Chicken Caesar Salad
This Chicken Caesar Salad combines juicy oven-roasted chicken, crisp romaine lettuce, shaved Parmesan, and a creamy homemade Caesar dressing. It's a satisfying and flavorful meal that's perfect for lunch or dinner.
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Salad tongs
Ingredients
Homemade Caesar Dressing
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- ½ tablespoon fresh lemon juice
- 1 to 2 large garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1½ teaspoons anchovy paste
- Sea salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup freshly grated Parmesan cheese
- ¼ cup light olive oil
Salad
- 1 pound boneless, skinless chicken breasts
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 large head romaine lettuce, chopped and thoroughly dried
- ½ cup shaved Parmesan cheese, plus extra for serving
Instructions
- In a medium bowl, combine the mayonnaise, Greek yogurt, lemon juice, garlic, Dijon mustard, and anchovy paste.
- Season lightly with black pepper and only a small amount of salt, since the anchovy paste is naturally salty.
- Stir in the grated Parmesan cheese.
- Slowly drizzle in the olive oil while whisking continuously until the dressing becomes smooth and creamy.
- Taste and adjust the seasoning if needed. Cover and refrigerate while preparing the salad.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Arrange the chicken breasts on the prepared baking sheet.
- Sprinkle both sides with the Italian seasoning, garlic powder, salt, and black pepper.
- Roast for 20 to 25 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the oven and let it rest for 10 minutes before slicing into strips.
- Place the chopped romaine lettuce into a large salad bowl.
- Add the shaved Parmesan cheese.
- Pour about one-third cup of the Caesar dressing over the lettuce and gently toss until evenly coated.
- Divide the salad among serving plates.
- Arrange the sliced chicken over each salad.
- Serve with the remaining dressing and additional shaved Parmesan on the side.
Notes
- Preparing the dressing a day ahead allows the flavors to blend and develop even more.
- Taste the dressing before adding extra salt, as anchovy paste and Parmesan already contribute plenty of seasoning.
- An instant-read thermometer is the most reliable way to ensure perfectly cooked chicken.
- For extra crunch, add homemade croutons just before serving.
- Store leftover dressing in an airtight container in the refrigerator for up to 5 days.
- Keep the dressing separate from the lettuce if preparing the salad ahead to maintain crisp, fresh greens.