Chicken Caesar Salad
Taken from The Minimalist Kitchen by Melissa Coleman.
Make the dressing. In a high-powered blender or food processor, add all of the dressing ingredients; cover and blend until smooth. This can be made 2 weeks in advance and stored in the fridge.
Make the croutons. Heat a 10 inch cast iron skillet or griddle over medium heat. Once hot, add the cubed bread. Toss with the oil, lemon pepper, and salt. Cook for about 5 minutes or until toasted with a slight chew in the center. Remove form the heat. This can be done up to one week in advance and stored covered at room temperature.
Cook the chicken. Place the chicken in a freezer-safe ziplock bag. Seal the bag, removing as much air as possible, and pound to about 3/8 inch thick. Add the salt and pepper to a small ramekin or bowl. Sprinkle the top of the chicken with half of the salt and cracked pepper. Spray the pan with the cooking spray if needed. Add the chicken, salt side down. Cook for 3 minutes. Sprinkle the other side with the remaining salt and pepper. Flip and cook for 3 minutes more or until the chicken reaches 165 degrees. Remove from the pan and slice into strips or cubes.
Assemble the salad. In a large bowl, add the lettuce and about three-fourths of the dressing. Toss to evenly coat. The lettuce should be lightly coated. Taste and add more dressing if necessary. Set the remaining dressing out on the table for serving. Top with the croutons, chicken, and Parmesan. Serve immediately.
Ingredients
Directions
Make the dressing. In a high-powered blender or food processor, add all of the dressing ingredients; cover and blend until smooth. This can be made 2 weeks in advance and stored in the fridge.
Make the croutons. Heat a 10 inch cast iron skillet or griddle over medium heat. Once hot, add the cubed bread. Toss with the oil, lemon pepper, and salt. Cook for about 5 minutes or until toasted with a slight chew in the center. Remove form the heat. This can be done up to one week in advance and stored covered at room temperature.
Cook the chicken. Place the chicken in a freezer-safe ziplock bag. Seal the bag, removing as much air as possible, and pound to about 3/8 inch thick. Add the salt and pepper to a small ramekin or bowl. Sprinkle the top of the chicken with half of the salt and cracked pepper. Spray the pan with the cooking spray if needed. Add the chicken, salt side down. Cook for 3 minutes. Sprinkle the other side with the remaining salt and pepper. Flip and cook for 3 minutes more or until the chicken reaches 165 degrees. Remove from the pan and slice into strips or cubes.
Assemble the salad. In a large bowl, add the lettuce and about three-fourths of the dressing. Toss to evenly coat. The lettuce should be lightly coated. Taste and add more dressing if necessary. Set the remaining dressing out on the table for serving. Top with the croutons, chicken, and Parmesan. Serve immediately.
