Chicken Caesar Salad Recipe
Crispy Bacon / Lettuce Tom / Pesto Aioli / Served on Toast (Add Avocado 2)
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Ingredients
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Salad & Assembly
Pesto Aioli
Croutons (optional but recommended)
Method
Pesto Aioli
Make the aioli
In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons basil pesto, 1 teaspoon minced garlic, 1 tablespoon fresh lemon juice and 1 teaspoon olive oil. Whisk until smooth. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust lemon, salt or pesto to preference. Refrigerate until ready to use.
Croutons (optional)
Toast croutons
Preheat a skillet over medium heat. Toss 1 cup bread cubes with 1 teaspoon olive oil, 1/4 teaspoon garlic powder and a pinch (1/8 tsp) salt. Add to the hot skillet in a single layer and toast, stirring frequently, until golden and crisp, about 4–6 minutes. Remove from heat and cool slightly.
Salad & Assembly
Prepare greens and tomatoes
Wash and dry 6 cups romaine lettuce thoroughly; chop or tear into bite-sized pieces. Slice or dice 1 medium tomato. Place lettuce and tomato in a large salad bowl.
Prepare and toast bread
Brush both sides of 2 slices of sourdough with 1 teaspoon olive oil. Heat a skillet or grill pan over medium-high heat. Toast the bread 1–2 minutes per side until golden and crisp. Remove and set on a cutting board; when cool, cut each slice into halves or large fingers to serve beneath the salad.
Warm or reheat chicken and bacon (if needed)
If chicken is cold, warm 10 oz sliced chicken in a skillet over medium heat for 2–3 minutes, or microwave briefly until just warm. If bacon is not yet cooked, cook 4 slices in a skillet over medium heat until crisp (about 6–8 minutes), drain on paper towels and chop coarsely.
Assemble salad
Add warmed sliced chicken and chopped crispy bacon to the bowl with lettuce and tomato. Add 1 cup toasted bread cubes (croutons) if using. Drizzle about 3 tablespoons of the pesto aioli over the salad, then gently toss to coat. Taste and add additional aioli as desired (up to ~4–5 tablespoons total).
Finish and serve
Place a slice of the warm toasted bread on each plate. Spoon the tossed chicken Caesar mixture over the toast or serve the toast alongside as preferred. Sprinkle 1 ounce freshly grated Parmesan over the salad, season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper distributed across the salad, and garnish with lemon wedges. If adding avocado (+$2), slice 1 avocado and fan or dice it on top before serving.