Gen Recipes

Chicken Caesar Salad

Ingredients (Makes 4 servings)

• 2 boneless, skin‑less chicken breasts (about 1 lb)
• 2 tablespoons olive oil
• Salt & pepper, to taste
• 1 head romaine lettuce, chopped
• ½ cup croutons (store‑bought or homemade)
• ¼ cup grated Parmesan cheese
• 2 garlic cloves, minced
• 2 anchovy fillets, finely chopped (optional)
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon olive oil (for dressing)
• 1 tablespoon freshly grated nutmeg (optional)
• Freshly ground black pepper, to finish

Directions

1. Season & grill the chicken: Rub the chicken breasts with 2 tsp olive oil, salt, and pepper. Grill over medium heat for 6–7 min per side until cooked through. Let rest 5 min, then slice thinly.
2. Make the Caesar dressing: In a bowl whisk together minced garlic, anchovies, Dijon, Worcestershire, lemon juice, and 1 tsp olive oil. Slowly whisk in ½ cup of heavy cream or Greek yogurt until emulsified.
3. Assemble the salad: Toss chopped romaine with the dressing until evenly coated.
4. Add the toppings: Sprinkle over sliced chicken, croutons, and grated Parmesan.
5. Finish: Drizzle a little extra olive oil, sprinkle nutmeg and pepper, then give one final gentle toss.
6. Serve immediately: The crunch of lettuce and croutons is best when fresh.
7. Optional extras: Add boiled egg halves, cherry tomatoes, or a splash of balsamic glaze for a twist.
8. Storage note: Keep dressing in the fridge and toss lettuce just before serving to avoid wilting.

Related Recipes

• Grilled Chicken Salad
• Caesar Salad with Shrimp
• Roasted Chicken & Croutons
• Quinoa Caesar Salad
• Veggie Caesar Salad
• Classic Caesar Dressing
• Caesar Salad with Mozzarella

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