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
7.3gSat Fat
low-carb
protein-rich
rich-umami
all-time-classics
thirty-min-meals
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
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 6 cups280g romaine lettuce
- 1.4 oz40g Parmesan cheese
- 44 anchovy fillets
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 4 tbsp60g mayonnaise
- 2 tsp2 tsp Dijon mustard
- 2.8 oz80g white bread
- 2 tbsp30ml olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
