Low FODMAP Classic Chicken Caesar Salad

Total time40 min

Prep time25 min

Cook time15 min

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Ingredients

4 servings

For the chicken

2 large boneless, skinless chicken breasts (about 1.5 lb total)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper

For the croutons

3 cups day-old crusty bread, cut into ¾-inch cubes (about 3 oz)
2 tbsp olive oil
¼ tsp kosher salt

For the dressing

2 pasteurized egg yolks
4 anchovy fillets, finely minced
2 garlic cloves, finely minced or grated
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tbsp dijon mustard
2 tbsp fresh lemon juice
1 tsp worcestershire sauce
½ cup extra-virgin olive oil
¼ cup finely grated parmesan cheese
salt and pepper, to taste

For the salad

2 large romaine lettuce hearts, chopped into 1-inch pieces (about 10 cups)
⅓ cup parmesan cheese, shaved or coarsely grated

Instructions

1
Preheat the oven to 400°F (205°C). Toss the bread cubes with 2 tbsp olive oil and 1/4 tsp kosher salt on a baking sheet, spreading them in a single layer. Bake for 10–12 minutes, turning once halfway through, until deep golden and crisp throughout. Set aside to cool.
2
Pat the chicken breasts dry and season all over with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 5–6 minutes, until the underside is golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until the thickest part registers 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then slice crosswise into 1/2-inch strips.

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