Caesar Chicken Breast Salad Recipe
Tender rotisserie chicken breast, sliced and served over crisp romaine lettuce.
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Ingredients
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Salad
Caesar Dressing
Garnish / Optional
Method
Salad
- 1
Prepare lettuce
Trim and discard any wilted outer leaves from the Romaine. Chop or tear the hearts into bite-sized pieces. Rinse thoroughly in cold water, spin or pat dry until no excess water remains, and place in a large salad bowl.
- 2
Slice chicken
Remove skin from the rotisserie chicken breasts (if present). Using a sharp knife, slice each breast into even 1/4-inch thick slices. If breasts are large, cut slices in half to make them easier to eat. Arrange sliced chicken on top of the chopped Romaine in the bowl or reserve for plating.
- 3
Add other salad ingredients
Add halved cherry tomatoes (if using), 3/4 cup of the grated or shaved Parmesan, and 1 cup of croutons to the bowl with the lettuce. Toss lightly to combine when ready to dress.
Caesar Dressing
- 4
Combine base ingredients
In a medium bowl or a jar with a lid, add 1 cup mayonnaise, 1 tablespoon Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste, and the minced garlic clove.
- 5
- 6
Season and adjust
Stir in 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add up to 1 tablespoon more lemon juice for brightness, a pinch more salt if it tastes flat, or a little sugar (1/4 teaspoon) if the dressing is too sharp. If the dressing is too thick, thin with 1 teaspoon to 1 tablespoon of water until it reaches the desired consistency.
Assemble & Serve
- 7
Dress the salad: Pour about 3/4 to 1 cup of the prepared Caesar dressing over the salad (start with less; you can always add more). Using salad tongs, toss gently but thoroughly so the Romaine is evenly coated. Add additional dressing to taste.
- 8
Plate and finish: Transfer dressed salad to individual plates or a serving platter. Top with the sliced rotisserie chicken, scattering the remaining 1/4 cup Parmesan and a few extra croutons on top. Grind additional black pepper over the salad and place lemon wedges on the side for optional squeezing.
- 9
Serve immediately: Caesar salad is best served right away so the lettuce remains crisp and the croutons retain crunch.