Description
A classic Chicken Caesar Salad featuring crisp romaine, creamy dressing, savory Parmesan, and warm chicken, perfect for any occasion.
Ingredients
Scale
- 1 large head of romaine lettuce, washed and dried
- 2 cups cubed day-old bread (for croutons)
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder (optional)
- 1 egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2–3 anchovy fillets, mashed (optional)
- 1 clove garlic, crushed
- 1/3 cup olive oil (for dressing)
- 2 tablespoons finely grated Parmesan cheese
- Salt and pepper to taste
- 1 pound chicken breasts, boneless and skinless
- Extra Parmesan cheese for serving
Instructions
- Prepare mise en place: Wash and dry romaine, cube bread for croutons, and measure ingredients.
- To make croutons, toss bread cubes with olive oil, salt, pepper, and garlic powder. Bake at 375°F (190°C) for 10-12 minutes until golden.
- For the dressing, whisk together egg yolk, lemon juice, Dijon, anchovies, and garlic. Gradually whisk in olive oil until emulsified. Stir in Parmesan, salt, and pepper.
- Cook chicken by pan-searing or grilling until cooked through and resting for 5-10 minutes before slicing.
- Assemble the salad by tearing romaine into bite-sized pieces, tossing with dressing, adding sliced chicken and croutons, and finishing with grated Parmesan.
Notes
To keep croutons crispy, allow them to cool completely before storing. Use pasteurized eggs if concerned about raw egg safety.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking and Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg