Chicken Caesar Salad

Name: Chicken Caesar Salad
Prep time: 45 min
Total time: 45 min
Ingredients: 4 ounces Italian bread, cut in ¾-inch cubes (about 4 cups); 3 tablespoons olive oil; Coarse salt and ground pepper; 4 chicken cutlets (each 2 to 3 ounces and ½ inch thick); 1 package romaine lettuce hearts (18 to 20 ounces); 0.25 cup freshly squeezed lemon juice (from 2 lemons); 0.25 cup reduced-fat mayonnaise; 0.25 cup grated Parmesan; 2 anchovy fillets, roughly chopped (optional); 1 small garlic clove

3.6

(59)

8 Reviews

By

Martha Stewart Test Kitchen

Updated on August 7, 2020

Prep Time:

45 mins

Total Time:

45 mins

Servings:

4

With a little advance preparation, the components for this tasty Chicken Caesar Salad can be stored in the fridge and then assembled and served within minutes.

Ingredients

For the Croutons and Chicken

4 ounces Italian bread, cut in ¾-inch cubes (about 4 cups)
3 tablespoons olive oil
Coarse salt and ground pepper
4 chicken cutlets (each 2 to 3 ounces and ½ inch thick)
1 package romaine lettuce hearts (18 to 20 ounces)

For the Dressing

¼ cup freshly squeezed lemon juice (from 2 lemons)
¼ cup reduced-fat mayonnaise
¼ cup grated Parmesan
2 anchovy fillets, roughly chopped (optional)
1 small garlic clove

Directions

Make croutons: Preheat oven to 375 degrees. Place bread on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat. Bake, tossing occasionally, until golden, 12 to 15 minutes; remove from oven; and let cool.
Make chicken: Heat remaining tablespoon oil in a large skillet over high. Season chicken with salt and pepper. Cook until opaque throughout, 1 to 2 minutes per side; remove from skillet and let cool.
Prepare lettuce: Cut romaine crosswise into 1-inch ribbons; wash and dry.
Make dressing: In a blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until smooth. If preparing this recipe in advance, see storage instructions (below).
If stored in refrigerator, bring chicken and dressing to room temperature. Slice chicken crosswise into strips; toss with croutons, lettuce, and dressing.

Cook's Notes

Croutons can be made 3 days ahead and stored in a resealable plastic bag at room temperature. Chicken can be cooked and stored, covered, overnight in the refrigerator. Store washed lettuce, in a large bowl with paper towels, and dressing, covered, overnight in the refrigerator. Bring the chicken and dressing to room temperature before serving.

Originally appeared: Everyday Food, June 2006