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Chicken Caesar Salad Recipe

Name: The Sinks Chicken Caesar Salad Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups hearts of romaine, chopped; 2 pieces grilled chicken breast, sliced; 1 cups Parmesan cheese, freshly grated; 0 to taste freshly ground black pepper; 4 pieces lemon wedges (optional); 1 cups mayonnaise; 4 pieces anchovy fillets, packed in oil; 2 cloves garlic, minced; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 2 tbs fresh lemon juice; 3 tbs extra-virgin olive oil; 2 tbs freshly grated Parmesan; 0 to taste salt; 4 cups day-old French or Italian bread, cut into 1/2-inch cubes; 3 tbs extra-virgin olive oil; 1 tsp garlic powder; 1 tsp dried Italian herb blend (oregano, basil, thyme); 0.5 tsp salt; 0.25 tsp black pepper; 2 pieces boneless skinless chicken breasts; 2 tbs olive oil; 1 cloves garlic, minced; 1 tbs lemon juice; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by The Sink

Time45m

Serves4

Hearts of romaine, parmesian cheese & classic caesar dressing with herbed croutons and grilled chicken.

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Ingredients

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Salad

6 cups hearts of romaine, chopped

2 pieces grilled chicken breast, sliced

1 cups Parmesan cheese, freshly grated

0 to taste freshly ground black pepper

4 pieces lemon wedges (optional)

Classic Caesar Dressing

1 cups Mayonnaise

4 pieces anchovy fillets, packed in oil

2 cloves Garlic, minced

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

2 tbs fresh lemon juice

3 tbs extra-virgin olive oil

2 tbs freshly grated Parmesan

0 to taste Celtic sea salt

Herbed Croutons

4 cups day-old French or Italian bread, cut into 1/2-inch cubes

3 tbs extra-virgin olive oil

1 tsp Watkins garlic powder

1 tsp dried Italian herb blend (oregano, basil, thyme)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Chicken Marinade (for grilling)

2 pieces boneless skinless chicken breasts

2 tbs olive oil

1 cloves Garlic, minced

1 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Chicken Marinade & Grill

Marinate chicken

Combine 2 tablespoons olive oil, 1 minced garlic clove, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Add the 2 chicken breasts and turn to coat. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours. If refrigerated, bring to room temperature 20 minutes before grilling.

Grill

Preheat grill or grill pan to medium-high (about 400°F/200°C). Grill chicken 5–7 minutes per side (depending on thickness) 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.

Herbed Croutons

Preheat oven to 375°F (190°C). On a baking sheet, toss 4 cups bread cubes with 3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried Italian herb blend, 1/2 teaspoon salt and 1/4 teaspoon black pepper until evenly coated. Spread in a single layer and bake 10–12 minutes, stirring once halfway, until golden and crisp. Cool slightly.

Classic Caesar Dressing

In a medium bowl, mash 4 anchovy fillets and 2 minced garlic cloves with the back of a spoon or a fork to form a paste. Whisk in 1 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice and 3 tablespoons extra-virgin olive oil until smooth and emulsified. Stir in 2 tablespoons freshly grated Parmesan. Taste and adjust salt and lemon; add salt to taste (start with a pinch). If dressing is too thick, thin with 1–2 teaspoons water.

Assemble Salad

In a large bowl, add 6 cups chopped romaine. Pour 3/4 of the dressing over the lettuce (reserve some for guests) and toss gently until leaves are evenly coated. Add sliced grilled chicken and toss briefly to combine.

Scatter herbed croutons over the top and sprinkle 1 cup freshly grated Parmesan. Finish with freshly ground black pepper to taste and serve with lemon wedges on the side. Offer remaining dressing at the table.