Recipe

Chicken Caesar Salad Recipe

Add Step-by-Step Photos	Elle / All my dishes 1 year, 4 months ago We love this salad. It's definitely a satisfying meal. The warm chicken, along with the cool greens and crunchy croutons are just a match made in heaven. It's so easy, too. You can make the dressing and croutons, and even the chicken ahead of tim... More Prep:40m Cook:7m Servings:4	Elle
	chicken caesar croutons easy romaine

After the dressing i

Croutons before baki

And after baking.

Filleted chicken.

Cooked and sliced ch

Finished, garnished

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Ingredients

Dressing:

10 TB olive oil

4 large egg yolks (or about 4 TB egg beaters)

2 TB lemon juice

2 TB white wine vinegar

2 tsp worcestershire sauce

3/4 tsp salt

1 1/2 tsp minced anchovy fillet

Croutons:

1 loaf Italian bread, cut in ¾-inch cubes (about 4 cups)

olive oil

coarse salt and ground pepper

Chicken:

4 boneless chicken breasts

coarse salt and pepper

garlic powder

Romaine Hearts, about an 18 oz bag, washed and torn into pieces

Fresh grated parmesan cheese, for sprinkling over salad

Directions

For the dressing, whisk all ingredients together, and store any extra in the fridge.

For the croutons, heat the oven to 375.

Place the bread cubes on a rimmed baking sheet, drizzle with some olive oil, and sprinkle with salt and pepper, then toss to coat.

Bake about 12-15 minutes, until golden brown, tossing halfway through cooking if needed.

Set aside.

For the chicken, fillet each breast for fast and even cooking. Trust me, they're better this way, and the chicken cooks so quickly that it doesn't have time to dry out.

So you've filleted each breast, right? Now sprinkle each side of the chicken with salt, pepper and garlic powder. Don't overdo, it, just enough to season the chicken.

Heat your skillet to about medium high, and drizzle a little olive oil in the pan.

Add the chicken and cook on one side for 3 minutes, then turn them and cook for 3-4 minutes, until golden and no longer pink. (You've filleted them, so they won't take longer than this to cook.)

Place the cooked chicken on a cutting board and let rest for 5 minutes, then slice each piece into strips.

Assemble the salads:

Put the lettuce in the 4 plates, next put the chicken, then drizzle with dressing. Sprinkle with croutons and parmesan cheese.

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