Chicken Caesar Salad Recipe {Homemade Caesar Dressing}
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Unrated
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Prep Time
15 mins
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Additional Time
15 mins
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Total Time
15 mins
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Servings
4
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Course
Main Course, Salad
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Cuisine
Italian
Chicken Caesar Salad Recipe {Homemade Caesar Dressing}
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A deliciously hearty and satisfying salad the whole family will enjoy! Made with a lighter Greek yogurt dressing and freshly made croutons. Feel free to use leftover grilled chicken if you've got some and also toss in some halved grape tomatoes for one more layer of fresh flavor.
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Ingredients
Dressing
- 1/2 cup Greek yogurt plain, fat free
- 3 anchovy fillet about 2 tsp once mashed
- 1 1/2 Tbsp olive oil
- 1 1/2 Tbsp mayonnaise full fat
- 2 Tbsp lemon juice fresh
- 1 1/2 tsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1/2 tsp black pepper freshly ground
- salt to taste
- 2 garlic pressed through a garlic crusher, small cloves
Croutons
- 1/2 French bread 2 days old; 16 oz loaf
- 3 Tbsp olive oil
- 1 garlic pressed through a garlic crusher, large clove
- 1/4 salt freshly ground black pepper
- 1/4 black pepper freshly ground black pepper
Salad
- 1 lb chicken breast grilled and sliced (rotisserie chicken would work too, boneless skinless
- 1 romaine lettuce chopped into bite size pieces, large head
- 1/2 cup Parmesan Cheese about 2 oz, finely shredded
Instructions
- For the dressing:
- Remove larger bones from anchovy fillets. Place in a small mixing bowl and mash to a paste with the back of a spoon. Add in mayonnaise, olive oil, lemon juice, mustard, Worcestershire sauce, pepper salt and garlic and stir until well blended. Whisk in Greek yogurt. Chill in refrigerator while preparing remainder.
- For the croutons:
- Preheat oven to 375 degrees. Cut bread into slices 1/2-inch t0 3/4-inch thick then cut each slice into cubes. Spread bread cubes into an even layer on a baking sheet and bake 5 minutes. Meanwhile, in a mixing bowl, whisk together olive oil, garlic, salt and pepper.
- Remove from oven and move bread cubes closer to center of pan (so they're more side by side), then slowly and evenly drizzle with half of the olive oil mixture and toss. Drizzle with remaining olive oil mixture and toss, then bake 5 - 6 minutes. Remove from oven and toss, then bake 5 - 6 minutes longer or until golden brown and crisp. Remove from oven and allow to cool to room temperature.
- To assemble salad:
- In a large salad bowl toss together lettuce, chicken, croutons and half of the parmesan. Drizzle with desired amount of dressing and toss. Plate and sprinkle each portion with remaining parmesan. Serve immediately.
- Recipe source: Cooking Classy
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