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Chicken Caesar Salad Recipe | PBS Food

Ingredients

4 ounces Italian bread cut in ¾-inch cubes (about 4 cups)
3 tablespoons olive oil
Coarse salt and ground pepper
4 chicken cutlets (each 2 to 3 ounces and ½ inch thick)
1 package romaine lettuce hearts (18 to 20 ounces)
1/4 cup fresh lemon juice (from 2 lemons)
1/4 cup reduced-fat mayonnaise
1/4 cup grated Parmesan cheese
2 anchovy fillets roughly chopped (optional)
1 small garlic clove

Directions

Make croutons: Preheat oven to 375°. Place bread on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat. Bake, tossing occasionally, until golden, 12 to 15 minutes; remove from oven; and let cool.

Make chicken: Heat remaining tablespoon oil in a large skillet over high. Season chicken with salt and pepper. Cook until opaque throughout, 1 to 2 minutes per side; remove from skillet and let cool.

Prepare lettuce: Cut romaine crosswise into 1-inch ribbons; wash and dry.

Make dressing: In a blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until smooth. If preparing this recipe in advance, see storage instructions (below).

If stored in refrigerator, bring chicken and dressing to room temperature. Slice chicken crosswise into strips; toss with croutons, lettuce, and dressing.

Tips/Techniques

Note: Store croutons in a resealable plastic bag, at room temperature; cooked chicken covered, in refrigerator; washed lettuce in a large bowl with paper towels, in refrigerator; salad dressing covered, in refrigerator.

Nutrition Info

Per serving: 349 calories; 18.6 grams fat; 23.1 grams protein; 22 grams carbohydrates; 2.4 grams fiber

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Chauncey Koziol

Update: 2024-08-06