Caesar Salad with Chicken
Aviva Goldfarb of The Six O'Clock Scramble shares this recipe. See the full post at Kitchen Explorers.
Total time: 30 Minutes
Yield: 6 servings, about 2 cups
- 1 - 1 1/2 lbs. boneless skinless chicken breasts or meatless chicken strips or patties
- 4 - 5 Tbsp. olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 2 large slices sourdough bread cut into 1/2-inch cubes, or buy packaged croutons
- 1/4 teaspoon kosher salt
- 2 Tbsp. reduced fat mayonnaise
- 1/2 teaspoon minced garlic (about 1 clove) or more to taste
- 1/2 lemon juice only, 2 Tbsp. juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon anchovy paste or use mashed capers
- 1 head romaine lettuce washed, dried and cut or ripped into bite-sized pieces (8 - 10 cups)
- 1/2 cup shredded Parmesan cheese
- Preheat the oven or toaster oven to 400 degrees if you are making your own croutons.
- Cut each chicken breast crosswise into thin strips. Place the chicken in a flat dish, drizzle it with 1 Tbsp. oil, the salt and the garlic powder, and flip the chicken several times to coat it. Heat a large nonstick skillet over medium heat. Sauté the chicken, turning occasionally, until it is cooked through, 5 - 7 minutes. (Set some cooked chicken aside for non-salad eaters, if necessary.) You can make the chicken up to 2 days in advance.
- To make the croutons, in a medium bowl, toss the bread cubes with 1 – 2 Tbsp. oil and the kosher salt. Place them on a baking sheet in a single layer and bake them in the preheated oven for 3-5 minutes, until they are slightly crisp and browned. Watch them carefully so they don’t burn. Set them aside.
- To make the dressing, thoroughly whisk together the mayonnaise, 2 Tbsp. olive oil, the minced garlic, the lemon juice, Worcestershire sauce and anchovy paste.
- Just before serving, vigorously toss the lettuce, cheese, chicken, croutons and dressing (you probably won’t need to use all the dressing) in a large salad bowl.