Chicken Caesar Salad
Our chicken Caesar salad has homemade dressing with fresh lemon, garlic, and Parmesan cheese, with homemade golden crunchy croutons and fresh shredded Parmesan on top!
- 1 lemon
- 2 or 3 cloves garlic
- 2 tsp anchovy paste or chopped anchovy fillets
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1/2 cup good mayonnaise
- 1/4 cup Parmesan cheese (grated from wedge)
- 1/2 tsp black pepper
- 1/4 tsp salt
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small loaf good bread could be a day or two old
- salt and black pepper to taste
- 2 boneless skinless chicken breasts
- 3 tbsp olive oil
- salt and black pepper to taste
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne
- 1/2 cup Parmesan cheese (shredded from wedge)
- 1 heart Romaine lettuce
- black pepper to taste
Zest and juice the lemon.
Place each clove of garlic on the cutting board, place your chef’s knife on top, and whack it lightly with the heel of your hand, just enough to slightly crush. The clove should be broken enough for you to remove the outer skin. Remove the outer skins from all the cloves of garlic. Mince the garlic with a garlic press.If you don’t have a garlic press, place the garlic under the chef’s knife again, but this time whack it hard enough to completely crush it. Then use the knife to mince it.
Mix the lemon juice, lemon zest, and garlic together in a cup or small bowl. Give them at least a few minutes (or longer) for the acidic lemon juice to get to know the garlic.
Stir in the anchovy paste, Dijon mustard, Worcestershire sauce, and mayonnaise. Stir until creamy.
Grate 1/4 cup of Parmesan cheese.
Stir in the grated cheese, black pepper, and salt.
Cover bowl and chill in the refrigerator up to a day.
Heat a couple of tablespoons of olive oil in a skillet over medium heat until just under the smoky point.
Salt and pepper chicken breasts, place in skillet seasoned side down, and then season top side. Add a dash of smoked paprika and just a little dusting of cayenne for flavor.
When first side of chicken is golden brown, flip with tongs. Let the chicken cook while you prepare the croutons and salad (below.)
The chicken is finished when the center gets above 160° F. Don't overcook it over 165° F or it will get tough.
Take the chicken out of the skillet with tongs and place on paper towels to drain any excess frying oil. Cool at least 15 minutes.
Slice the chicken into slices, a little less than half an inch thick.
Place a tablespoon or two of olive oil and a tablespoon or two of butter in a skillet and heat on medium heat until the butter is melted.
Cut the bread into one-inch cubes and add them to the skillet. Sprinkle them with a little salt and a generous amount of black pepper. Let the croutons toast while you prepare the salad (below.)
Toast the croutons until they're golden brown and crunchy.
Shred 1/2 cup of Parmesan cheese and set aside.
Rinse a Romaine heart and let it drip a bit on paper towels.
Cut the Romaine into one-inch slices.
Place the Romaine in a large bowl and break up the slices with your fingers. Drizzle on enough of the dressing to coat the lettuce, and toss.
Assemble the salad with the dressed Romaine on the bottom, topped by chicken and croutons, and then shredded Parmesan, and finally a fresh grating of black pepper.
→ Step by Step Instructions