Chicken Caesar Salad Recipe

Wash and spin dry the romaine, iceberg and mixed greens. Chop romaine into bite-sized pieces, shred iceberg, and combine with mixed greens in a large salad bowl. Refrigerate until ready to dress.

Halve the cherry tomatoes, thinly slice the cucumber and red onion, and slice the avocado just before assembling to prevent browning. Set vegetables aside in separate small bowls.

In a medium skillet over medium heat, cook the hardwood-smoked bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool, then chop into 1/2-inch pieces.

Flatten chicken breasts to even thickness (about 3/4 inch) by pounding gently between plastic wrap if needed so they cook evenly.

Brush both sides of the chicken with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Grill chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from grill and let rest 5 minutes, then slice into 1/2-inch strips.

In a medium bowl or jar combine 3 tablespoons white wine vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 teaspoon minced garlic, 2 tablespoons chopped parsley, 1 tablespoon chopped basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Slowly whisk in 1/2 cup extra-virgin olive oil until emulsified, or shake vigorously in a jar with a tight lid. Taste and adjust seasoning — add a little more honey if you prefer sweeter, or a splash more vinegar if you prefer tangier.

In the large bowl with the prepared greens, add the halved cherry tomatoes, sliced cucumber, and about half of the thinly sliced red onion. Toss gently to combine.

Add croutons and about two-thirds of the bleu cheese crumbles to the greens and vegetables and toss lightly so ingredients are distributed.

Pour 3 to 4 tablespoons of the sweet herb vinaigrette over the salad (start with less; you can add more to taste) and toss gently but thoroughly to coat the leaves.

Arrange sliced grilled chicken over the dressed greens, then scatter chopped crisp bacon, remaining bleu cheese crumbles, and avocado slices on top. Sprinkle reserved thin red onion on top for bite.

Serve immediately with additional vinaigrette on the side. Optionally offer freshly ground black pepper at the table.