“Decadent” doesn’t usually come to mind when you think of salad, but this one definitely is. With a rich, tangy dressing, tender, roasted chicken thighs, crunchy croutons, and a snowfall of freshly grated Parm, this chicken Caesar salad is more voluptuous than virtuous. This recipe serves 2 generously for dinner or 4 as a side.
A hearty salad like this requires restraint in the dressing department; an overdressed Caesar can be overwhelmingly rich, so we start small with the dressing and serve the extra on the side for those who’d like more.
If chicken thighs aren’t really your style, feel free to sub in chicken breasts instead, following this recipe for baked chicken, but with the marinade below. You can still roast your croutons simultaneously; they’ll just take a little longer to turn golden at a lower temperature. Or you can skip the crouton-making and grab your favorite pre-made variety.
Made this? Let us know how it went in the comment section below!
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Yields:
2 - 4
Prep Time:
10 mins
Total Time:
1 hr 15 mins
Ingredients
Chicken
1
clove garlic, grated or minced
2tbsp.
Dijon mustard
2tbsp.
extra-virgin olive oil
2tsp.
honey
1/2tsp.
kosher salt
2
skinless, boneless chicken thighs
Croutons
2
thick slices bread
3tbsp.
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Dressing And Assembly
5
oil-packed anchovy fillets, drained and mashed into a paste
2
large egg yolks
1
clove garlic, grated or minced
2tbsp.
fresh lemon juice
1/2
extra-virgin olive oil
2tbsp.
finely grated Parmesan, plus more for serving
Kosher salt
Freshly ground black pepper
2
hearts of romaine, chopped or torn into bite-sized pieces
Directions
Chicken
In a medium bowl, whisk garlic, mustard, oil, honey, and salt. Add chicken, toss to coat, and marinate in refrigerator at least 30 minutes or up to 8 hours.
Croutons
Step 1Meanwhile, cut or tear bread into 1" pieces and transfer to a large bowl. Add oil; season with salt and black pepper. Using clean hands, mix well until bread is completely coated.
Step 2Preheat oven to 425° and spread bread in an even layer on a rimmed baking sheet. Remove chicken from marinade and arrange on another baking sheet. Place both baking sheets in oven and bake 7 minutes. Stir croutons, rotate both baking sheets, and continue to bake until croutons are golden and crunchy and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 7 minutes more. Optional: Broil chicken until tops are lightly golden, about 2 minutes. Let chicken rest about 10 minutes before slicing.
Dressing And Assembly
Step 1In a medium bowl, whisk anchovies, egg yolks, garlic, and lemon juice. Slowly whisk in oil until dressing is thick and homogenous. Whisk in Parmesan; season with salt and black pepper.
Step 2Place lettuce in a large bowl, then pour half of dressing over lettuce. Gently mix well with salad tongs or clean hands. Taste and add more dressing if necessary.
Step 3Divide salad among plates. Top with chicken and croutons. Garnish with Parmesan and black pepper. Serve with remaining dressing alongside.
PHOTO: LUCY SCHAEFFER, FOOD STYLING: LENA ABRAHAM
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Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
