top Furn el Chebbaks CHICKEN CEASER SALAD Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 6 cups Romaine lettuce; 1 cups Parmesan cheese (freshly grated); 4 each Lemon wedges (for serving); 2 each Boneless skinless chicken breasts; 2 tbs Olive oil; 1 tsp Garlic powder; 1 tsp Salt; 1 tsp Black pepper; 1 cup Greek yogurt (or mayonnaise); 0.5 cup Mayonnaise (if using yogurt optional); 1 tsp Anchovy paste; 1 clove Garlic (minced); 1 tsp Dijon mustard; 2 tbs Fresh lemon juice; 1 tsp Worcestershire sauce; 2 tbs Olive oil; 0.25 cups Grated Parmesan; 0.5 tsp Salt; 0.25 tsp Black pepper; 3 cups Day-old baguette or country bread (cut into 1/2-inch cubes); 2 tbs Olive oil; 1 tsp Dried Italian herbs (or 1 tsp each dried oregano + basil); 0.5 tsp Garlic powder; 0.25 tsp Salt

Inspired by Cheese On Top Furn el Chebbak

Time35m

Serves2

Romaine lettuce, ceasar dressing, parmesan cheese, herb crouton, with fresh grilled chicken breast

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Ingredients

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Salad

6 cups Romaine lettuce

1 cups Parmesan cheese (freshly grated)

4 each Lemon wedges (for serving)

Grilled Chicken

2 each Boneless skinless chicken breasts

2 tbs olive oil

1 tsp Watkins garlic powder

1 tsp Celtic sea salt

1 tsp black pepper

Caesar Dressing

1 cup Greek yogurt (or mayonnaise)

1/2 cup Mayonnaise (if using yogurt optional)

1 tsp Anchovy paste

1 clove Garlic (minced)

1 tsp Dijon mustard

2 tbs Fresh lemon juice

1 tsp Original Worcestershire Sauce

2 tbs olive oil

1/4 cups Grated Parmesan

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Herb Croutons

3 cups Day-old baguette or country bread (cut into 1/2-inch cubes)

2 tbs olive oil

1 tsp Dried Italian herbs (or 1 tsp each dried oregano + basil)

1/2 tsp Watkins garlic powder

1/4 tsp Celtic sea salt

Method

Herb Croutons

Prepare and bake croutons

Preheat oven to 375°F (190°C). In a large bowl, toss bread cubes with 2 tbs olive oil, dried Italian herbs, 1/2 tsp garlic powder, and 1/4 tsp salt until evenly coated. Spread in a single layer on a baking sheet. Bake 10–12 minutes, stirring halfway, until golden and crisp. Remove and cool on the sheet.

Grilled Chicken

Pound and season

If chicken breasts are uneven thickness, place between plastic wrap and pound to about 3/4-inch thickness so they cook evenly. Pat dry with paper towel.

In a small bowl, combine 2 tbs olive oil, 1 tsp garlic powder, 1 tsp salt, and 1 tsp black pepper. Brush or rub this mix evenly over both sides of each chicken breast. Let rest 10 minutes at room temperature while you heat the grill or skillet.

Heat a grill or heavy skillet over medium-high heat. When hot, add chicken and cook 5–6 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain into strips.

Caesar Dressing

Make dressing

In a medium bowl combine 1 cup Greek yogurt (or 1/2 cup mayo + 1/2 cup yogurt), 1 tsp anchovy paste, 1 minced garlic clove, 1 tsp Dijon mustard, 2 tbs lemon juice, 1 tsp Worcestershire sauce, 2 tbs olive oil, 1/4 cup grated Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until smooth and creamy. Taste and adjust seasoning — add more lemon for brightness, salt for seasoning, or a little water to thin if necessary. Refrigerate until ready to use.

Salad Assembly

Toss and plate

Tear or chop romaine into bite-size pieces and place in a large bowl. Add about 3/4 of the dressing (reserve extra for guests who want more) and toss gently to coat evenly. Add 3/4 cup grated Parmesan and toss briefly. Divide dressed lettuce between two plates (serves 2).

Top each portion with sliced grilled chicken (half the chicken per plate), a generous handful of herb croutons, and a sprinkle of remaining Parmesan. Serve immediately with lemon wedges on the side for optional brightening.