Chicken Caesar Salad Recipe
Make Chicken Caesar Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Chicken (if cooking fresh)
Caesar Dressing
Method
Chicken (if cooking fresh)
Prep chicken
Pat the chicken breasts dry with paper towels. Season both sides with kosher salt (1 tsp), black pepper (1/2 tsp), and garlic powder (1/2 tsp).
Cook chicken
Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook 5-6 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Reduce heat if the exterior browns too quickly.
Rest and slice
Transfer chicken to a cutting board and let rest 5 minutes. Slice or shred into bite-size pieces. Measure out 2 cups cooked chicken for the salad; reserve any extra for another use.
Caesar Dressing
Combine base ingredients
In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and 2 tbs fresh lemon juice until smooth.
Add flavorings
Stir in 2 minced anchovy fillets (or 1 tsp anchovy paste), 1 minced garlic clove, 2 tbs extra-virgin olive oil, 1/4 tsp freshly ground black pepper, and 1/4 tsp kosher salt. Taste and adjust seasoning: add more lemon for brightness, salt for saltiness, or a touch more anchovy for umami.
Rest dressing
Let the dressing sit at room temperature for 10 minutes to allow flavors to meld, or refrigerate up to 24 hours. If refrigerated, whisk again before using and thin with a teaspoon of water or lemon juice if too thick.
Salad Assembly
Prepare lettuce
Wash and dry 6 cups romaine lettuce thoroughly (use a salad spinner if available). Tear or chop into bite-sized pieces and place in a large mixing bowl.
Dress the salad
Add about 3/4 of the dressing to the lettuce (start with ~3 tbs, then add more to taste) and toss gently but thoroughly to coat leaves evenly. You want the leaves lightly but uniformly dressed.
Add chicken, cheese, and croutons
Toss in 2 cups sliced cooked chicken, 1 cup freshly grated Parmesan, and 1.5 cups croutons. Gently combine so the ingredients are evenly distributed.