American · Lunch
Chicken Caesar Salad
Grilled chicken breast sliced over crisp romaine tossed in a creamy Caesar dressing built from anchovy, garlic, lemon, Dijon and Parmesan. Finished with crunchy garlic croutons and a shower of grated Parmesan. A cold composed salad served as a light main.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
615Calories
57.1gProtein
34.4gFat
18.4gCarbs
3.2gSugar
2.5gFiber
1443mgSodium
183mgChol
Instructions
1
Prep
Pat the chicken dry, season both sides with salt and pepper, and rub lightly with a little of the olive oil.
2
Grill
Cook the chicken on a hot grill pan over medium-high heat 5 to 6 minutes per side until charred and the centre reaches 165F.
3
Toast
Toss the bread cubes with remaining olive oil in a dry skillet over medium heat 4 to 5 minutes, shaking often, until golden and crisp.
4
Whisk
Combine mayonnaise, minced anchovy, minced garlic, lemon juice, Dijon and grated Parmesan into a smooth pourable dressing, then toss with the chopped romaine.
5
Plate
Slice the rested chicken across the grain, pile dressed romaine on a plate, fan the chicken over, and scatter croutons and remaining Parmesan.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g chicken breast
- 3 cups140g romaine lettuce
- 0.7 oz20g Parmesan cheese
- 22 anchovy fillets
- 1 clove1 clove garlic
- 1 tbsp1 tbsp lemon juice
- 2 tbsp30g mayonnaise
- 1 tsp1 tsp Dijon mustard
- 1.4 oz40g white bread
- 1 tbsp15ml olive oil
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper