Chicken Caesar Salad
Chicken Caesar Salad
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, patted dry
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Caesar Dressing
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste, or 2 anchovy fillets, minced
- 1 clove garlic, minced
- 1/2 cup extra virgin olive oil
- 1/4 cup Parmesan cheese, finely grated
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Croutons
- 1/2 day-old baguette, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Salad Assembly
- 2 heads romaine lettuce, washed, dried, and chopped into bite-sized pieces
- 1/2 cup Parmesan cheese, shaved or grated, for garnish
Instructions
- 1
Preheat oven to 375°F (190°C). Prepare the chicken by patting it dry with paper towels. Season both sides with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.
⏱️ 5 min•🌡️ 375
- 2
Heat a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove from skillet, let rest for 5 minutes, then slice against the grain into 1/2-inch thick strips.
⏱️ 15 min
- 3
While the chicken cooks, prepare the croutons. In a medium bowl, toss the cubed baguette with 2 tablespoons of olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated. Spread the bread cubes in a single layer on a baking sheet.
⏱️ 5 min
- 4
Bake the croutons for 10-12 minutes, or until golden brown and crispy, tossing halfway through. Set aside to cool.
⏱️ 12 min•🌡️ 375
- 5
To make the Caesar dressing, combine the egg yolk, Dijon mustard, fresh lemon juice, Worcestershire sauce, anchovy paste, and minced garlic in a medium bowl. Whisk vigorously to combine.
⏱️ 3 min
- 6
Slowly drizzle in the 1/2 cup of extra virgin olive oil while continuously whisking until the dressing is emulsified and creamy. Stir in the 1/4 cup finely grated Parmesan cheese, then season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.
⏱️ 5 min
- 7
In a large salad bowl, combine the chopped romaine lettuce and the sliced cooked chicken. Add about half of the prepared Caesar dressing and toss gently to coat the lettuce and chicken evenly.
⏱️ 3 min
- 8
Divide the salad among 4 plates. Top each serving with the crispy croutons and the remaining 1/2 cup shaved or grated Parmesan cheese. Drizzle with additional dressing if desired before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Caesar Salad
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, patted dry
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Caesar Dressing
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste, or 2 anchovy fillets, minced
- 1 clove garlic, minced
- 1/2 cup extra virgin olive oil
- 1/4 cup Parmesan cheese, finely grated
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Croutons
- 1/2 day-old baguette, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Salad Assembly
- 2 heads romaine lettuce, washed, dried, and chopped into bite-sized pieces
- 1/2 cup Parmesan cheese, shaved or grated, for garnish
Instructions
- 1
Preheat oven to 375°F (190°C). Prepare the chicken by patting it dry with paper towels. Season both sides with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.
⏱️ 5 min•🌡️ 375 - 2
Heat a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove from skillet, let rest for 5 minutes, then slice against the grain into 1/2-inch thick strips.
⏱️ 15 min - 3
While the chicken cooks, prepare the croutons. In a medium bowl, toss the cubed baguette with 2 tablespoons of olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated. Spread the bread cubes in a single layer on a baking sheet.
⏱️ 5 min - 4
Bake the croutons for 10-12 minutes, or until golden brown and crispy, tossing halfway through. Set aside to cool.
⏱️ 12 min•🌡️ 375 - 5
To make the Caesar dressing, combine the egg yolk, Dijon mustard, fresh lemon juice, Worcestershire sauce, anchovy paste, and minced garlic in a medium bowl. Whisk vigorously to combine.
⏱️ 3 min - 6
Slowly drizzle in the 1/2 cup of extra virgin olive oil while continuously whisking until the dressing is emulsified and creamy. Stir in the 1/4 cup finely grated Parmesan cheese, then season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.
⏱️ 5 min - 7
In a large salad bowl, combine the chopped romaine lettuce and the sliced cooked chicken. Add about half of the prepared Caesar dressing and toss gently to coat the lettuce and chicken evenly.
⏱️ 3 min - 8
Divide the salad among 4 plates. Top each serving with the crispy croutons and the remaining 1/2 cup shaved or grated Parmesan cheese. Drizzle with additional dressing if desired before serving.
⏱️ 2 min