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Chicken Caesar Salad Recipe

Name: Anonymous Cafes Chicken Caesar Salad Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 heads Romaine lettuce; 2 pieces Grilled chicken breast; 1 cups Parmesan cheese; 6 slices Bacon; 1.5 cups Croutons; 0.5 pieces Fresh lemon (optional, for serving); 0.5 cups Mayonnaise; 0.25 cups Greek yogurt (plain); 1 tsp Anchovy paste; 1 tsp Dijon mustard; 2 cloves Garlic; 1 tsp Worcestershire sauce; 2 tbs Fresh lemon juice; 3 tbs Extra-virgin olive oil; 0.5 tsp Freshly ground black pepper; 0.5 tsp Kosher salt; 2 pieces Boneless skinless chicken breasts; 1 tbs Olive oil; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 0.5 tsp Kosher salt; 0.25 tsp Black pepper; 6 slices Streaky bacon slices

Inspired by Anonymous Cafe

Time40m

Serves4

Grilled chicken, romaine lettuce, parmesan cheese, bacon, croutons

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Ingredients

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Salad

2 heads Romaine lettuce

2 pieces Grilled chicken breast

1 cups Parmesan cheese

6 slices Bacon

1 1/2 cups Croutons

1/2 pieces Fresh lemon (optional, for serving)

Caesar Dressing

1/2 cups Mayonnaise

1/4 cups Greek yogurt (plain)

1 tsp Anchovy paste

1 tsp Dijon mustard

2 cloves Garlic

1 tsp Original Worcestershire Sauce

2 tbs Fresh lemon juice

3 tbs Extra-virgin olive oil

1/2 tsp Freshly ground black pepper

1/2 tsp Kosher salt

For Grilling Chicken

2 pieces Boneless skinless chicken breasts

1 tbs olive oil

1/2 tsp Watkins garlic powder

1/2 tsp Smoked paprika

1/2 tsp Kosher salt

1/4 tsp black pepper

For Bacon

6 slices Streaky bacon slices

Method

For Bacon

Cook bacon

Preheat a skillet over medium heat. Lay bacon slices in a single layer and cook 3–4 minutes per side, or until crisp to your liking. Transfer to a paper-towel-lined plate to drain and cool, then crumble or chop into bite-size pieces. Reserve bacon fat in pan for optional use.

For Grilling Chicken

Prepare chicken

If breasts are very thick, butterfly or pound to an even thickness (about 3/4 in). Pat chicken dry with paper towel.

Brush both sides of the chicken with 1 tablespoon olive oil and season evenly with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika.

Preheat a grill or grill pan to medium-high (about 400°F/200°C). Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove from grill and let rest 5 minutes, then slice thinly across the grain.

Caesar Dressing

In a medium bowl or jar, mash 2 garlic cloves with a pinch of salt to form a paste. Add 1 tsp anchovy paste, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbs fresh lemon juice, 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt.

Whisk or blend until smooth. Slowly whisk in 3 tbs extra-virgin olive oil to emulsify. Taste and adjust seasoning with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. If dressing is too thick, thin with 1–2 tbs water or more lemon juice to desired consistency.

Salad Assembly

Wash and dry romaine lettuce thoroughly. Trim core, then roughly chop or tear into bite-size pieces. Place in a large salad bowl.

Add 1.5 cups croutons, 1 cup grated or shaved Parmesan cheese, and the crumbled bacon to the bowl with the lettuce.

Add sliced grilled chicken on top of the salad.

Pour about 3/4 of the dressing over the salad (reserve some to taste) and toss gently to combine, ensuring leaves are evenly coated. Add additional dressing as needed.

Finish with a light sprinkle of extra Parmesan if desired and a squeeze of the remaining 1/2 lemon wedge over the top. Serve immediately.