Red Meat Allergy Friendly Classic Chicken Caesar Salad
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Learn more →Ingredients
4 servings
For the chicken
- 2 large boneless, skinless chicken breasts (about 1.5 lb total)
- 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
- 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
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
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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