Chicken Caesar Salad Recipe
Juicy chicken, crisp romaine, homemade croutons, and shaved Parmesan come together in this classic salad. The star is the tangy, creamy homemade dressing made with anchovies, garlic, lemon juice, and Dijon mustard.
Servings: 6
Cost: $10
Equipment
- 1 skillet
- 1 serving bowl
Ingredients
- 3 boneless Skinless Chicken Breasts
- 2 cups caesar dressing
- 1 tablespoon olive oil
- 2 cups Romaine lettuce
- 2 cups Shredded brussel sprouts
- 2 cups Shredded tuscan kale
- 1 cup grape tomatoes halved
- Croutons
- Parmesan cheese
Instructions
- Pat the chicken dry with a paper towel and transfer to a ziptop bag or shallow bowl.
- Pour 1 cup of the dressing over the chicken and seal the bag or cover with plastic wrap. Marinate the chicken for 4 hours or overnight.
- Remove the chicken from the dressing and discard the used dressing.
- Heat the olive oil in a large skillet over medium high heat.
- Add the chicken to the pan and cook for 5-7 minutes or until golden brown. Flip the chicken over and cook for an additional 5-7 minutes or until the chicken is cooked through and registers 165˚F on an instant read thermometer.
- Remove the chicken from the pan and allow to rest for 10-15 minutes.
- Assemble the salad by tossing the lettuce, Brussels sprouts, kale and tomatoes together in a bowl or deep platter.
- Slice the chicken and arrange it on top of the salad.
- Top with the croutons and cheese. Drizzle with dressing and serve immediately.
Nutrition
Calories: 705kcal | Carbohydrates: 7g | Protein: 51g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 176mg | Sodium: 1224mg | Potassium: 1098mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2587IU | Vitamin C: 38mg | Calcium: 87mg | Iron: 2mg