Cajun Chicken Caesar Salad Recipe
Make Cajun Chicken Caesar Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cajun Chicken
Caesar Dressing
Salad & Assembly
Method
Cajun Chicken
Prepare the chicken
Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly them or pound to an even 1/2-inch thickness for even cooking.
Make the marinade
In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 tsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1 tsp black pepper. Whisk until combined.
Marinate
Coat the chicken breasts with the marinade, rubbing it into both sides. Cover and refrigerate for at least 20 minutes, up to 2 hours. If short on time, proceed after 10–15 minutes at room temperature.
Cook the chicken
Heat 1 tbs olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook 4–6 minutes per side (depending on thickness) until a deep golden crust forms and internal temperature reaches 165°F (74°C). Reduce heat slightly if edges brown too fast. Remove chicken to a cutting board and let rest 5 minutes before slicing thinly on the diagonal.
Caesar Dressing
Combine ingredients
In a medium bowl whisk together 1 cup mayonnaise, 1 tbs Greek yogurt, 2 tbs fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tsp anchovy paste, and 2 minced garlic cloves until smooth.
Finish dressing
Whisk in 1 tbs freshly grated Parmesan, 1/2 tsp black pepper, and 1/4 tsp salt. Add up to 2 tbs water, 1 tbs at a time, to reach desired pourable consistency. Taste and adjust seasoning with more lemon, salt or pepper as needed.
Salad & Assembly
Assemble lettuce
Place 8 cups chopped romaine into a large bowl. Add 1 cup croutons and toss gently to combine.
Dress the salad
Pour about half to two-thirds of the Caesar dressing over the lettuce and croutons (reserve some for guests who prefer less). Toss thoroughly until leaves are evenly coated. Add more dressing if desired.
Top with chicken and cheese
Arrange the sliced Cajun chicken over the dressed lettuce. Sprinkle 1/4 cup freshly grated Parmesan over the top.
Serve
Divide the salad among 2–4 plates (see servings). Offer lemon wedges on the side. Serve immediately so croutons remain crisp.