Hot Top Salad Recipe
Caesar salad topped with sautéed chicken, green and red peppers, red onions, mushrooms, zucchini and tomatoes. Served with a sweet and tangy sauce.(Where available)
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Ingredients
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Salad Base
Sautéed Chicken & Vegetables
Sweet & Tangy Sauce
Method
Salad Base
- 1
Prepare the lettuce
Wash and spin-dry the romaine lettuce. Chop into bite-sized pieces and transfer to a large mixing bowl. Chill while preparing other components if desired.
- 2
Add grated Parmesan cheese and croutons to the bowl but hold dressing off until plated (or toss gently with dressing at service).
Sautéed Chicken & Vegetables
- 3
- 4
Heat pan
Place a large skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil and let it heat until shimmering (about 1 minute).
- 5
Cook chicken in batches
Add half the chicken strips in a single layer to the hot pan. Sear without moving for 2 minutes to develop color, then stir and cook until cooked through, about 3–4 more minutes (internal temp 165°F / 74°C). Transfer to a plate and repeat with remaining 1 tablespoon olive oil and remaining chicken. Return all cooked chicken to the plate.
- 6
Sauté vegetables
Reduce heat to medium. In the same skillet, add the remaining 1 tablespoon olive oil (or use butter), then add the red and green peppers and red onion. Sauté 2–3 minutes until slightly softened. Add mushrooms and zucchini and continue to cook 3–4 minutes until mushrooms release moisture and zucchini is tender-crisp. Add minced garlic, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper and dried oregano; cook 30–45 seconds until fragrant.
- 7
Finish with chicken and tomatoes
Return cooked chicken to the pan, add halved cherry tomatoes, and toss to combine for 1–2 minutes just to warm the tomatoes. If desired, stir in 1 tablespoon butter for a glossy finish. Taste and adjust seasoning.
- 8
Remove pan from heat. The chicken and vegetables should be hot and slightly sauced from their juices — this is your hot topping for the salad.
Sweet & Tangy Sauce
- 9
Make the sauce
In a small bowl, whisk together mayonnaise, Greek yogurt, honey, Dijon mustard, apple cider vinegar, lemon juice and soy sauce until smooth. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust sweetness or acidity as desired (add more honey or vinegar by 1/4 teaspoon increments).
- 10
If serving where available, warm sauce gently (optional): place the sauce in a small heatproof bowl and set over a pan of hot water for 1–2 minutes to take the chill off. Do not overheat — sauce should remain creamy.
Assembly & Service
- 11
Assemble the salad
Portion the chopped romaine, Parmesan and croutons into 4 plates or bowls (about 2 cups lettuce per serving). Drizzle each with about 3 tablespoons (roughly 1.5 oz) Caesar dressing, tossing gently to coat, or leave dressing on the side if preferred.
- 12
Top with hot mixture
Divide the hot chicken and vegetable mixture evenly over the dressed romaine, distributing vegetables and tomatoes so they sit on top of the salad. The heat from the topping should slightly wilt the lettuce for the "hot top" effect.
- 13
Finish with sweet & tangy sauce
Drizzle about 1 tablespoon of the sweet & tangy sauce over each portion of the hot topping (or serve sauce on the side). Garnish with extra grated Parmesan and freshly cracked black pepper if desired.
- 14
Serve immediately while the chicken and vegetables are still hot.
