Restaurants›Lava Lounge›Chicken Caesar Salad Recipe

Chicken Caesar Salad Recipe

Inspired by Lava Lounge
Time25m
Serves4

Make Chicken Caesar Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

Caesar dressing

Optional chicken seasoning (if cooking chicken fresh)

Method

Salad

1

Prepare lettuce

Wash and thoroughly dry the romaine lettuce. Chop or tear into bite-size pieces and place in a large salad bowl.

2

Add chicken and cheese

Add the sliced or shredded cooked chicken to the bowl with the lettuce. Reserve about 2 tablespoons of grated Parmesan for garnish; add the remaining Parmesan to the salad.

3

Add croutons just before serving to keep them crunchy. If serving immediately, add croutons now and toss with dressing (next steps). Serve with lemon wedges on the side.

Caesar dressing

4

Make dressing

In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and anchovy paste until smooth.

5

Slowly whisk in the extra-virgin olive oil until the dressing is emulsified and creamy. Season with salt and freshly ground black pepper; taste and adjust lemon, salt, or anchovy to your preference.

6

If the dressing is too thick, whisk in 1–2 tablespoons of water to reach desired pourable consistency.

If cooking chicken fresh

7

Season chicken

Pat 2 medium boneless skinless chicken breasts dry. Rub with 1 tablespoon olive oil and season both sides with garlic powder, onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

8

Cook chicken

Heat a skillet over medium-high heat. Add a small drizzle of oil or spray. When hot, add the chicken and cook 5–7 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Remove to a plate and let rest 5 minutes, then slice or shred.

9

Use the cooked chicken immediately in the salad or refrigerate for up to 3 days.

Assemble & serve

10

Toss salad

Pour about half of the dressing over the lettuce, chicken, and Parmesan in the large bowl. Toss gently to coat; add more dressing as needed to taste (reserve some for guests who prefer less).

11

Taste and adjust seasoning with additional salt, pepper, or lemon juice. Sprinkle reserved Parmesan and croutons on top.

12

Divide the salad among 4 plates or bowls. Serve immediately with lemon wedges on the side for squeezing over each portion.