Salads
Chicken Caesar Salad
Chicken Caesar salad: romaine lettuce, seared chicken breast, golden oven-baked croutons and a homemade anchovy, lemon and Parmesan dressing. Serves 4.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- American
Ingredients
For the croutons
For the chicken
For the dressing
For the salad
Method
Prepare the ingredients
Have ready 2 romaine hearts, 500 g chicken breast, 120 g sandwich bread, 60 g Parmesan, 1 egg yolk, 4 anchovy fillets, 1 garlic clove, 1 lemon, Dijon mustard and olive oil. Preheat the oven to 180 °C.
Cut and season the bread
Cut 120 g sandwich bread into 2 cm cubes and put them on a baking sheet lined with parchment. Toss with 2 tablespoons olive oil and a pinch of salt and pepper, and spread in a single layer.
Bake the croutons
Bake at 180 °C for 12 to 15 minutes, stirring halfway, until golden and crisp. Let them cool on the sheet.
Sear the chicken
Flatten 2 chicken breasts to about 2 cm thick and season with ½ teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon oil in a skillet over medium-high heat and cook the breasts 5 to 6 minutes per side, until the center reaches 74 °C.
Rest and slice the chicken
Move the chicken to a board, let it rest for 5 minutes so it keeps its juices, and slice it on the diagonal into 1 cm slices.
Whisk the dressing
In a bowl, whisk 1 egg yolk, 4 very finely chopped anchovy fillets, 1 grated garlic clove, 1 teaspoon mustard and 2 tablespoons lemon juice. Drizzle in 80 ml olive oil in a thin stream, whisking constantly, until thickened. Stir in 30 g grated Parmesan and pepper to taste.
Toss the lettuce
Wash and thoroughly dry the 2 romaine hearts, tear them into 4 to 5 cm pieces and toss with three quarters of the dressing until every leaf is coated.
Assemble and serve
Divide the lettuce among 4 plates, top with the chicken and croutons, add 30 g shaved Parmesan and the remaining dressing. Serve right away, with lemon on the side.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (one plate, about 280 g)
- Protein
- 39.1 g
- Carbohydrates
- 20 g
- Fat
- 38.3 g
- Sodium
- 907 mg
Estimate per serving. The oil actually eaten and the size of the bread vary.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Chicken Caesar salad pairs crisp romaine lettuce with seared chicken breast, golden oven-baked croutons and a homemade dressing of egg yolk, anchovy, garlic, mustard, lemon, olive oil and Parmesan, emulsified by hand with a whisk.
It takes 20 minutes of prep and 25 of cooking between the oven and the skillet. It serves 4.
Frequently asked questions
Does Caesar dressing have anchovy?
Yes, anchovy is the flavor base of the classic dressing. Very finely chopped, it dissolves into the emulsion and does not taste strongly of fish. Without anchovy the dressing changes a lot.
How do I keep the dressing from splitting?
Add the oil in a very thin stream while whisking constantly, and start with all the ingredients at room temperature. If it splits, whisk another yolk in a clean bowl and add the split dressing a little at a time.
Can I make the croutons ahead?
Yes. They keep for 3 days in an airtight container at room temperature. If they soften, put them back in the oven for 5 minutes.
