Chicken Caesar Salad
Crisp romaine, garlicky homemade croutons and seared chicken tossed in a quick lemony Caesar dressing with plenty of Parmesan.
- Servings
- 4
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Oven
- 400°F205°C
Ingredients
For the croutons and chicken
For the dressing
Equipment
- Large skillet
- Baking sheet
Instructions
Heat the oven to 400°F. Toss the bread with 2 tbsp of the oil and a pinch of the salt on the baking sheet and bake until golden and crisp, 10–12 minutes.Heat the oven to 205°C. Toss the bread with 2 tbsp of the oil and a pinch of the salt on the baking sheet and bake until golden and crisp, 10–12 minutes.
Season the chicken with the rest of the salt. Heat the remaining oil in the skillet over medium-high heat and cook until golden and it reads 165°F, 5–6 minutes per side. Rest for 5 minutes, then slice.Season the chicken with the rest of the salt. Heat the remaining oil in the skillet over medium-high heat and cook until golden and it reads 74°C, 5–6 minutes per side. Rest for 5 minutes, then slice.
Whisk the mayonnaise, lemon juice, garlic, Worcestershire, mustard, half the Parmesan and the pepper until smooth. Thin with a splash of water if it’s too thick to toss.
Toss the romaine with the dressing in a large bowl until every leaf is coated. Top with the chicken, croutons and the rest of the Parmesan.
Notes
- Traditional Caesar dressing uses anchovies; mash 2 fillets into the dressing if you like that savory depth.
- Croutons keep in an airtight container for 3 days.
My notes
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Nutrition estimate
- Calories
- 590
- Protein
- 45 g
- Carbs
- 25 g
- Fat
- 35 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
