Chicken Ceasar Recipe
Chopped romaine lettuce tossed in ceasar dressing, parmesan cheese and garlic croutons.
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Ingredients
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Salad
Caesar Dressing
Garlic Croutons
Method
Garlic Croutons
- 1
Preheat oven
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- 2
In a medium bowl, toss the bread cubes with 2 tablespoons olive oil, 1 minced garlic clove, 1/4 teaspoon kosher salt, and a pinch (about 1/8 tsp) of freshly ground black pepper until evenly coated.
- 3
Spread the coated bread cubes in a single layer on the prepared baking sheet and bake for 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool. Croutons will crisp further as they cool.
Caesar Dressing
- 4
In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 minced garlic clove, and 1/2 teaspoon anchovy paste (if using).
- 5
Whisk vigorously until smooth. Slowly whisk in 1 tablespoon olive oil to emulsify. Season with 1/4 teaspoon freshly ground black pepper and taste; add up to 1/2 teaspoon kosher salt if desired. If the dressing is too thick, thin with 1–2 teaspoons water or more lemon juice to reach desired consistency.
Salad Assembly
- 6
Prepare the romaine: wash and dry the lettuce thoroughly. Chop or tear into bite-sized pieces so you have about 6 cups packed.
- 7
If your chicken is not yet cooked: season 2 boneless skinless chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper, heat 1 tablespoon olive oil in a skillet over medium-high heat, and cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice or chop into pieces to equal 2 cups. (If using leftover or rotisserie chicken, skip this step.)
- 8
In a large mixing bowl, add the chopped romaine and 3 tablespoons freshly grated Parmesan. Add about 1/3 to 1/2 cup of the prepared Caesar dressing (start with less; you can add more to taste). Toss gently until leaves are evenly coated.
- 9
Add the sliced/chopped chicken and 1 cup of garlic croutons to the bowl and toss gently to combine. Taste and adjust seasoning with remaining dressing, additional Parmesan (up to 1 tablespoon), and a pinch of salt and pepper as needed.
- 10
Divide the salad among 4 plates or bowls. Sprinkle an additional 1/2 tablespoon Parmesan and a few croutons on each portion. Serve immediately.