Chicken Caesar Salad

Name: Chicken Caesar Salad
Yield: Serves 4
Ingredients: 4 ounces Italian bread, cut in 3/4-inch cubes (about 4 cups); 3 tablespoons olive oil; Coarse salt and fresh ground pepper; 4 chicken cutlets (each 2 to 3 ounces and 1/2 inch thick); 1 package romaine lettuce hearts (18 to 20 ounces); 1/4 cup fresh lemon juice; 1/4 cup reduced-fat mayonnaise; 1/4 cup grated Parmesan cheese; 2 anchovy fillets, coarsely chopped (optional); 1 small garlic clove

December 14, 2011

Croutons can be made 3 days ahead and stored in a resealable plastic bag, at room temperature. Chicken can be cooked and stored, covered, overnight in the refrigerator. Bring the chicken and dressing to room temperature before serving.

Recipe information

Yield
Serves 4

Ingredients

For the Salad

4 ounces Italian bread, cut in 3/4-inch cubes (about 4 cups)

3 tablespoons olive oil

Coarse salt and fresh ground pepper

4 chicken cutlets (each 2 to 3 ounces and 1/2 inch thick)

1 package romaine lettuce hearts (18 to 20 ounces)

For the Dressing

1/4 cup fresh lemon juice

1/4 cup reduced-fat mayonnaise

1/4 cup grated Parmesan cheese

2 anchovy fillets, coarsely chopped (optional)

1 small garlic clove

Preparation

Step 1
Make the croutons: Preheat the oven to 375°F. Place the 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 the croutons from the oven and let cool.
Step 2
Make the chicken: Heat the remaining tablespoon oil in a large skillet over high heat. Season the chicken with salt and pepper. Cook until opaque throughout, 1 to 2 minutes per side; remove from the skillet and let cool.
Step 3
Prepare the lettuce: Cut the romaine hearts crosswise into 1-inch ribbons; wash and dry.
Step 4
Make the dressing: In a blender, combine the lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until smooth.
Step 5
Slice the chicken crosswise into strips; toss with the croutons, lettuce, and dressing.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsSalad Caesar Salad Italian American Italian European Chicken Poultry Romaine Lettuce Leafy Greens Vegetable Main Dinner Nut Free Quick Easy Weeknight Meals Blender Cookbooks

Recipe information

Ingredients

For the Salad

For the Dressing

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes