Name: Fox & Hound - Overland Park, KS Chicken Caesar Salad Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 6 cups Romaine lettuce; 2 cups Cooked chicken breast (sliced or shredded); 1 cups Parmesan cheese (freshly grated); 1.5 cups Croutons (store-bought or homemade); 4 to taste Fresh lemon wedges (for serving); 0.5 cups Mayonnaise; 0.25 cups Plain Greek yogurt; 4 pieces Anchovy fillets (packed in oil), minced; 2 pieces Garlic cloves, minced; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 2 tbs Fresh lemon juice; 2 tbs Extra-virgin olive oil; 2 tbs Grated Parmesan (for dressing); 0.5 tsp Salt; 0.5 tsp Black pepper; 1 tsp Capers; 2 pieces Extra anchovy fillet (for serving)

Method

Salad

Prepare lettuce

Wash romaine leaves thoroughly, spin or pat dry, then chop or tear into roughly 1–2 inch pieces. Place in a large salad bowl and refrigerate while you prepare the rest to keep crisp.

Prepare chicken

If using raw chicken: season 2 boneless skinless chicken breasts lightly with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into strips. If using leftover or rotisserie chicken, shred or slice to equal about 2 cups.

Assemble salad

Add the sliced/shredded chicken to the chilled romaine in the large bowl. Toss in 1.5 cups croutons and 1 cup freshly grated Parmesan (reserve a tablespoon for garnish).

Finish and serve

Pour the desired amount of dressing over the salad (start with about 3/4 cup for 4 servings) and toss gently until evenly coated. Adjust seasoning with salt and pepper to taste. Plate the salad, sprinkle additional Parmesan and optional capers or extra anchovy fillet on top, and serve with lemon wedges.

Dressing

In a medium bowl, mash the minced anchovy fillets and minced garlic together with the back of a spoon or the side of a knife to form a paste. This mellows the anchovy and disperses flavor evenly.

Add 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt to the anchovy-garlic paste. Whisk until smooth.

Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, and 2 tablespoons grated Parmesan until emulsified. Taste and season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper, adjusting lemon, salt, or pepper as desired.

If the dressing is too thick, thin with 1–2 teaspoons of water or more lemon juice until it reaches a creamy, pourable consistency. Refrigerate the dressing for 10–15 minutes to let flavors meld if time allows; whisk again before using.

Croutons (if making homemade)

Preheat oven to 375°F (190°C). Cut 4 cups of day-old bread into 1/2-inch cubes. Toss bread cubes with 2 tablespoons olive oil, 1/4 teaspoon salt, and a pinch of black pepper until coated. Spread in a single layer on a baking sheet and bake 10–12 minutes, stirring once, until golden and crisp. Cool before adding to salad.