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Chicken Caesar Salad

Chicken Caesar Salad

Serves 4

Ingredients

Croutons

  • ½ Baguette cut into 1" cubes
  • 1 tablespoon dried Oregano
  • Olive Oil for drizzling
  • Salt & Pepper

Dressing

  • Zest and juice of 1 Lemon
  • ½ cup Olive Oil
  • ¼ cup mayonnaise
  • 5 Anchovies packed in oil
  • 2 Cloves Garlic peeled
  • 3 large splashes Worcestershire sauce

Chicken

  • 3 tablespoons Olive Oil
  • Salt & Pepper
  • 3 boneless skinless chicken breasts

Salad

  • 1 head romaine lettuce
  • 1 cup (chunk) Grana Padano
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Method

Croutons

  1. Preheat oven to 375°F.
  2. Place baguette chunks in a large bowl and add oregano, oil and season with salt and pepper.
  3. Toss well, making sure they bread is well coated with oil and spread out on a baking sheet.
  4. Toast in oven until they are crisp and golden, about 20 minutes.

Dressing

  1. Place dressing ingredients in a bowl and whisk well or alternately, puree with an immersion blender until smooth.

Chicken

  1. Heat a skillet over medium-high heat and add oil.
  2. When it is hot, season chicken breasts with salt and pepper and then sear them for 8 minutes per side, or until they are cooked through. Let cool slightly.

Salad

  1. Tear romaine into large pieces and put into a large salad bowl.
  2. Add croutons, slice chicken breasts, and then add.
  3. Pour in dressing and toss well.
  4. Garnish with the cheese by slicing it into ribbons with a vegetable peeler.
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