Description
Chicken Caesar salad combines crisp romaine lettuce, grilled chicken, homemade croutons, and a creamy Caesar dressing.
Ingredients
Units
Scale
- 9 oz chicken breast
- 1 cup cherry tomatoes, halved
- 2 oz bacon, chopped
- 2 large eggs, halved
- 2 anchovy fillets
- 2 slices bread
- 1 clove garlic
- 1 fresh romaine lettuce
- Juice of 1/2 lemon
- 2 tablespoons Parmesan cheese, finely grated
- 2 tablespoons plain Greek yogurt
- 1 tablespoon Worcestershire sauce, optional
- 1 tablespoon mayonnaise
- Olive oil
Instructions
- Preheat the oven to 400°F. Cut the bread into bite-sized pieces, drizzle with olive oil, and season with salt and black pepper. Spread on a baking sheet lined with parchment paper and bake for about 5 minutes, or until crisp and golden.
- Meanwhile, cook the bacon in a skillet without oil until lightly crispy. Remove from the skillet and chop into pieces.
- Soft-boil the eggs for 5 to 6 minutes.
- Season the chicken breast all over with salt and black pepper. In the same skillet, cook the chicken in a splash of olive oil until golden brown and cooked through.
- In a food processor, combine the Greek yogurt, Parmesan cheese, mayonnaise, olive oil, anchovy fillets, garlic, lemon juice, and Worcestershire sauce. Blend until smooth.
- Tear the romaine lettuce into large pieces and place in a large salad bowl.
- Add the halved cherry tomatoes and bacon. Toss with about three-quarters of the dressing. Divide between 2 plates.
- Slice the chicken into strips and arrange on top of the salads. Add the halved eggs and croutons. Drizzle with the remaining dressing and finish with extra Parmesan cheese.
Notes
Leftover bread or baguette works perfectly for homemade croutons!
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking, Boiling, Sautéing
- Cuisine: American