Garlic & Herb Chicken Caesar Salad Recipe
Make Garlic & Herb Chicken Caesar Salad Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Garlic & Herb Chicken
Caesar Dressing
Salad & Croutons
Method
Garlic & Herb Chicken
- 1
Prepare and marinate
Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even 1/2-inch thickness for even cooking. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 3 tsp minced garlic, 2 tbs chopped parsley, 1 tsp thyme, 1 tsp dried oregano, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Add the chicken, coat thoroughly, cover and refrigerate for at least 20 minutes and up to 2 hours.
- 2
Cook the chicken
Heat 1 tbs olive oil in a large skillet over medium-high heat until shimmering. Remove chicken from marinade, letting excess drip off. Cook chicken 4-6 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). If chicken browns too quickly, reduce heat to medium. Transfer cooked chicken to a cutting board and rest 5 minutes to retain juices.
- 3
Slice
After resting, slice chicken into 1/4-inch thick strips or bite-sized slices. Keep warm until assembling the salad.
Caesar Dressing
- 4
In a medium bowl whisk together 1 cup mayonnaise, 1 tbs plain Greek yogurt, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp minced garlic, 1 tbs grated Parmesan and 1 tsp anchovy paste (if using). Season with 1 tsp freshly ground black pepper and salt to taste. Add up to 2 tbs water, 1 tablespoon at a time, to reach a smooth, pourable consistency. Taste and adjust lemon, salt or anchovy for desired brightness and umami. Refrigerate until ready to use.
Salad & Assembly
- 5
Prepare lettuce and croutons: Make sure romaine is well drained and torn into roughly 1- to 2-inch pieces. Place 2 cups torn romaine into a large salad bowl or divide between plates. Add about 1 cup croutons and 1 tbs shaved Parmesan over the lettuce.
- 6
Dress the salad: Add about 3-4 tbs of the prepared Caesar dressing to the bowl (or 1.5-2 tbs per serving if plating individually). Toss gently to evenly coat the leaves. Taste and add more dressing if desired.
- 7
Top with chicken: Arrange sliced garlic & herb chicken on top of the dressed lettuce. Sprinkle additional shaved Parmesan and a few extra croutons if desired.
- 8
Serve: Garnish with lemon wedges at the side for optional squeezing. Serve immediately while chicken is still warm.