Chicken Caesar salad
Golden seared chicken over crisp romaine with skillet croutons, shaved parmesan and a punchy homemade Caesar dressing with no raw egg.
- Prep
- 8 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 860 kcal
Ingredients
Method
Heat 1 tbsp of the oil in a large skillet over medium heat. Add the bread cubes with a pinch of salt and toss until golden and crisp on most sides. Transfer to a plate.
While the croutons toast, slice each chicken breast in half horizontally to make 4 thin cutlets. Season all over with the garlic powder, 1/2 tsp salt and plenty of pepper.
Add the remaining 1 tbsp oil to the skillet and turn the heat to medium-high. Sear the cutlets until deep golden underneath, then flip.
Cook the second side until the chicken is cooked through, with no pink in the center (165°F on an instant-read thermometer). Move to a board to rest while you make the dressing.
Whisk the mayonnaise, mashed anchovies, garlic, lemon juice, Dijon, the finely grated parmesan and lots of pepper in a large bowl. Loosen with 1 to 2 tsp water until it's pourable.
Add the romaine to the bowl and toss to coat. Pile onto plates, slice the chicken and lay it on top, then finish with the croutons, shaved parmesan and more pepper.
Tips
- Classic Caesar dressing uses a raw egg yolk; mayonnaise gives the same creamy body without raw egg, so it's a safer choice for kids and anyone pregnant.
- No anchovies? Worcestershire sauce brings a similar savory depth. Anchovy paste from a tube works too: use about 1 tsp.
- Make it ahead for lunches by packing the dressing, croutons and chicken separately so the lettuce stays crisp.
