Pescatarian Grilled Chicken Caesar Salad
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts (2 large)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the croutons
- 3 cups day-old bread, cut into ¾-inch cubes (about 3 oz)
- 2 tbsp olive oil
- ¼ tsp kosher salt
For the dressing
- 3 anchovy fillets, finely minced
- 2 garlic cloves, finely minced or grated
- 1 pasteurized egg yolk
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- ⅓ cup 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
- ¼ cup shaved cheese or coarsely grated parmesan cheese
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 until evenly coated. Spread in a single layer and bake for 10–12 minutes, turning once halfway through, until golden and crisp. Set aside to cool.
- 2
Pat the chicken breasts dry and pound any thick ends to an even thickness of about 3/4 inch. Brush all over with 2 tbsp olive oil and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
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