Chicken Caesar Salad Recipe
Romaine lettuce topped with salmon, Asiago cheese and croutons.
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Ingredients
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Salad Base
Dressing
Method
Salad Preparation
- 1
Prepare the Romaine Lettuce
Wash the romaine lettuce thoroughly under cold water. Pat dry with a clean kitchen towel or use a salad spinner to remove excess moisture. Chop the lettuce into bite-sized pieces and place it in a large salad bowl.
- 2
Cook the Salmon
Preheat the oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper. Season with salt and pepper. Bake for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork. Remove from the oven and let cool slightly, then flake the salmon into large pieces.
- 3
Prepare the Asiago Cheese
Grate the Asiago cheese using a box grater or a food processor. Set aside for topping.
- 4
Add Croutons
Add croutons to the chopped romaine lettuce in the salad bowl.
Dressing Preparation
- 5
Make the Dressing
In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, minced garlic (from the garlic clove), salt, and black pepper until well combined.
- 6
Combine the Salad
Pour the dressing over the chopped romaine lettuce, croutons, and flaked salmon. Toss gently to combine all ingredients evenly.
- 7
Serve
Sprinkle the grated Asiago cheese over the top of the salad. Serve immediately and enjoy your Chicken Caesar Salad!