Chicken Caesar Salad
Chicken Caesar Salad bursting with not only Parmesan cheese and homemade croutons but crispy bacon, fresh corn, avocados, tomatoes, cucumbers etc. and the most tender, juicy Lemon Basil Chicken all bathed in luscious WAY-better-than-store-bought Caesar Dressing.
Servings 6 -8
Ingredients
Garden Salad
- 1 large head romaine lettuce, chopped
- Fresh corn from 1 ear of corn
- 1/2 cup cherry tomatoes, halved
- 6 Mini Bell Peppers sliced or 1 large red bell pepper, chopped
- 1 cucumber, sliced
- 1-2 Avocados, sliced or chopped
Caesar Dressing
- 4 whole anchovy fillets, minced then mashed
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon balsamic vinegar
- 1 teaspoon Worcestershire sauce
- 2 garlic cloves, finely minced
- 1/4 tsp EACH salt and pepper, plus more to taste
- 1/3 cup finely freshly grated Parmesan cheese
- milk as needed
Easy Croutons
- 1/2 loaf garlic/herb French bread
- olive oil
- 1/4 teaspoon garlic powder
- freshly cracked salt and pepper
Garnish
- Parmesan cheese finely freshly grated
- 6 slices bacon cooked and crumbled, more or less to taste
Instructions
- Lemon Basil Chicken: Prepare according to directions. Set aside.
- Caesar Dressing: Add all of the dressing ingredients to a mixing bowl EXCEPT the Parmesan and mix until smooth. Mix in the Parmesan. Add milk 1 tablespoon at a time to reach desired consistency. Taste and add salt/pepper to taste if needed and additional lemon juice if desired. Chill while you prepare the remaining ingredients.
- Croutons: Preheat oven to 400F degrees. Cube bread into bite size pieces and add to a large bowl. Drizzle with olive oil and toss to coat. Spread bread in an even layer onto baking sheet and bake for approximately 15 minutes or until golden.
- Assemble: Add all of the Salad Ingredients to a large bowl and toss to combine (if you are expecting leftovers then hold avocados and add to individual servings). You can add more of whatever ingredients you love (measurements are just guidelines - I like to add more corn).
- If not expecting leftovers, drizzle salad with desired amount of dressing and toss to combine along with freshly grated Parmesan. Garnish with bacon, croutons and top with chicken. If you are expecting leftovers, garnish individual servings with dressing, bacon, croutons and chicken.
Notes
*found in cans next to the tuna fish - don't be grossed out - they MAKE the dressing!
**I use a French bread called "Everything French Bread" that has sesame seeds, poppy seeds, garlic and herbs already baked into it. If your bakery has something similar I highly suggest it! If they only have garlic or herb French bread, then use that. There will probably be extra croutons - store in an airtight container or plastic bag.
Grilled Chicken Caesar Salad
- If your marinated chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
- Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
- Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) The cooking time will vary depending on the thickness of your chicken.
- Remove chicken from grill and let rest 5 minutes before slicing.