Chicken Caesar Salad

Pretty much everyone loves a good Caesar salad, and this recipe will be no exception! The grilled chicken and homemade croutons sprinkled on top are super delicious, and the dressing is exactly what you want Caesar to taste like! Enjoy!

INGREDIENTS

- 1-2 heads romaine lettuce

- 1/4 cup lemon juice

- 1/3 cup olive oil

- 2 cloves garlic, minced

- 2 tsp minced fresh rosemary

- 2 tsp kosher salt

- 1 tsp black pepper

- 1 lb chicken breast, boneless and skinless

For the croutons:

- 4 cups cubed bread, sliced into 1/2-inch cubes

- 2 tbsp unsalted butter, melted

- 2 tbsp olive oil

- 1 tsp onion powder

- 1 tsp garlic powder

- 1/2 tsp kosher salt

- 1/2 tsp black pepper

For the dressing:

- 1 clove garlic, roughly chopped

- 5 filets anchovies

- 2 tsp Dijon mustard

- 1/2 cup mayonnaise

- 1/4 cup Greek yogurt

- 1 tsp Worcestershire sauce

- 2 tbsp lemon juice

- 1/2 tsp kosher salt

- 1/2 tsp black pepper

- 1 cup grated Parmesan cheese

INSTRUCTIONS

For the chicken:

- In a medium bowl, combine the lemon juice, olive oil, garlic, rosemary, salt, and black pepper. Whisk and add the chicken. Turn and submerge the chicken. Cover and place in the refrigerator to marinate at least 30 minutes or up to 2 hours.

- Preheat the oven to 375°F. Heat an oven-safe skillet or grill pan over medium-high. Once hot, add the chicken breasts. Sear on each side until browned, 3-4 minutes per side. When they are browned, place them in the preheated oven and roast until the chicken registers 160°F, 15-18 minutes. Remove from the oven and cover. Set aside, allowing the internal temperature to rise to 165°F.

For the croutons:

- Preheat the oven to 375°F.

- In a large bowl, combine the cubed bread, melted butter, olive oil, onion powder, garlic powder, salt, and black pepper. Toss to coat the bread evenly.

- Spread on a baking sheet and toast in the preheated oven until the croutons are lightly browned and dry, 12-18 minutes. Remove and set aside to cool.

For the salad:

- In a large salad bowl or small separate bowl, combine the garlic and anchovies and pound together to form a thick paste. Alternatively, they can be minced finely. Add the Dijon mustard, mayonnaise, Greek yogurt, Worcestershire sauce, lemon juice, salt, black pepper, and Parmesan cheese. Whisk until combined and smooth.

- Add the leaves of romaine and toss with the dressing. Slice the chicken and add it to the salad along with the croutons. Serve immediately.