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Chicken Caesar Salad

Chicken Caesar Salad Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts (about 2)
  • 3 tbsp olive oil, divided
  • 2 cups cubed day-old bread (sourdough or ciabatta)
  • 1 large garlic clove, minced
  • 2 large heads romaine lettuce, chopped and dried
  • ½ cup freshly grated Parmesan, plus more for shaving
  • 1 tsp anchovy paste
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • ¼ cup extra-virgin olive oil
  • Salt and black pepper

Method
 

  1. Heat oven to 400°F (200°C). Toss bread cubes with 1 tbsp olive oil, half the garlic, and salt. Spread on a baking sheet and bake, stirring once, until golden and crisp, about 8 minutes total.
  2. Season chicken with salt and pepper. Heat remaining 2 tbsp olive oil in a skillet over medium-high. Sear chicken 6 minutes per side until deeply browned and 165°F inside. Rest on a cutting board.
  3. In a large bowl, whisk remaining garlic, anchovy paste, Dijon, lemon juice, and Worcestershire. Slowly whisk in extra-virgin olive oil, then stir in grated Parmesan.
  4. Toss romaine with the dressing until coated. Slice chicken against the grain and arrange on top. Scatter with croutons and shaved Parmesan, then serve right away.

Notes

Letting the chicken rest 5 minutes keeps the juices locked in; you can whisk the dressing and toss the salad during that window. For a shortcut, use about 2 cups of good store-bought croutons and skip step 1, and the whole thing comes together on the stovetop.