Peach & Garlic Chicken Caesar Recipe

Prepare and marinate chicken

If the chicken breasts are thick, butterfly or pound to an even 1/2-inch thickness. Pat dry with paper towels. In a bowl combine 1/2 cup peach puree, 2 tsp minced garlic, 1 tbsp olive oil, 1 tbsp soy sauce, 1 tsp apple cider vinegar, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth.

Place the chicken in a shallow dish or zip-top bag and pour the peach-garlic marinade over it, ensuring all surfaces are coated. Marinate in the refrigerator for at least 30 minutes and up to 2 hours (longer will make the peach flavor more pronounced).

Preheat a grill or skillet to medium-high heat (about 375–400°F / 190–205°C). Remove excess marinade from the chicken (reserve marinade if you want to brush while cooking and bring to a boil first).

Cook the chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and the exterior has a light char or golden color. If using reserved marinade to glaze, simmer it for 2–3 minutes to cook through and brush lightly in the last minute of cooking.

Transfer chicken to a cutting board and let rest 5 minutes, then slice into thin strips or bite-sized pieces.

In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tsp anchovy paste, 1 tsp minced garlic, 2 tbsp lemon juice, 1 tsp Dijon mustard and 1 tsp Worcestershire sauce until smooth.

Slowly whisk in 2 tbsp olive oil to emulsify. Stir in 1/4 cup finely grated Parmesan, then season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity with a little more lemon juice if desired. Chill until ready to use.

In a large bowl combine 6 cups torn romaine, 1 cup halved heirloom cherry tomatoes, 1/4 cup thinly sliced red onion and 1 cup croutons.

Add about 3/4 of the dressing (reserve some to taste) — start with 4 tablespoons and toss gently to coat. Add more dressing if needed; you want a light, even coating.

Scatter 1/2 cup freshly grated Parmesan over the dressed greens and toss gently once more.

Top the salad with the sliced peach & garlic chicken, distributing evenly. Garnish with remaining croutons if desired and a final sprinkle of Parmesan and freshly ground black pepper.

Serve immediately, with extra dressing on the side.