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Chicken Caesar Salad Recipe

Name: Grand Tavern - Farmingtons Chicken Caesar Salad Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 pieces boneless skinless chicken breasts; 2 tbs olive oil; 1 tbs lemon juice; 1 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper; 4 cups day-old baguette or Italian bread; 2 tbs olive oil; 1 clove garlic clove (minced); 0.5 tsp salt; 0.5 tsp dried oregano (optional); 0.5 cups mayonnaise; 0.25 cups plain Greek yogurt; 0.25 cups grated Parmesan cheese; 2 tbs grated Romano cheese; 1 tsp anchovy paste; 1 tsp Dijon mustard; 1 tbs fresh lemon juice; 0.5 tsp Worcestershire sauce; 1 clove garlic (minced); 0.5 tsp freshly ground black pepper; 2 tbs water (to thin); 8 cups Romaine lettuce (hearts), cleaned and chopped; 0.25 cups grated Parmesan cheese (for tossing); 0.25 tsp freshly cracked black pepper (to finish)

Inspired by Grand Tavern - Farmington

Time40m

Serves4

Grilled chicken, crispy romaine tossed in caesar dressing with parmesan and romano cheese and house made croutons

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Ingredients

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Chicken

2 pieces boneless skinless chicken breasts

2 tbs olive oil

1 tbs ReaLemon lemon juice

1 tsp Watkins garlic powder

1 tsp Celtic sea salt

1/2 tsp black pepper

Croutons

4 cups day-old baguette or Italian bread

2 tbs olive oil

1 clove garlic clove (minced)

1/2 tsp Celtic sea salt

1/2 tsp dried oregano (optional)

Dressing

1/2 cups Mayonnaise

1/4 cups plain Greek yogurt

1/4 cups Grated Parmesan cheese

2 tbs grated Romano cheese

1 tsp anchovy paste

1 tsp Dijon mustard

1 tbs fresh lemon juice

1/2 tsp Original Worcestershire Sauce

1 clove Garlic (minced)

1/2 tsp freshly ground black pepper

2 tbs water (to thin)

Salad

8 cups Romaine lettuce (hearts), cleaned and chopped

1/4 cups grated Parmesan cheese (for tossing)

1/4 tsp freshly cracked black pepper (to finish)

Method

Chicken

Marinate and Grill

Pound the chicken breasts to even thickness (about 1/2 inch) if needed. In a small bowl, whisk 2 tbs olive oil, 1 tbs lemon juice, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Rub mixture over both sides of the chicken and let sit 15 minutes at room temperature (or refrigerate up to 2 hours).

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Oil the grates or pan lightly. Grill chicken 4-6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and rest 5 minutes, then slice thinly against the grain. Keep warm.

Croutons

Prepare and Bake

Preheat the oven to 375°F (190°C). Cut the bread into 1/2-inch cubes to yield about 4 cups.

In a large bowl, whisk 2 tbs olive oil, minced garlic clove, 1/2 tsp salt and 1/2 tsp dried oregano (optional). Add bread cubes and toss until evenly coated.

Spread bread cubes in a single layer on a baking sheet. Bake 10-12 minutes, stirring once halfway through, until golden and crisp. Cool on a rack. Store at room temperature until ready to toss into salad.

Dressing

Make Caesar Dressing

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1/4 cup grated Parmesan, 2 tbs grated Romano, 1 tsp anchovy paste, 1 tsp Dijon mustard, 1 tbs lemon juice, 1/2 tsp Worcestershire sauce, 1 minced garlic clove and 1/2 tsp freshly ground black pepper until smooth.

Thin the dressing with up to 2 tbs water to reach desired consistency. Taste and adjust seasoning with salt (if needed) and extra lemon juice for brightness. Chill briefly if time allows.

Salad Assembly

Toss and Serve

In a large salad bowl, place 8 cups chopped romaine. Add about half of the dressing and 2 tbs of the grated Parmesan. Toss gently to coat, adding more dressing a little at a time until leaves are evenly coated but not soggy.

Add the sliced grilled chicken and 1 to 1 1/2 cups croutons on top. Sprinkle remaining 1/4 cup Parmesan and a crack of freshly ground black pepper. Serve immediately with extra dressing on the side.