I grew up ordering caesar salads all the time as a kid. My favorite part was the creamy dressing and the crunchy croutons. I could have seriously just eaten a bowl of croutons smothered in dressing. These days, I at least throw some chicken and romaine in the mix.
Crunchy, flavorful and filling, this caesar salad is a great make ahead weeknight meal. The dressing can be made up to a week ahead and stored in the fridge until ready to serve. The croutons will last for a while too, but I can pretty much guarantee you won’t have any left over!
Chicken Caesar Salad
- Prep Time: 25 mins
- Cook Time: 35 mins
- Total Time: 1 hour
- Yield: 4 Servings 1x
Ingredients
- Caesar Dressing
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1/2 cup freshly grated parmesan cheese
- 4 teaspoons fresh lemon juice
- 2 small garlic cloves, finely chopped
- 1 teaspoon anchovy paste
- 1 teaspoon Dijon mustard
- 3/4 teaspoon Worcestershire sauce
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon pepper
- Croutons
- 1 cup cubed day old French bread
- 1 tablespoon olive oil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon red pepper flakes
- Pinch of pepper
- Salad
- 4 boneless skinless chicken breast halves
- 1 tablespoon olive oil
- 1/4 teaspoon fine sea salt
- Pinch of pepper
- 2 hearts romaine lettuce, roughly chopped
- Shaved parmesan cheese
Instructions
- In a medium bowl, whisk together all the dressing ingredients until smooth, refrigerate until ready to serve. Makes about 1 1/3 cups.
- Heat oven to 400°F. Place the bread in a large bowl, drizzle with olive oil, salt, pepper and red pepper flakes. Toss to combine.
- Spread seasoned bread onto a baking pan and bake for 12 to 15 minutes or until fragrant and golden brown, stirring half way through.
- Set oven to broil. Brush both sides of chicken with oil. Sprinkle both sides with salt and pepper. Place on the rack of a broiler pan.
- Broil the chicken about 4 inches from the heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F).
- Divide salad among 4 serving plates. Top each serving with chicken, dressing, croutons and shaved parmesan.
Nutrition
- Serving Size: 1 Serving
- Calories: 479
- Sugar: 2g
- Sodium: 775mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
In the mood for another salad? Here are a few more…
Fall Harvest Freekeh Salad from The Kitchn
Chopped Greek Salad with Lemon Za’atar Dressing from Bourbon and Honey
Kale and Sweet Potato Salad with Chickpeas from Inspirilized
