Chicken Caesar Salad with Croutons Recipe
Chicken Caesar salad is a bowl of crisp lettuce, juicy meat, crunchy croutons, and an intense Parmesan dressing. Although it was created on the US–Mexico border, today it’s one of the most popular dishes in American restaurants. It’s somewhere between a light lunch and a satisfying dinner.
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
3
Ingredients
- chicken breast - 350 g
- romaine lettuce - 1 head
- wheat bread - 3 slice
- olive oil - 3 tablespoon
- Parmesan - 40 g
- Greek yogurt - 60 g
- mayonnaise - 30 g
- lemon juice - 1.5 tablespoon
- garlic - 1 piece
- Worcestershire sauce - 1 teaspoon
- mustard - 0.5 teaspoon
- salt - 0.75 teaspoon
- black pepper - 0.5 teaspoon
Main Ingredient:
chicken
Preparation
- Trim the chicken breast of any membranes, pat dry with paper towels, and season with salt and pepper on both sides.
- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chicken and cook for 5–6 minutes on one side, until browned.
- Flip the chicken and cook for another 5–6 minutes, until the meat is completely white in the center and no pink juices run out when pierced. Transfer to a plate, cover with foil, and let rest for a few minutes.
- Cut the bread slices into cubes. In the same pan, add 1 tablespoon of olive oil, add the bread, and fry for 4–5 minutes, stirring often, until the cubes are golden and crisp. Set aside to cool.
- Wash the romaine lettuce, dry thoroughly (ideally in a salad spinner), and tear into larger pieces into a large bowl.
- Finely chop the garlic or press it through a garlic press.
- In a small bowl, mix the Greek yogurt, mayonnaise, lemon juice, Worcestershire sauce, mustard, garlic, half of the grated Parmesan, and a pinch of salt and pepper. Stir until you get a smooth, fairly thick dressing.
- Slice the chicken into strips or pieces.
- Add the dressing to the bowl with the lettuce and gently toss with your hands or tongs so every leaf is lightly coated.
- Add the croutons and most of the chicken pieces, and gently toss again.
- Arrange the remaining chicken on top and sprinkle with the rest of the Parmesan.
- Serve immediately, before the croutons soften.
Storage
In fridge:
1 days
Freezing:
No
Gotową sałatkę najlepiej zjeść od razu, bo grzanki szybko miękną, a sałata więdnie. Jeśli chcesz coś zostawić na później, przechowuj osobno sos, usmażonego kurczaka, sałatę i grzanki, a mieszaj dopiero przed podaniem.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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