Chicken Caesar Salad

By Martha Rose Shulman

Published June 29, 2009

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
5(224)
Comments
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When you order this dish in a restaurant, you usually get a Caesar salad topped with dry slices of chicken breast. Here, the moist shreds are bathed in the dressing with the lettuce — another story altogether.

Featured in: Chicken Dishes, With Less Chicken

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Ingredients

Yield:Serves four to six

FOR THE SALAD

  • 1 head of romaine lettuce

  • 1 large boneless, skinless chicken breast, poached and shredded about 2 cups shredded chicken

  • 1 cup garlic croutons (see below)

  • ⅓ cup freshly grated Parmesan or shaved Parmesan

  • Chopped fresh herbs, such as parsley, chives, marjoram

FOR THE DRESSING

  • 1 small garlic clove

  • Salt

  • freshly ground pepper

  • 1 anchovy, soaked for five minutes in cold water, then rinsed and drained on a paper towel

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon wine or sherry vinegar

  • 1 teaspoon Dijon mustard

  • 1 coddled egg yolk (optional; see below)

  • 6 tablespoons extra-virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

9 grams carbs; 73 milligrams cholesterol; 282 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 19 grams fat; 3 grams fiber; 470 milligrams sodium; 19 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. FOR THE SALAD

    1. Step 1

      Remove the tough outer leaves of romaine and discard. Wash and dry the remaining leaves. Tear into medium pieces, and place in a salad bowl with the chicken, croutons and ¼ cup of the Parmesan.

    2. Step 2

      Place the garlic in a mortar and pestle with a little salt, and mash to a paste. Add the anchovy, and mash together with the garlic. Stir in the lemon juice. Add the vinegar, mustard, coddled egg yolk, salt and pepper. Whisk in the olive oil. Shortly before serving, toss with the salad. Sprinkle on the herbs and remaining Parmesan, and serve.

Tips

  • :To make garlic croutons, lightly toast slices of French or country bread. Remove them from the toaster, and immediately rub with a cut clove of garlic. Cut into small squares, or break into pieces.To coddle the egg yolk, bring a small pot of water to a boil, slowly add the egg in its shell, and cook for three minutes. Transfer to a bowl of ice water, then carefully crack the egg and remove the yolk.

  • Advance preparation:The poached chicken breasts will keep for three days in the refrigerator. The dressing can be made several hours ahead.Martha Rose Shulman can be reached at martha-rose-shulman.com.

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Ratings

5 out of 5
224 user ratings
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Comments

Ralph

I always add worcester sauce to my Ceasars. One teaspoon is appropriate for this recipe. Otherwise, this is a splendid recipe.

P

Skipped the egg and added 1 tsp of Worcestershire. Fabulous.

Kristen

Exactly the classic caesar taste I was looking for! Lots of shaved parmesan really makes this shine

Kristen

Exactly the classic caesar taste I was looking for! Lots of shaved parmesan really makes this shine

Helene

The Chicken Caesar Salad was delicious. I didn’t use the anchovy, used 2 cloves of garlic in the dressing and the Worster sauce as suggested. I used a Ciabatta bread for the croutons. Will definitely make this again soon. Perfect light summer meal.

Darcy

I would use less salad dressing. Easy and delicious.

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