The Chef

Restaurants

Meals

Drinks

Restaurants›Sj's Restaurant›Roasted Chicken Caesar Salad Recipe

Roasted Chicken Caesar Salad Recipe

Name: Sj's Restaurants Roasted Chicken Caesar Salad Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups Romaine lettuce (hearts), washed and dried; 2 cups Roasted chicken, shredded or sliced (see Roasted Chicken section); 1 cup Shaved Parmesan; 4 pieces Fresh lemon wedges (for serving); 1 tsp Freshly ground black pepper; 1 cups Mayonnaise (preferably full-fat); 0.25 cups Plain Greek yogurt (or extra mayo if preferred); 2 tsp Anchovy paste; 2 cloves Garlic cloves, minced; 1 tbs Dijon mustard; 1 tbs Worcestershire sauce; 3 tbs Fresh lemon juice; 3 tbs Extra-virgin olive oil; 0.5 cups Grated Parmesan (for dressing); 0.5 tsp Salt; 0.25 tsp Freshly ground black pepper; 3 cups Dinner rolls (day-old or fresh), cut into 3/4-inch cubes; 2 tbs Extra-virgin olive oil; 0.5 tsp Garlic powder; 0.25 tsp Salt; 0.5 tsp Dried oregano or Italian seasoning (optional); 2 pieces Boneless skinless chicken breasts or thighs; 1 tbs Olive oil; 0.75 tsp Salt; 0.5 tsp Freshly ground black pepper; 0.5 tsp Garlic powder; 0.5 tsp Dried thyme or rosemary (optional)

Inspired by Sj's Restaurant

Time50m

Serves4

Romaine, House Caesar, Dinner Roll Croutons, Shaved Parm, Roasted Chicken

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad & Assembly

6 cups Romaine lettuce (hearts), washed and dried

2 cups Roasted chicken, shredded or sliced (see Roasted Chicken section)

1 cup Shaved Parmesan

4 pieces Fresh lemon wedges (for serving)

1 tsp Freshly ground black pepper

House Caesar Dressing

1 cups Mayonnaise (preferably full-fat)

1/4 cups Plain Greek yogurt (or extra mayo if preferred)

2 tsp Anchovy paste

2 cloves Garlic cloves, minced

1 tbs Dijon mustard

1 tbs Original Worcestershire Sauce

3 tbs Fresh lemon juice

3 tbs Extra-virgin olive oil

1/2 cups Grated Parmesan (for dressing)

1/2 tsp Celtic sea salt

1/4 tsp Freshly ground black pepper

Dinner Roll Croutons

3 cups Dinner rolls (day-old or fresh), cut into 3/4-inch cubes

2 tbs Extra-virgin olive oil

1/2 tsp Watkins garlic powder

1/4 tsp Celtic sea salt

1/2 tsp Dried oregano or Italian seasoning (optional)

Roasted Chicken (if making from scratch)

2 pieces Boneless skinless chicken breasts or thighs

1 tbs olive oil

3/4 tsp Celtic sea salt

1/2 tsp Freshly ground black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Dried thyme or rosemary (optional)

Method

Roasted Chicken (if making from scratch)

Preheat and season

Preheat oven to 425°F (220°C). Pat chicken dry with paper towels. In a small bowl, combine 1 tbsp olive oil, 0.75 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder and 0.5 tsp dried thyme or rosemary. Rub the mixture evenly over both sides of the chicken.

Roast

Place chicken on a parchment-lined baking sheet or in a shallow roasting pan. Roast in the preheated oven for 16–22 minutes (breasts) or 20–25 minutes (thighs), until internal temperature reaches 165°F (74°C). Cooking time depends on thickness.

Rest and slice

Remove chicken from oven and let rest for 5–10 minutes, then slice or shred into bite-sized pieces. Keep warm or chill slightly for salad assembly.

Dinner Roll Croutons

Preheat oven to 375°F (190°C). Toss 3 cups cubed dinner roll pieces with 2 tbsp olive oil, 0.5 tsp garlic powder, 0.25 tsp salt and 0.5 tsp dried oregano (if using) until evenly coated.

Spread cubes in a single layer on a baking sheet. Bake 10–14 minutes, tossing once halfway, until golden and crisp. Remove from oven and cool on the pan; they will continue to crisp as they cool.

House Caesar Dressing

In a medium bowl or blender, combine 1 cup mayonnaise, 0.25 cup plain Greek yogurt, 2 tsp anchovy paste, 2 minced garlic cloves, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce and 3 tbsp fresh lemon juice. Whisk or blend until smooth.

Slowly whisk in 3 tbsp extra-virgin olive oil until the dressing emulsifies and thickens slightly. Stir in 0.5 cup grated Parmesan, 0.5 tsp salt and 0.25 tsp freshly ground black pepper. Taste and adjust lemon, salt or anchovy to preference. Refrigerate at least 15 minutes to let flavors meld.

Salad & Assembly

If not already washed and dried, core and chop romaine into roughly 1–1.5 inch pieces, then dry thoroughly using a salad spinner or clean towels. Place 6 cups romaine in a large mixing bowl.

Add 2 cups roasted chicken (warm or room temperature) to the bowl with the romaine.

Pour 1/2 to 3/4 cup House Caesar Dressing over the salad (start with 1/2 cup and add more to taste). Gently toss to coat leaves and chicken evenly.

Top the salad with the cooled dinner roll croutons (3 cups) and 1 cup shaved Parmesan. Season with 1 tsp freshly ground black pepper and additional salt if needed.

Divide among 4 plates (or serve family-style). Garnish each portion with a lemon wedge for optional squeezing just before eating.