Easy chicken Caesar salad
This crunchy, colorful and refreshing salad with an easy homemade Caesar dressing is perfect for lunch or a light dinner!
Yield: 4 servings
Ingredients
For the chicken:
- 1 ½ lbs. boneless, skinless chicken breast
- ¼ teaspoon kosher salt
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
For the salad:
- 8 cups chopped romaine lettuce
- 1 pint cherry tomatoes, halved
- 1 cup croutons
- Freshly shaved Parmesan cheese
For the Caesar dressing:
- ⅓ cup extra-virgin olive oil
- ¼ cup grated Parmesan cheese
- Zest and juice of 1 lemon
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 4-5 dashes Worcestershire sauce
Instructions
- Season the chicken breasts with salt, paprika, garlic powder and black pepper. Grill over medium heat for 8-10 minutes, turning once, until cooked through. (Alternatively, you can roast the chicken in the oven at 375 for 25-30 minutes, until it’s cooked through to an internal temperature of 165.)
- Let the chicken rest for 5-10 minutes, then slice.
- Meanwhile, make the dressing. Add all of the dressing ingredients to a large jar then cover and shake well to combine.
- To assemble the salad, divide the lettuce, tomatoes and grilled chicken onto four plates or bowls for serving. Top with the croutons and shaved Parmesan and drizzle with the Caesar dressing.
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Notes
Romaine lettuce is traditional for a Caesar salad, but butter lettuce or mixed greens also work great.
You could substitute a rotisserie chicken in a pinch.
Feel free to add some cooked, crumbled bacon to the top of this salad, as well as other veggies. (I like sliced red onions and cucumber with this as well.)
You can also serve this in a wrap if desired.
Nutrition
Serving: 1serving | Calories: 653kcal | Carbohydrates: 19g | Protein: 65g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 22g | Cholesterol: 172mg | Sodium: 1216mg | Fiber: 4g | Sugar: 4g
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