Chicken Caesar Salad

Serving Size: 4

This Caesar salad recipe uses anchovy pastse in the dressing for authentic texture and taste, without the raw egg. Plus homemade whole wheat croutons for flavorful crunch!

Recipe by: Mayumi Tavalero

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15

Recipe Serving Size4

Cooking Tools Required

Baking sheet, Cutting board, Food Processor, Grater, Mixing bowls, parchment paper, Saucepan, Saute pan, Sharp Knives, Vegetable Peeler

Ingredients

1 head romaine lettuce large; chopped, washed and dried in a salad spinner

For the Poached Chicken:

1 pound boneless skinless chicken breast
cold water to cover chicken by at least 1 inch
1/2 teaspoon Kosher salt
2 clove garlic smashed and peeled
1/2 whole lemon squeezed into poaching liquid
1/2 teaspoon whole black peppercorns

For the croutons:

2 slice whole wheat bread cut into 1/2-inch cubes
2 teaspoon extra virgin olive oil
1 clove garlic peeled and smashed

For the dressing:

1 clove garlic put through a press
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
6 tablespoon extra virgin olive oil
1 lemon juiced
2 tablespoon grated parmesan cheese
Kosher salt to taste or dietary preference
freshly ground black pepper to taste or dietary preference

Instructions

Add chicken to a large pot and cover with cold water, by at least 1 inch. Sprinkle evenly with salt, then add garlic, lemon, and black peppercorns.Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees), while you work on the rest of the prep. Remove chicken from the pot and set aside.
To make the croutons, Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove it (reserve) and add the bread cubes, toss to evenly coat. Leave on low heat until lightly browned and crisp. Season with salt and pepper.
To make the dressing, add all of the ingredients into a jar with a tight-fitting lid. Finely chop the reserved garlic clove and add to jar. Shake vigorously until blended.
Place a tablespoon of the dressing in a medium bowl. Add 1/4 of the lettuce (for 1 serving) and croutons. Toss until well coated. Plate and repeat for the remaining servings. Top with 1/4 of the sliced chicken. Important: Do not toss salad until ready to serve.

Reheating Instructions

Store lettuce and dressing in refrigerator for up to 4 days. Store croutons at room temperature in an airtight container. Toss lettuce with dressing just before serving.

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