Serves 4
45 min
Chicken Caesar Salad
Recipe GLPR2f073729760123
A classic chicken Caesar salad featuring crispy homemade croutons, tender pan-seared chicken, and fresh romaine lettuce tossed with a creamy, tangy Caesar dressing made from lemon juice, mayonnaise, Parmesan, and garlic.
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Ingredients
4 ounces Italian bread, cut into ¾-inch cubes
3 tablespoons Olive oil
Coarse salt
Ground black pepper
4 cutlets Chicken cutlets, about ½ inch thick
18 ounces Romaine lettuce hearts
¼ cup Fresh lemon juice
¼ cup Reduced-fat mayonnaise
¼ cup Grated Parmesan cheese
2 Anchovy fillets, roughly chopped (optional)
1 Small garlic clove
Directions
Preheat your oven to 400°F. Toss the bread cubes with 1 tablespoon of olive oil, coarse salt, and pepper. Spread them on a baking sheet in a single layer and toast for 8 to 10 minutes, stirring halfway through, until golden and crispy. Remove from the oven and set aside to cool.
Pat the chicken cutlets dry with paper towels and season both sides generously with salt and pepper.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, carefully place the chicken cutlets in the pan and cook for 4 to 5 minutes on the first side until golden. Flip and cook for another 3 to 4 minutes on the second side until the internal temperature reaches 165°F. Transfer the cooked chicken to a cutting board.
While the chicken cooks, prepare the dressing. In a small bowl, combine the lemon juice, mayonnaise, grated Parmesan, minced garlic clove, and the chopped anchovy fillets if using. Whisk together until smooth and well combined. Season with salt and pepper to taste.
Chop or tear the romaine lettuce hearts into bite-sized pieces and place them in a large salad bowl.
Slice the cooled chicken cutlets into strips or bite-sized pieces.
Add the chicken pieces and cooled croutons to the lettuce. Pour the Caesar dressing over the salad and toss gently until everything is evenly coated.
Divide the salad among serving plates and serve immediately.
