Chicken Caesar Salad
This chicken Caesar salad has perfectly marinated chicken that transforms it into a full meal. With a creamy dressing packed with Dijon, Greek yogurt, Parmesan, and anchovies, plus juicy lemon chicken and homemade croutons, it will quickly become one of your favorites!
Servings: 6 servings
Ingredients
- 1-2 heads romaine lettuce
- ¼ cup fresh lemon juice
- ⅓ cup olive oil
- 2 cloves garlic minced
- 2 tsp minced fresh rosemary
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 lb chicken breast boneless and skinless
- 1 recipe croutons
For the dressing
- 1 clove garlic roughly chopped
- 5 filets anchovies
- 2 tsp Dijon mustard
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tsp Worcestershire sauce
- 2 tbsp fresh lemon juice
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 cup grated Parmesan cheese
Instructions
- Marinate the chicken: In a medium bowl, combine the lemon juice, olive oil, garlic, rosemary, salt, and black pepper. Whisk and add the chicken. Turn and submerge the chicken. Cover and place in the refrigerator to marinate at least 30 minutes or up to 2 hours.¼ cup fresh lemon juice, ⅓ cup olive oil, 2 cloves garlic, 2 tsp minced fresh rosemary, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 lb chicken breast
- Cook the chicken: Preheat the oven to 375°F. Heat an oven-safe skillet or grill pan over medium-high heat. Once hot, add the chicken breasts. Sear on each side until browned, 3-4 minutes per side. When they are browned, place them in the preheated oven and roast until the chicken registers 160°F, 15-18 minutes. Remove from the oven and cover. Set aside, allowing the internal temperature to rise to 165°F.
- Prepare the dressing: In a large salad bowl or small separate bowl, combine the garlic and anchovies and pound together to form a thick paste. Alternatively, they can be minced finely. Add the Dijon mustard, mayonnaise, Greek yogurt, Worcestershire sauce, lemon juice, salt, black pepper, and Parmesan cheese. Whisk until combined and smooth.1 clove garlic, 5 filets anchovies, 2 tsp Dijon mustard, ½ cup mayonnaise, ¼ cup plain Greek yogurt, 1 tsp Worcestershire sauce, 2 tbsp fresh lemon juice, ½ tsp kosher salt, ½ tsp freshly ground black pepper, 1 cup grated Parmesan cheese
- Assemble: Add the leaves of romaine and toss with the dressing. Slice the chicken and add it to the salad along with the croutons. Serve immediately.1-2 heads romaine lettuce, 1 recipe croutons
Video
Notes
The longer the chicken marinates, the better. If possible, allow plenty of time for the chicken to sit and soak up the marinade. Two hours usually works best.
Grilling the chicken can give it a better look, but it is not necessary. Cook the chicken in whatever way works best for you. Regardless of cooking method, remove it from the heat when it is 5°F away from its final temperature and cover with foil. It will finish cooking without becoming dry. Ensure it eventually reaches an internal temperature of 165°F before consuming, though.
Making the dressing in the salad bowl makes it easier to incorporate into the salad. This dressing is thick and can be difficult to drizzle over the top.
Nutrition
Serving: 1serving | Calories: 597kcal