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Chicken Caesar Salad

A timeless classic that combines tender chicken, crisp romaine, and a rich homemade dressing, perfect for any occasion.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 4 servings

Ingredients

For the Chicken

  • 1 lb chicken breast Sliced in half lengthwise
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon extra virgin olive oil

For the Croutons

  • 3-4 pieces thick slices stale crusty sourdough, cubed (about 3 cups total)
  • 2 cloves garlic, minced or grated (about 2 teaspoons)
  • 3 tablespoons butter
  • 1 pinch salt

For the Dressing

  • 3/4 cup good-quality mayo
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon anchovy paste
  • 2 tablespoons lemon juice
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons extra virgin olive oil

For the Salad

  • 1 head romaine lettuce, sliced
  • 1/2 cup julienned carrots
  • 1 small Persian cucumber, thinly sliced
  • 1/3 cup candied pecans or roasted cashews
  • 1-2 oz Parmesan cheese, freshly shaved or grated

Instructions

Prep and Cook the Chicken

  • Slice the chicken breasts in half lengthwise to create four thin cutlets.
  • Pat the chicken dry, drizzle with olive oil, and season with salt, pepper, garlic powder, and smoked paprika.
  • Toss until well coated.
  • Oven Method: Preheat your oven to 350°F (175°C). Place the chicken on a sheet of aluminum foil in a shallow baking dish, top with lemon slices and drizzle with olive oil, seal the foil, and bake for 30 minutes or until the internal temperature reaches 165°F (75°C).
  • Air Fryer Method: Cook at 375°F (190°C) for 10-12 minutes, flipping halfway through.

Toast the Croutons

  • Place the sourdough cubes on a lined baking tray.
  • Combine melted butter and minced garlic, then drizzle it over the bread cubes and sprinkle with salt.
  • Bake at 350°F (175°C) for about 12 minutes, until crispy and golden.

Whip Up the Dressing

  • In a food processor, blend garlic, mayo, Dijon mustard, Worcestershire sauce, anchovy paste, lemon juice, Parmesan cheese, salt, pepper, and olive oil until smooth.
  • If too thick, add a tablespoon of cold water to thin it out.

Assemble the Salad

  • In a large bowl, toss the sliced romaine lettuce with carrots and a few spoonfuls of dressing.
  • Top with sliced chicken, croutons, candied pecans, shaved Parmesan, and a drizzle of additional dressing.

Notes

Storage: Store components separately in the fridge; chicken lasts up to 3 days in an airtight container. Avoid freezing the finished salad. For best taste, marinate chicken in dressing before cooking.