Chicken Caesar Salad

Prep Time 20

Cook Time 15

Servings servings

Calories 330kcal

Ingredients

2 large Chicken breast boneless skinless butterflied
4 slices Crusty bread toasted
1/2 tsp Dried oregano
6 cups Romaine lettuce chopped

Caesar Dressing

1/4 cup Extra-virgin olive oil plus some for drizzled
2 clove Garlic grated
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tbsp Lemon juice
2 Tbsp Parmesan cheese grated, plus more for garnish
1 tsp Anchovy paste

US Customary - Metric

Instructions

Preheat grill or grill pan on medium heat. Season both sides of the chicken with salt and pepper and drizzle with olive oil. Cook the chicken on each side until an internal temperature of 160 degrees is achieved. Let sit for 3 minutes before slicing.
Drizzle the bread with a little olive oil, season with salt, pepper, and oregano.
For the dressing: whisk together olive oil, garlic, dijon, Worcestershire, lemon juice, parmesan, and anchovy paste (if using). Season with salt and pepper to taste. Adjust the ingredients to taste.
Serve the chicken over the lettuce and drizzle with about 2 teaspoons of the dressing on top or more if desired (do not over dress the salad). Serve with bread. Garnish with parmesan.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts evenly through the middle (carefully) all the way in half.

Nutrition