Chicken Caesar Salad
Posted on June 5, 2015 by Cooking for Students
Chicken Caesar salad makes the best lunch. Tender chicken and croutons on a crisp mound of lettuce tossed with that signature dressing and finished with parmesan is simply amazing. The one ingredient that really sets Caesar salad apart from the rest is the use of anchovies. They add that buttery quality to the dressing that everyone loves as well as flavor. If you are not a fan of anchovies you will be once you try this salad. Every component works harmoniously to create a plate that is textural, flavorful and filling. The final product is a gorgeous salad that tastes even better than it looks.
What’s in it?
- 1 fillet of precooked grilled chicken
- 1 heart of romaine lettuce
- 1 anchovy fillet, chopped
- 1 garlic clove, minced
- 2 tablespoons low fat mayonnaise
- 1 tablespoon grated parmesan cheese
- Olive oil
- Juice of half a lemon
- Salt, to taste
- Pepper, to taste
How’s it made?
- Make the dressing by adding the chopped anchovy, mayo, garlic clove and oil to a food processor.
- Puree until it starts to come together then gradually add oil until the dressing is smooth and creamy.
- Taste and season with salt and pepper.
- Place in the refrigerator and chill.
- Warm the precooked grilled chicken according to the packaging instructions. In most cases you can warm it in the microwave but to build more color add some oil to a hot pan and cook it for a few minutes per side.
- Slice the chicken on the diagonal and season with a little salt and some black pepper.
- Chop the lettuce and transfer it to a bowl. Toss with a tablespoon or two of dressing.
- Add the croutons, parmesan and some more black pepper if desired. Add another dollop of dressing, and toss.
- Top with the sliced chicken.
In the end you have a lovely Caesar salad. To cut prep time even more you can purchase the dressing rather than making your own but making it fresh adds something special to the salad and is a lot healthier and lighter. As for the chicken, that can be made on your own as well if you have extra time. To do so simply pound a chicken breast until it is thin and cook on the stovetop for 3 minutes per side or until the internal temperature reaches a safe 165 degrees F. Either way, the salad is going to taste great.