Chicken Caesar Salad Recipe

Name: Station Pizza Parlours Chicken Caesar Salad Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces boneless skinless chicken breasts; 1.5 tbs olive oil; 1 tbs fresh lemon juice; 1 clove garlic; 0.75 tsp Kosher salt; 0.5 tsp black pepper; 2 cups Romaine lettuce (large hearts), washed, dried and torn; 2 slices whole grain or sourdough bread (for croutons); 1 tbs olive oil (for croutons); 0.25 tsp salt (for croutons); 0.5 cup freshly grated Parmesan; 0.5 cup Mayonnaise; 2 tbs Greek yogurt (plain); 2 fillets anchovy fillets (packed in oil), minced; 1 clove garlic, minced; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 1 tbs fresh lemon juice; 2 tbs extra-virgin olive oil; 0.25 tsp freshly ground black pepper; 0.25 tsp salt

Inspired by Station Pizza Parlour

Time40m

Serves2

Make 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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Grilled Chicken

2 pieces boneless skinless chicken breasts

1 1/2 tbs olive oil

1 tbs fresh lemon juice

1 clove Garlic

3/4 tsp Kosher salt

1/2 tsp black pepper

Romaine and Salad Components

2 cups Romaine lettuce (large hearts), washed, dried and torn

2 slices whole grain or sourdough bread (for croutons)

1 tbs olive oil (for croutons)

1/4 tsp salt (for croutons)

1/2 cup freshly grated Parmesan

Caesar Dressing

1/2 cup Mayonnaise

2 tbs Greek yogurt (plain)

2 fillets anchovy fillets (packed in oil), minced

1 clove Garlic, minced

1 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

1 tbs fresh lemon juice

2 tbs extra-virgin olive oil

1/4 tsp freshly ground black pepper

1/4 tsp Celtic sea salt

Method

Grilled Chicken

Prepare and marinate

Pound the chicken breasts to an even thickness (about 3/4 inch) if needed. In a shallow dish combine 1.5 tbs olive oil, 1 tbs lemon juice, 1 minced garlic clove, 3/4 tsp salt and 1/2 tsp black pepper. Add the breasts and turn to coat. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours.

Preheat a grill or grill pan over medium-high heat until hot. Brush or spray the grill with oil. Grill the chicken 4–6 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.

Romaine and Salad Components

Prepare lettuce: wash, spin or pat dry, then tear the romaine into bite-size pieces and place in a large salad bowl. Use 2 cups packed (adjust more for larger servings).

Make croutons

Preheat oven to 375°F (190°C). Cut bread into 1/2-inch cubes. Toss cubes with 1 tbs olive oil and 1/4 tsp salt until evenly coated. Spread in a single layer on a baking sheet and bake 8–12 minutes, tossing once, until golden and crisp. Cool slightly.

Grate 1/2 cup fresh Parmesan and reserve about 2 tbs for finishing.

Caesar Dressing

In a medium bowl whisk together 1/2 cup mayonnaise, 2 tbs Greek yogurt, minced anchovy fillets, 1 minced garlic clove, 1 tsp Dijon mustard, 1/2 tsp Worcestershire, and 1 tbs lemon juice until smooth.

Slowly whisk in 2 tbs extra-virgin olive oil until incorporated. Season with 1/4 tsp black pepper and 1/4 tsp salt. Taste and adjust acidity or salt as needed (add up to 1/2 tbs lemon juice or a pinch more salt).

Assemble Salad

Add the sliced grilled chicken and cooled croutons to the bowl with the romaine.

Spoon about 3–4 tbs of the Caesar dressing over the salad (reserve extra to serve on the side). Toss gently to coat the lettuce and chicken evenly. Add most of the grated Parmesan and toss again, reserving a little for garnish.

Divide between plates or serve family-style. Finish with the reserved Parmesan, a grind of fresh black pepper and extra croutons if desired.