Chicken Caesar salad

October 7, 2009

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Serves 4

Toast the bread for croutons at the same time you roast the chicken breasts. Use bone-in breasts because meat on the bone is juicier then boneless meat.


4 bone-in chicken breast halves
2 tablespoons olive oil
Salt and pepper, to taste
1. Set the oven at 400 degrees. Set the chicken in one layer in a baking dish. Sprinkle with olive oil, salt, and pepper.

2. Roast the chicken for 20 minutes or until a meat thermometer inserted into the thickest part of the breasts registers 165 degrees. Remove from the oven and set aside to cool.

3. Pull the chicken off the bone in one large piece. Slice the meat on the diagonal, keeping each breast together.


6 thick slices hearty bread or baguette
2 tablespoons olive oil
1 clove garlic, smashed with skin removed
4 anchovies
2 tablespoons Dijon mustard
1/2 cup mayonnaise
Juice of 1 1/2 lemons, or more to taste
Salt and pepper, to taste
2/3 cup olive oil
1 large head romaine lettuce or 3 romaine hearts, cut into 2-inch pieces
1/4 pound piece Parmesan cheese

1. For the croutons: Set the oven at 400 degrees.

2. Cut the bread into 1-inch cubes. Set them on a rimmed baking sheet, sprinkle with olive oil, and toss well. Toast the croutons for 15 minutes, turning several times, or until they are golden and crisp.

3. For the dressing: In a blender, combine the garlic, anchovies, mustard, mayonnaise, lemon juice, salt, and pepper. Mix well. Remove the insert in the cap. With the motor running, add the olive oil through the hole in the cap. Taste for seasoning and add more lemon juice, if you like.

3. In a large bowl, combine the lettuce and enough dressing to moisten it. Toss well.

4. On each of 4 dinner plates, arrange lettuce, chicken breast, and croutons. With a vegetable peeler, make thick shreds of Parmesan. Garnish the salads with the cheese. Sprinkle with more black pepper. Lisa Falso