Chicken Caesar Salad
Recipe Date:
March 15, 2025
Serving Size:
6
Cook Time:
00:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 head of romaine lettuce
- 1 large boneless, skinless chicken breast
- 1 cup garlic croutons
- 1/3 cup grated parmesan
- chopped herbs, such as parsley, chives, or marjoram
- 1 small garlic clove
- salt & pepper
- 1 anchovy, soaked in cold water
- 1 tbsp lemon juice
- 1 tbsp wine or sherry vinegar
- 1 tsp dijon mustard
- 1 coddled egg yolk
- 6 tbsps extra virgin olive oil
Directions
Tasting notes: This is a perfect summer meal and what goes better than Rosé?
Serena's tips: Easier way to make croutons and you can make them up to two weeks prior: rip up the bread, toss with olive oil and minced garlic, salt and pepper and cook in the oven at 450 degrees until brown and crisp (about 20 minutes), if browning to quick you can reduce the heat to 400 or 425. I always add a teaspoon of Worcestershire sauce to my Caesar dressing.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1013980-chicken-caesar-salad
Recipe courtesy of Martha Rose Shulman for the New York Times. Photo courtesy of Andrew Scrivani for the New York Times.
