Chicken Caesar salad
A classic Caesar salad will have romaine lettuce, croutons, Parmesan cheese tossed with a Caesar dressing. I don't always put the croutons on and many times I add additional foods like grilled chicken and tomatoes. See photos below for ideas.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Large bowl |
| Baking sheet |
| Ingredients |
|---|
| 1 recipe Caesar dressing |
| 4 chicken breasts |
| 1 head of romaine lettuce |
| 1/2 cup Parmesan cheese |
| salt, pepper |
| Croutons, optional |
| Notes |
|---|
| • In most kitchens, lettuce is torn with your fingers and not cut with a knife, although there are now special knives for cutting lettuce. The thought is that the lettuce will brown when using certain knives. I know people who do it both ways. I prefer to tear it with my fingers, but do what works for you. |
| Instructions |
|---|
| • Preheat oven to 450º. |
| • Marinate the chicken in 4 tablespoons of the Caesar dressing for 20 minutes at room temperature. |
| • Meanwhile, wash the lettuce and tear it into bite-sized pieces. Refrigerate the lettuce until the chicken is off the grill. See Notes above. |
| • Cook the chicken on a baking sheet for 20 minutes or until cooked completely. Let the chicken rest 5 minutes before slicing it on the bias. |
| • While the chicken is resting, add the Parmesan cheese to the lettuce and toss. Add as much or as little dressing as you want to the salad. Season to taste. Serve it on 4 plates. |
| • Top the salad with the chicken and drizzle a little of the dressing over the chicken. |
| Variations |
|---|
| • Add halved cherry tomatoes and/or olives. |
| • Use cooked shrimp instead of chicken. |
| Storage |
|---|
| • This is best eaten immediately. |
| • Any leftover chicken or dressing should be covered and refrigerated. |
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