AI-generated
Chicken Caesar Salad with Crisp Croutons
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Source: https://recipheon.com/en/recipes/main-dishes/chicken-caesar-salad-with-crisp-croutons
About this recipe
Chicken Caesar salad with crisp croutons is a filling meal with creamy dressing, fresh lettuce, and Parmesan. Juicy chicken pieces are pan-fried until golden, and the homemade croutons are toasted in the same skillet, keeping the dish simple and flavorful. Mix the mayonnaise, lemon, garlic, and anchovy dressing just before serving so the lettuce remains crisp. The recipe makes four servings and works equally well for a quick family meal or a light supper.
Ingredients
Chicken
600 g chicken breasts
1 tablespoon olive oil, for cooking
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Croutons
180 g white bread, cut into cubes
1 tablespoon olive oil
1 garlic clove, finely chopped
Dressing and salad
2 heads romaine lettuce, about 500 g, torn into pieces
100 g mayonnaise
30 g anchovy fillets, finely chopped
1 garlic clove, pressed
2 tablespoons lemon juice
1 teaspoon Dijon mustard
60 g finely grated Parmesan, divided between the dressing and garnish
2 tablespoons water
1/4 teaspoon freshly ground black pepper
Steps
Pat the chicken breasts dry with a disposable paper towel, cut into slices about 2 cm thick, and toss with the salt and pepper. Wash your hands, cutting board, and knife after contact with the raw meat.
In a small bowl, combine the mayonnaise, anchovies, garlic, lemon juice, mustard, water, pepper, and 40 g Parmesan. Stir until the dressing is smooth, then set aside until you assemble the salad.
Heat a large skillet over medium heat, add 1 tablespoon of the olive oil, and cook the chicken for about 5–6 minutes per side. The chicken should be cooked through in the center. Transfer to a clean plate and let rest for 3 minutes.
AI-generated Heat 1 tablespoon of olive oil in the same skillet. Add the bread and fry over medium heat for 6–8 minutes, turning frequently, until the croutons are golden and crisp. Add the finely chopped garlic near the end and stir briefly, just until fragrant. Remove the croutons from the skillet before the garlic darkens.
AI-generated Place the romaine in a large bowl, add about three-quarters of the dressing, and toss gently to coat the leaves lightly.
AI-generated Divide the lettuce among plates, add the sliced chicken and croutons, drizzle with the remaining dressing, and sprinkle with the remaining 20 g grated Parmesan. Serve immediately, before the croutons soften.
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3 ratings
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