Chicken Caesar Salad

Name: Chicken Caesar Salad
Cook time: 1 h
Total time: 1 h
Cuisine: American, Latin American
Ingredients: 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; , Salt; 2/3 cup, mayonnaise; 3 tablespoons, lemon juice; 1 tablespoon, Dijon mustard; 1 tablespoon, extra-virgin olive oil; 2 teaspoons, Worcestershire sauce; 2 , garlic cloves, minced; 3 - 4 , anchovy fillets, rinsed, patted dry, and minced; 1/2 teaspoon, pepper; 1/8 teaspoon, salt; 2 heads, romaine lettuce (12 ounces each) (large outer leaves discarded), washed, dried, and cut into 1-inch pieces (16 cups); 2 cups, croutons; 2 ounces, Parmesan cheese, grated (1 cup); , pepper

Instructions

Cook:1h

Throwing together leftover cooked chicken, dressing, and greens is a way to put dinner on the table without much thought. Maybe that's exactly the problem. To ensure moist, judiciously seasoned chicken, we arranged four chicken breasts in a steamer basket, submerged the basket in a Dutch oven filled with salted water, and brought the water up to 175 degrees over medium heat. We then shut off the heat, covered the pot, and let the chicken cook gently via the salted water's residual heat until the chicken registered 160 degrees. Before slicing the chicken, we let it rest to allow the juices to redistribute, ensuring moist meat. We placed the sliced chicken over a bed of romaine, croutons, and grated Parmesan cheese that we had dressed with a mayonnaise-based (raw egg–free) Caesar dressing.

Updated at: Wed, 16 Apr 2025 04:36:38 GMT