Chicken Caesar Salad

Chicken Caesar Salad


I’m still salivating for more of this dish and we ate dinner four hours ago. I love a good Caesar Salad and this one was quick and easy for a fast and simple weeknight meal. The three ingredient dressing does not have raw eggs (safe for all!) and the fresh out of the pan (or better yet, just off the grill) chicken breast is moist and flavorful. The recipe below serves two, but you could easily double (or triple) it to serve additional people.

Chicken Caesar Salad
Adapted from Everyday Food: Great Food Fast* 

1 large chicken breast
1/8th of a baguette, roughly diced into 1″ pieces
olive oil
1 head romaine lettuce
1 medium tomato, roughly chopped
a handful of shredded Parmesan cheese
freshly ground salt and pepper

2 heaping T light mayo
2 T lemon juice
2 heaping T grated Parmesan

Season your chicken breast with salt and pepper and pan fry or grill until browned and the internal temperature reaches 165°. Set aside to cool slightly.

While chicken is cooking, drizzle olive oil over your pieces of baguette and toast in broiler until slightly browned. Remove from oven and set aside.

Rip romaine lettuce into bit-size pieces and place in serving bowl. Top with diced tomato, a handful of shredded Parmesan, and pieces of baguette.

Return to your cooked chicken breast and roughly chop. Add chicken to the top of salad. Lightly season entire salad with salt and pepper.

Combine salad dressing ingredients, whisking until well combined. Pour over salad and toss to coast.

Serves 2.

*This cookbook is by far one of my favorites. If you are looking for a standby with lots of quick meals, it is well worth the investment (at least in my opinion!)


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