Crispy Chicken Caesar Salad

🍳 Step-by-Step Instructions

1. Season chicken breasts with 1 tbsp olive oil, garlic powder, salt, and black pepper.
2. Melt butter and 1 tbsp olive oil in a skillet over medium heat. Toss in sourdough cubes and cook 5-6 minutes until deeply golden and crunchy. Set croutons aside.
3. In the same skillet, cook chicken breasts for 5-6 minutes per side until golden and internal temperature reaches 74°C (165°F). Rest 5 minutes, then slice.
4. Whisk mayonnaise, minced anchovy, garlic, lemon juice, Dijon, Worcestershire, grated Parmesan, and black pepper in a bowl until creamy.
5. In a large salad bowl, toss chopped romaine with half the dressing.
6. Top with warm sliced chicken, crispy croutons, and shaved Parmigiano-Reggiano. Drizzle remaining dressing over top and serve immediately.

⭐ Why This Recipe Works

• Scratch Caesar dressing made in 2 minutes with simple pantry staples
• Juicy pan-seared chicken provides 35+ grams of protein
• Homemade garlic butter sourdough croutons are 10x better than store-bought
• Crisp, refreshing, and genuinely satisfying for lunch

🔄 Delicious Variations

• Kale Caesar: Substitute half the romaine with tender lacinato kale
• Shrimp Caesar: Swap chicken for pan-seared jumbo garlic shrimp
• Avocado Caesar: Add creamy diced Hass avocado

❓ Frequently Asked Questions