Chicken Caesar Salad
Submitted by Issy
Sautéed chicken breast sliced thin over crisp romaine with homemade garlic croutons, Parmesan, and a from-scratch Caesar dressing made with anchovy paste and fresh lemon. A low-calorie salad that eats like a meal.
YIELD
7 servingsPREP
20 minCOOK
20 minREADY
40 minForget the bottled stuff. This chicken Caesar salad makes everything from scratch and you can taste the difference in every forkful.
The dressing comes together in a blender: fresh lemon juice, red wine vinegar, olive oil, anchovy paste, garlic, and black pepper whizzed until smooth and punchy.
Sautéed chicken breasts get sliced thin and tossed with some of the dressing so the flavour soaks right into the warm meat.
Homemade garlic croutons baked from French bread add that essential crunch, and a shower of grated Parmesan ties it all together over a bed of crisp romaine.
Kitchen Tips
- Slice the chicken against the grain while it’s still slightly warm. You’ll get tender, clean slices that drape beautifully over the salad.
- Don’t be afraid of the anchovy paste. It doesn’t taste fishy in the dressing; it adds a savoury depth that makes the whole thing taste more “Caesar."
- Bake the croutons until they’re golden and completely dry in the centre. Soft croutons go soggy the moment they hit the dressing.
- Toss the romaine with the dressing right before serving. Nobody wants a wilted Caesar.
Ingredients
Directions
Trim bread crusts and discard.
Cut bread into 1 inch cubes.
Place cubes in a single layer on a baking sheet.
Coat cubes with cooking spray; sprinkle with garlic powder; toss well.
Bake at 350℉ (180℃) Fahrenheit for 15 minutes or until lightly browned and set aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add chicken halves; sauté 6 minutes on each side or until well done.
Remove chicken from skillet; let cool.
Cut chicken across the grain into thin slices; set aside.
Combine lemon juice and next 5 ingredients in container of an electric blender.
Cover and process until smooth.
Add ¼ cup of the lemon juice mixture to the chicken; toss gently to coat.
In a large salad bowl, place the lettuce.
Drizzle remaining lemon juice mixture over lettuce and toss well.
Add the chicken mixture and cheese, and toss gently to coat.
Serve with croutons.
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