Caesar Salad & Chicken Recipe

Prepare and pound

Pat chicken breasts dry with paper towels. If breasts are thick, place each between two pieces of plastic wrap and gently pound to an even thickness about 3/4 inch. This ensures even cooking.

Season

In a small bowl combine 2 tbsp olive oil, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp dried oregano, 0.75 tsp salt, and 0.5 tsp black pepper. Rub the mixture all over the chicken breasts, coating evenly.

Cook

Heat a large skillet over medium-high heat until hot. Add a drizzle of oil or nonstick spray. Place the chicken in the pan and cook undisturbed 5-6 minutes until golden brown. Flip and reduce heat to medium; cook another 4-6 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If using, add 1 tbsp butter during the last minute and spoon melted butter over the chicken.

Rest and slice

Transfer chicken to a cutting board and let rest 5 minutes. Slice the chicken thinly on a bias before serving.

Mash anchovies and garlic

Place 2 anchovy fillets and 1 minced garlic clove on a cutting board or in a small bowl and mash to a paste with the back of a knife or a fork.

Whisk base

In a medium bowl combine 0.5 cup mayonnaise, 2 tbsp Greek yogurt (if using), 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and the mashed anchovy-garlic paste. Whisk until smooth.

Season and emulsify

Add 2 tbsp fresh lemon juice, 0.5 tsp salt, and 0.25 tsp freshly ground black pepper. While whisking vigorously, slowly drizzle in 3 tbsp olive oil to emulsify the dressing into a creamy consistency. Taste and adjust seasoning—add more lemon or salt if needed.

Prepare lettuce

Wash and thoroughly dry Romaine lettuce leaves. Tear or chop into bite-sized pieces and place in a large salad bowl.

Dress the salad

Add 1 tbsp lemon juice to the dressing or to the lettuce if you want extra brightness. Pour about half the dressing over the lettuce and toss gently to coat. Add additional dressing to taste—you will likely use between 3-4 tbsp total depending on preference.

Add cheese and croutons

Sprinkle 3 tbsp freshly grated Parmesan over the dressed lettuce and add 1.5 cups croutons. Toss lightly to combine so croutons and cheese are evenly distributed.

Top with chicken and finish

Arrange sliced chicken over the top of the salad. Grind a generous amount of black pepper (about 1/2 tsp) over everything and, if desired, shave extra Parmesan. Serve immediately so croutons remain crisp.