Perfect for a main dish or a side dish this caesar salad will have you coming back for more!
We were craving a delicious caesar salad the other night and if we are doing a caesar salad, we are going to do it right. No bottled dressings here.
This is a super simple salad that is bursting with delicious tangy caesar flavor. The salad is simple and easy to throw together. Start to finish even with the homemade croutons you are done with the cooking and assembly in less than 20 minutes.
Although the caesar salad is a staple at Italian restaurants, the salad actually originated in Mexico. The caesar is said to trave back to Caesar Cardini, an Italian immigrant with restaurants in both Mexico and the United States. According to his daughter, Cardini invented the salad at his restaurant Caesar’s when a rush on the fourth of July resulted in a depletion of ingredients at the restaurant.
Before you get started, make sure you have an excellent and adorable sous chef to help you out. Always makes the process more fun.
Related: Weekly Vlog #4! Homemade Caesar Salad, Bummer News, Disney Cruise Update, Self Care Real Talk.
Let’s get started.
Chicken Caesar Salad
- mason jar
- cookie sheet
- saute pan
For The Salad
- 1 Head Romaine Lettuce Roughly Chopped
- 1 Batch Homemade Croutons See Below
- 1/2 Cup Parmesan Cheese Shaved
- 1/3 Cup Caesar Dressing See Below
- 1 Loaf French or Sourdough Bread
- 6 Tbsp Butter
- 4 Cloves Garlic minced
- 2 Tsp Rosemary minced
- 1 Tbsp Olive Oil
- 1 Tsp Garlic Powder
- 3 Cloves Garlic
- 1 Egg
- 1 Tbsp Anchovy Paste
- 2.5 Tbsp Lemon Juice
- 1 Tbsp Mustard
- 1 Tsp Pepper
- .5 Tsp Salt
- 3/4 Cup Extra Virgin Olive Oil
- .5 Cup Parmesan Cheese
- 1 Pound Chicken Thighs
- 1 Container Stubbs Citrus and Onion Marinade
For the Croutons:
Slice your loaf of bread into thick slices and then into thick, bite size chunks. Place into an oven as low as you can set the temp and leave in for 20-35 minutes. This is only to dry out the bread. If you are able to leave it out and dry it out on the counter or in an unset oven that works too.
In a large skillet, melt your butter and olive oil. Add Garlic. Add bread chunks and make sure that they are entirely coated in the butter and oil. If you don’t have enough butter and oil, add additional butter.
Once coated, add garlic powder and minced rosemary. Optional: Add pepper to taste.
For the Dressing:
In a ninja or food processor combine all dressing ingredients except olive oil and pulse until completely blended. Once everything is completely smooth slowly add olive oil until desired consistency is reached.
Store in mason jar or other container, refrigerate.
For the Chicken:
Marinade chicken eight hours or overnight. Grill until chicken reaches an internal temperature of 165. We love this meat thermometer and use everytime we cook meat. We have several thermometers but this is the best by far.
For The Salad:
Roughly chop lettuce. Shave Parmesan into thick strips using a carrot peeler. Place in large bowl, add 1/3 or dressing and croutons. Toss. Add more dressing if desired.
Add chicken. Toss again.
Top with additional cheese if desired.
This salad is big enough for a full meal. I made the mistake of thinking it wasn’t and I made a gigantic pasta dish to go with it and it enough food for a family of 5 if not more.
We hope you give this delicious salad a try and enjoy it as much as we do. Please please please try the homemade croutons. They are absolutely a game changer and although a bit time consuming, totally worth it.