Description
This easy Chicken Caesar Salad Recipe combines crisp lettuce, lemon zest, homemade sourdough croutons, and a creamy homemade dressing. Unbelievably flavorful, it’s quick to make and requires no anchovy paste!
Ingredients
Scale
For the Croutons
- 3 cups crusty sourdough bread cut into 1-inch cubes
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, grated
- 3 tablespoons finely grated parmesan cheese
For the Caesar Dressing
- 1/4 cup mayonnaise
- 1/4 cup whole milk greek yogurt
- 2 small cloves garlic or 1 large clove, finely minced or pressed
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon dijon mustard
- 1 tablespoon coconut aminos
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- a bit of water to thin
For the Salad
- 8 cups chopped romaine lettuce
- zest of one lemon
- 1/4 cup shaved parmesan cheese
For the Chicken
- 1 pound boneless, skinless chicken breast (split in half lengthwise)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
Instructions
- Make the croutons: Preheat oven to 350 degrees and line a baking sheet with parchment paper. Add all of the crouton ingredients to a mixing bowl and toss until the bread is well coated. Transfer the bread cubes to the baking sheet and bake at 350 degrees for 10-12 minutes until golden brown and toasted. Set aside to let cool.
- Make the dressing: Add all of the dressing ingredients to a mixing bowl and stir until well combined.
- Prep the Salad: Add the chopped romaine to large mixing bowl. Toss with a few spoonfuls of caesar dressing until well coated. Top the salad with lemon zest and shaved parmesan cheese. Set aside while you make the chicken.
- Make the Chicken: Season the chicken breast on both sides with salt, garlic powder, onion powder, and pepper. Heat a skillet over medium-high heat. Once hot, add the olive oil and then add the chicken breast. Cook for 5 minutes per side until the chicken is golden brown and internal temperature is 165 degrees. Let the chicken rest for five minutes before slicing.
- Top the salad with the warm chicken, croutons, and a bit of extra fresh cracked black pepper. Serve and enjoy!