Classic Chicken Caesar Salad
Classic Chicken Caesar Salad combines crisp lettuce, grilled chicken, Caesar dressing, and croutons for a healthy, customizable meal.
Ingredients
- Romaine Lettuce: 2 heads, washed and chopped (about 6 cups)
- Chicken Breast: 2 medium (about 1 lb/450g), boneless, skinless
- Olive Oil: 2 tbsp for chicken marinade, ¼ cup for dressing
- Lemon Juice: 2 tbsp, freshly squeezed
- Garlic: 2 cloves, minced
- Anchovy Paste: 1 tsp (or 2 anchovy fillets, mashed)
- Dijon Mustard: 1 tsp
- Greek Yogurt: ¼ cup (for healthier dressing)
- Parmesan Cheese: ¼ cup, shaved or grated
- Croutons: 1 cup, homemade or store-bought
- Salt & Pepper: To taste
- Dried Oregano: 1 tsp for chicken marinade
- Rustic Bread: 2 slices (for homemade croutons, optional)
Instructions
- Prepare the Chicken:In a bowl, mix 2 tbsp olive oil, 1 tbsp lemon juice, 1 minced garlic clove, oregano, salt, and pepper. Coat the chicken breasts and marinate for 15–30 minutes. Grill or bake at 375°F (190°C) for 12–15 minutes until the internal temperature reaches 165°F (74°C). Let rest, then slice thinly.
- Make the Caesar Dressing:In a small bowl or blender, combine ¼ cup olive oil, 1 tbsp lemon juice, 1 minced garlic clove, anchovy paste, Dijon mustard, and Greek yogurt. Whisk or blend until smooth. Add 2 tbsp grated Parmesan, salt, and pepper to taste. Adjust with more lemon juice if needed.
- Craft Homemade Croutons (Optional):Preheat oven to 350°F (175°C). Cube rustic bread into 1-inch pieces, toss with 1 tbsp olive oil, salt, and a pinch of garlic powder. Spread on a baking sheet and bake for 10–12 minutes until golden and crispy.
- Assemble the Salad:In a large bowl, toss chopped romaine with the dressing until evenly coated. Top with sliced chicken, croutons, and shaved Parmesan. Serve immediately for maximum crunch.