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Chicken Caesar Salad

Chicken Caesar Salad
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This chicken Caesar salad recipe is a total winner—for lunch or dinner! We’ll show you how to create this classic salad at home, complete with a creamy Caesar dressing, homemade croutons, and juicy pan seared chicken.

Ingredients

Scale

For the chicken (see Notes)

  • 2 boneless skinless chicken breasts (about 1 to 1 1/2 pounds, organic if possible), butterflied or cutlets
  • 1 ¼ teaspoons kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons grated Parmesan cheese
  • Freshly ground black pepper
  • 3 tablespoons olive oil

For the salad

  • 2 cups Homemade Croutons (with bread torn into pieces; omit or use GF croutons for gluten-free)
  • 3 romaine hearts (or 1 large head romaine)
  • 1/2 cup shredded Parmesan cheese (or a mix of shredded and shaved)
  • 1 recipe Caesar Dressing

Instructions

  1. If making croutons, make Homemade Croutons (or make them in advance).
  2. Pat the chicken dry with a paper towel, then slice it in half horizontally (if not already butterflied; see How to Butterfly a Chicken Breast). Sprinkle the chicken on both sides with the kosher salt. Add up to 1/4 teaspoon additional salt to ensure chicken is fully seasoned.
  3. In a small bowl, garlic powder, onion powder, smoked paprika, grated Parmesan cheese and a few grinds of black pepper. Sprinkle both sides of the chicken with the mixture.
  4. Heat the olive oil in a large nonstick or cast iron skillet and over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides (cook in batches as necessary). When the internal temperature is 165°F, or the center is no longer pink, remove to a platter and rest 5 minutes before slicing into strips or pieces.
  5. Whisk together the Caesar dressing ingredients in a bowl. Store leftovers refrigerated in a covered jar for up to 1 week.
  6. Tear the romaine leaves into pieces (or chop them). Immediately before serving, toss with the dressing. Top each salad with croutons, Parmesan cheese, and chicken. Leftover chicken stores refrigerated for up to 4 days and leftover dressing stores up to 1 week (add dressing immediately before serving). 

Notes

If desired, you can substitute Grilled Chicken, Pan Seared Chicken, or Baked Chicken Breast.

Anchovy paste really does add that classic Caesar to the Caesar dressing, but Worcestershire sauce works too (or a Worcestershire substitute). If all you can find is whole anchovy fillets, blend 2 anchovy fillets to make 1 teaspoon anchovy paste. Keep in mind that anchovy paste has added vinegar and spices and is milder in flavor.

Add different proteins to this salad to make it work for different diets, like Canned Chickpeas, Baked Salmon, or Sauteed Shrimp. For vegan, use Vegan Caesar Dressing.

Find it online: https://www.acouplecooks.com/chicken-caesar-salad/