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Easy Chicken Caesar Salad Recipe
Chicken Caesar Salads are excellent packing for a quick lunch or for enjoying as a light dinner, especially when it is smothered with a creamy, homemade Caesar dressing.
We’ve been preparing Caesar salads at home a lot this season. It also helps maintain the Keto diet.
Caesar salads are one of the most reliable packable salads around; frankly speaking, I don’t see this bias ending any time soon this year too.
This salad is easy to make because so much of it can be prepared before time. Or, you can always make it on the go.
But for many of us, possessing everything on hand makes cooking so much more straightforward, don’t you say?
How to Make This Caesar Salad Dressing
I normally assess a Caesar salad by it’s dressing, and homemade dressing is what makes this humble salad shine. This recipe is from my son’s cookbook, with a few adaptations.
Unless you happen to be allergic to anchovies, I recommend you give them a try.
They render the salad an incredibly, mellow salty umami flavour you won’t get any other way, and additionally, they do not leave the dressing tasting like fish.
Give them a try, it’s worth it. If you utterly cannot comprehend the idea of anchovies, double the quantity of Worcestershire sauce instead.
I make the dressing beforehand and keep it in the fridge for weeks. Or until it’s all finished. And, at our house, it’s usually the latter.
Crunchy veggies make up the majority of this super delicious, brilliant and fresh yet hearty salad.
Pick sturdy romaine lettuce as your chief crunch. I advocate buying romaine hearts. Then I don’t really have to mess around with flimsy outer leaves and rather get to the “heart” of the matter.
Additionally, we always add cucumbers because, well, we love cucumbers and they are useful antioxidants too and sometimes we add tomatoes too.
Once everything is ready its time to let the spunk of the Parmesan cheese and the crunch of the croutons to take over the recipe.
Making homemade croutons is seriously easy, and requires just 20 minutes or so of planning. Homemade Garlic Croutons are my favourite.
Easy Chicken Caesar Salad Recipe
Chicken Caesar Salads are excellent packing for a quick lunch or for enjoying as a light dinner, especially when it is smothered with a creamy, homemade Caesar dressing.
Course Salad
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 240 kcal
Author Ranjeeta Nath Ghai
Ingredients
- 1 medium ciabatta loaf or 4 thick slices crusty white bread
- 3 tbsp olive oil
- 2 skinless boneless chicken breasts
- 1 large cos or romaine lettuce leaves separated
For the dressing
- 1 garlic clove
- 2 anchovies from a tin
- medium block parmesan or Grano Padano cheese for grating and shaving
- 5 tbsp mayonnaise
- 1 tbsp white wine vinegar
Instructions
- Heat oven to 200C/fan tray and sprinkle over 2 tbsp olive oil.
- Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
- Rub chicken breasts with remaining oil, season. Place the pan over medium heat for 1 min, until hot, but not smoking.
- Lay the chicken on the pan (it will sizzle if it’s hot enough) and leave for 4 mins. Turn the chicken, then cook for 4 mins more.
- Check if it’s cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
- Bash the garlic with the flat of a knife and peel off the skin. Crush with a garlic crusher.
- Mash the anchovies with a fork against the side of a small bowl.
- Grate a handful of cheese and mix with the rest of the dressing ingredients.
- Season to taste. It should be the consistency of yoghurt – if yours is thicker, stir in a few tsp water to thin it.
- Shave the cheese with a peeler. Tear lettuce into large pieces and put in a large bowl.
- Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
- Add most of the dressing and toss with your fingers.
- Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing.
- Sprinkle the Parmesan on top and serve straight away.
Quick Overview
Recipe Name: Easy Chicken Caesar Salad Recipe
Author: Ranjeeta Nath Ghai
Description: Chicken Caesar Salads are excellent packing for a quick lunch or for enjoying as a light dinner, especially when it is smothered with a creamy, homemade Caesar dressing.
Preperation time: 10M
Cook Time: 10M
Total Time: 20M
Type: appetizer
Recipe Yield: 4 servings
Recipe Ingredients: 1 medium ciabatta loaf or 4 thick slices crusty white bread, 3 tbsp olive oil, 2 skinless boneless chicken breasts, 1 large cos or romaine lettuce leaves separated, For the dressing, 1 garlic clove, 2 anchovies from a tin, medium block parmesan or Grano Padano cheese for grating and shaving, 5 tbsp mayonnaise, 1 tbsp white wine vinegar
Recipe Instructions: Heat oven to 200C/fan tray and sprinkle over 2 tbsp olive oil. Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly. Rub chicken breasts with remaining oil, season. Place the pan over medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it’s hot enough) and leave for 4 mins. Turn the chicken, then cook for 4 mins more. Check if it’s cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear. Bash the garlic with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash the anchovies with a fork against the side of a small bowl. Grate a handful of cheese and mix with the rest of the dressing ingredients. Season to taste. It should be the consistency of yoghurt – if yours is thicker, stir in a few tsp water to thin it. Shave the cheese with a peeler. Tear lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons. Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the Parmesan on top and serve straight away.
Recipe Cuisine: Mexican
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Vegetarian
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Beneficial to Health
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Taste
