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Chicken Caesar Salad

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Chicken Caesar Salad

In a medium bowl, whisk garlic, mustard, oil, honey, and salt. Add chicken, toss to coat, and marinate in refrigerator at least 30 minutes or up to 8 hours.

Ingredients :

  • 1 clove garlic, grated or minced
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. extra-virgin olive oil
  • 2 tsp. honey
  • 1/2 tsp. kosher salt
  • 2 skinless, boneless chicken thighs
  • Croutons
  • 2 thick slices bread
  • 3 Tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Dressing And Assembly
  • 5 oil-packed anchovy fillets, drained and mashed into a paste
  • 2 large egg yolks
  • 1 clove garlic, grated or minced
  • 2 Tbsp. fresh lemon juice
  • 1/2 extra-virgin olive oil
  • 2 Tbsp. finely grated Parmesan, plus more for serving
  • Kosher salt
  • Freshly ground black pepper
  • 2 hearts of romaine, chopped or torn into bite-sized pieces

Directions :

  1. Meanwhile, cut or tear bread into 1" pieces and transfer to a large bowl. Add oil; season with salt and black pepper. Using clean hands, mix well until bread is completely coated.
  2. Preheat oven to 425° and spread bread in an even layer on a rimmed baking sheet. Remove chicken from marinade and arrange on another baking sheet. Place both baking sheets in oven and bake 7 minutes. Stir croutons, rotate both baking sheets, and continue to bake until croutons are golden and crunchy and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 7 minutes more. Optional: Broil chicken until tops are lightly golden, about 2 minutes. Let chicken rest about 10 minutes before slicing.
  3. Dressing And Assembly
  4. In a medium bowl, whisk anchovies, egg yolks, garlic, and lemon juice. Slowly whisk in oil until dressing is thick and homogenous. Whisk in Parmesan; season with salt and black pepper.
  5. Place lettuce in a large bowl, then pour half of dressing over lettuce. Gently mix well with salad tongs or clean hands. Taste and add more dressing if necessary.
  6. Divide salad among plates. Top with chicken and croutons. Garnish with Parmesan and black pepper. Serve with remaining dressing alongside.
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