Easy Chicken Caesar Salad Recipe
- Hey guys, today I'mgoing to show you how
to make a grilled chickenCaesar salad from scratch.
So some of my favoriterecipes are suggestions
that come from all of you.
So this recipe is goingout to bubblepuff109,
you wanted to know howto make a classic Caesar,
and I'm going to show you how to do it.
So the first thing we're going to do
is create the marinade for our chicken.
In a dish, you're goingto combine some olive oil,
some garlic, lemon zest, Italian seasoning
and salt and pepper.
Whisk that all up just until combined
and then you're going to add
your boneless, skinless chicken breasts.
Make sure it's marinated on all side,
so that the chicken is well coated.
You're then going to coverand pop in the fridge,
and then meanwhile we'regoing to create our croutons.
Now if you ask me, thecroutons are the mark
of any great Caesar salad.
So it definitely pays tomake them from scratch.
Don't go out and buy the croutons,
thinking you're going to save a step,
cause it will not be as good.
And when I show you how easy it is
to make homemade croutons,you'll never go back
to the stuff in a box.
Now when it comes to homemade croutons,
I really like to use ciabatta bread.
That's because if you slice into it,
you'll see it has all ofthose nooks and crannies
and that's where all ofyour delicious homemade
Caesar salad dressing is going to end up.
So it's a really great breadto use for something like this.
But if you can't find it,you could also use a baguette
or a French loaf, that would work as well.
You're going to slice thebread into about 1 inch cubes.
Pop it in a bowl and tothat you're going to add
some olive oil, mincedgarlic and salt and pepper.
Mix it all together and thenturn it out on a cookie sheet.
You then are going to bakeat 375 for about 15 minutes.
You're looking for thecroutons to crisp up
and turn golden brown.
Now for the dressing.
Now a classic Caesar salad
typically does have raw egg in it,
and I know that that canmake some people uneasy.
So instead we're goingto use some mayonnaise
which is pasteurized, sothere's no reason to worry.
Then we're going to addthe zest of one lemon,
and some lemon juice.
Go ahead and give that a good whisk,
and then it's time for the anchovies.
Now I know, anchovies isanother controversial subject
when it comes to Caesar salad.
Because a real traditionalist will say,
it is not a Caesar without the anchovies.
But I know that anchoviescan also make people uneasy.
So what I like to do is insteadof taking real anchovies
and smashing them up, Igo right to the paste.
Because then you tend tonot even think about it.
When you measure out the anchovy paste,
just think of it as anice flavorful paste.
Then you're going to addsome Worcestershire sauce,
add some olive oil.
Whisk it all together until combined
and then the final step isto add about a half a cup
of grated parmesan cheese.
And that's it, your dressing is done.
At this point, your chickenis probably done marinating
and it's time to grill it.
So go ahead and grillthe chicken on all sides.
Once it's done, remove it and let it rest
for about five minutes.
That will help retain allthe juices into the chicken
and make sure that yourchicken doesn't dry out.
So a classic Caesar salad ismade with romaine lettuce.
I love romaine lettuce because
it has a wonderful crunch to it
and the leaves are so big and beautiful.
So much so that I don'teven like to cut it.
I like to serve theleaves whole on the plate
and let each person cutthe lettuce themselves.
That way you'll have a reallybeautiful presentation.
To our lettuce leaves, we'regoing to add our croutons
and our dressing.
Give that all a goodtoss, making sure that
all the leaves and croutons are covered.
And then what I like todo is portion that out
onto plates and then add our chicken.
And one other littlething that I like to add,
which is not traditional at all,
but it's something that mymother love's in a Caesar salad.
She had it at a restaurant once,
and ever since thenI've been throwing them
into Caesar salad's andthat's some roasted pine nuts.
It's really deliciousand adds one more texture
to your salad.
Then you're going tofinish the whole thing off
with some more grated parmesan cheese
and some freshly cracked pepper.
And there you have it,
a homemade grilled chicken Caesar salad
that will rival anyyou'll be able to order
at a restaurant, I promise.
Give this one a try andlet me know what you think,
and keep those requests coming.
I love hearing from you guys
and if I know how to make it,
I'll definitely share the recipe.
I'll see you next time.
Learn how to make an Easy Chicken Caesar Salad Recipe with grilled chicken and homemade croutons and homemade dressing! Once you make a caesar salad at home, you'll see how much better it is than anything you will order in a restaurant. And it's so easy too! BETH'S EASY CHICKEN CAESAR SALAD RECIPE Serves 4 as a main course INGREDIENTS: 1 head romaine lettuce 2 boneless, skinless chicken breasts 1 clove garlic 1 tbsp (15 ml) Italian Herbs zest of 1 lemon ½ cup (120 ml) of olive oil 2 tbsp (30 ml) roasted pine nuts CROUTONS: 3 cups (180 g) cibatta bread, cubed into ½ inch (13mm) cubes 3 tbsps (45 ml) olive oil 1 garlic clove, minced salt and cracked pepper to taste Bake 375 degrees F (190 C) for 20-25 mins DRESSING: 3 tbsp (45 ml) prepared mayonnaise 1 tsp (5 ml) lemon zest 3 tbsp (45 ml) lemon juice 1 tsp (5 ml) anchovy paste 3-5 dashes of Worcestershire sauce 2 tbsp (30 ml) olive oil 1/2 cup (45 ml) of grated Parmesan cheese METHOD: Begin by mixing the marinade. Combine the garlic, lemon, herbs, olive oil, salt and pepper in a shallow dish and whisk until combined. Coat the chicken on all sides, cover and refrigerate for at least 30 mins. Meanwhile prepare your croutons. Combine the cubed bread, olive oil, garlic and salt and pepper in a bowl and toss until bread is well coated. Turn out onto a rimmed cookie sheet and bake at 375 for 20-25 mins, or until the croutons turn golden brown. Allow to cool and set aside. To prepare the dressing, combine mayonnaise, lemon zest and juice, anchovy paste, Worcestershire sauce, olive oil and cheese. Toss the lettuce leaves with the croutons and dressing until well coated. Portion out 2-3 leaves per plate. Then slice the chicken on the diagonal and top on the lettuce, garnish with the roasted pine nuts and additional Parmesan cheese and freshly cracked pepper to taste.