Description
Skip the sad desk salad, we’re digging into the BEST chicken Caesar salad baybay! Don’t forget to use the leftovers to make a wrap for the most satisfying lunch.
Ingredients
Chicken
- 1 lb chicken breast
- 1 teaspoon each kosher salt, black pepper, garlic powder, smoked paprika
- 1 tablespoon extra virgin olive oil
Croutons
- 3-4 thick slices (about 3 cups total) stale/crusty sourdough, cubed
- 2 cloves garlic, minced or grated
- 3 tablespoons butter
- pinch of salt
Dressing
- 2 cloves garlic, minced
- 3/4 cup good quality mayo
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste
- 2 tablespoons lemon juice
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon each salt and pepper
- 2 tablespoons extra virgin olive oil
Salad
- 1 head romaine, sliced
- 1/2 cup julienned carrots
- 1 small Persian cucumber, thinly sliced
- 1/3 cup candied pecans or roasted cashews
- 1-2oz Parmesan, shaved or grated
Instructions
Chicken:
Slice the chicken breasts in half lengthwise. There are usually 2 large chicken breasts in my pack (I get the kind from Costco) so I’ll end up with four thin cutlets. Pat the chicken dry. Drizzle with oil and season them with kosher salt, cracked black pepper, garlic powder, and smoked paprika and toss until even coated in oil and seasonings.
Grill method: Heat a grill over medium high heat. Oil the grill grates. Place the chicken on the hot grill and grill for 5-6 minutes per side, or until internal temperature reaches 165 degrees.
Oven method: Preheat your oven to 350°F (175°C). Place the chicken on a piece of aluminum foil in a shallow baking dish. Top with lemon slices and drizzle with olive oil. Fold the foil into a tent around the chicken and seal the edges. Bake for 30 minutes or until the internal temperature reaches 165°F (75°C).
Air fryer method: air fry at 375 degrees for 10-12 minutes, flipping halfway through.
Croutons:
Place the sourdough cubes on a lined baking tray. Combine butter and garlic in a small bowl and microwave for 20-40 seconds, until melted. Make sure to cover it so it doesn’t splatter!
Drizzle the garlic butter over the bread cubes and toss well to coat. Sprinkle with salt. Bake at 350°F (175°C) for 12 minutes, or until crispy and golden. The croutons will continue to crisp up as they cool.
Dressing:
Combine all the dressing ingredients in a food processor or blender. Blend until smooth and creamy. Adjust seasoning to taste if necessary.
Assemble:
In a large bowl, toss the sliced romaine with julienned carrots and a few spoonfuls of dressing. Top with sliced chicken breast, croutons, pecans, shaved parmesan and another crack of black pepper. Drizzle with more dressing.
Dig in and go to salad lover’s heaven.
Notes
- Chicken Caesar salad wrap: toss the romaine/carrot mixture with a little dressing. Place salad in a large burrito-sized tortilla along with sliced chicken breast, parmesan cheese and another big spoonful of dressing. (I usually omit the croutons and pecans when making a wrap but you can add them if you want). Fold in the short sides, then roll into a compact wrap. Heat a swish of olive oil in a nonstick pan over medium-high heat. Place the wrap seam-side down into the hot olive oil and toast the wrap for 2-3 minutes per side until golden brown all the way around. It’s SO GOOD.
- Refer to above blog post for expert tips, variation ideas and answers to frequently asked questions.
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Nutrition
- Serving Size: 1 large salad + 2 tablespoons dressing
- Calories: 552
- Sugar: 4.5 g
- Sodium: 852.7 mg
- Fat: 34.3 g
- Carbohydrates: 26.2 g
- Fiber: 4.5 g
- Protein: 35.5 g
- Cholesterol: 122.4 mg