Ah, Caesar salad—it’s the Little Black Dress of the salad world, somehow both classic and adaptable. You know, I remember the first time I tried to make one at home—ended up with anchovy paste all over my hands and a dressing that, let’s just say, had a bit too much zing. But when done right, it’s a masterpiece of textures and flavors, and there are so many healthy twists to explore.
From kale to grilled chicken, these 13 recipes will make you rethink what Caesar salad can be. Trust me, your taste buds are in for a treat—if only I could find my zester!
Steps
- Preheat your oven to 375°F and prepare a baking sheet with parchment paper. Heat 2 tablespoons of avocado oil in a cast iron skillet over medium heat.
- Season both sides of the chicken breasts with salt and pepper. Cook the chicken in the skillet, turning halfway through, until fully cooked and the internal temperature is 165°F.
- While the chicken cooks, toss the bread cubes with avocado oil, garlic, salt, and pepper in a bowl. Spread the coated bread on the prepared baking sheet.
- Bake the bread cubes for 12-15 minutes, stirring halfway, until they turn golden brown. Remove from the oven and set aside.
- For the dressing, combine Greek yogurt, mayonnaise, parmesan cheese, minced garlic, lemon juice, Worcestershire sauce, dijon mustard, anchovy paste, avocado oil, salt, and pepper in a bowl. Whisk together and adjust seasoning as desired.
- To assemble the salad, place the chopped romaine lettuce in a large bowl and toss with two-thirds of the dressing. Add sliced chicken, croutons, parmesan cheese, and the remaining dressing on top.
- Mix everything gently until well combined. Serve the salad fresh and enjoy!
Ingredients
- Chicken:
- 3 large chicken breasts, butterflied and halved to create 6 thin pieces
- Salt and pepper to taste
- 2 tablespoons avocado oil
- Croutons:
- 1/2 loaf of French bread, cubed
- 2 tablespoons avocado oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Dressing:
- 1/3 cup plain Greek yogurt
- 1/3 cup mayonnaise
- 3 tablespoons parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons anchovy paste
- 1 tablespoon avocado oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Salad:
- 3 hearts of romaine lettuce, chopped
- 1/3 cup parmesan cheese
FAQ
- Can I use store-bought Caesar dressing for this recipe?
- Absolutely! While the homemade dressing contributes to the healthier twist of this salad, feel free to use your preferred store-bought variety if it’s more convenient for you.
- Is it possible to skip the anchovy paste in the dressing?
- Yes, you can omit the anchovy paste if you’re not a fan. The lemon juice in the dressing helps maintain the classic Caesar flavor even without the anchovies.
- How should I store leftover Caesar salad?
- For optimal freshness, store the chicken, salad, croutons, and dressing separately to avoid soggy croutons or wilted lettuce. Stored this way, leftovers can last 2-4 days.
- What temperature should the chicken reach when cooked?
- The chicken should reach an internal temperature of at least 165°F to ensure it’s fully cooked and safe to eat.
- What are the health benefits of this Caesar salad recipe?
- This salad is packed with protein from the chicken, Greek yogurt, and parmesan. It also provides nutrients such as calcium, fiber, and Vitamin C while offering a healthier dressing alternative that reduces calories by using Greek yogurt alongside mayonnaise.
Tips
- Ensure the chicken reaches an internal temperature of at least 165°F to guarantee it is safely cooked.
- For a simpler option, consider using your favorite store-bought Caesar dressing instead of making it from scratch.
- If you’re not a fan of anchovy paste, you can omit it without significantly altering the flavor, as the lemon juice will help maintain the dressing’s zest.
- To keep leftover salad fresh and crunchy, store the chicken, salad, croutons, and dressing separately, preventing soggy croutons and overly soaked lettuce.
Equipment
- Cast Iron Skillet – This is used for cooking the chicken.
- Parchment Paper – Used to line the baking sheet for croutons.
- Baking Sheet – Essential for baking the croutons.
