Chicken caesar salad with anchovy-caesar vinaigrette and garlic-parmesan croutons
Indulge in the classic flavors of a Chicken Caesar Salad with a tangy anchovy-Caesar vinaigrette and savory garlic-Parmesan croutons. Perfect for a delicious and satisfying meal!
Ingredients:
- 6 oil-packed anchovy filets, rinsed
- 3 garlic cloves, minced and divided
- 1/4 cup lemon juice
- 1 tablespoon Dijon mustard
- 1 1/4 teaspoons granulated sugar, or to taste
- 1/2 cup finely grated Parmesan, divided
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 cup plus 2 tablespoons olive oil, divided
- 2 chicken breasts
- 3 heads romaine
- 1/2 French baguette
- 1/2 cup shaved Parmesan
Instructions:
- Preheat the oven to 425° F.
- Mix together anchovies, 2 cloves of minced garlic, lemon juice, mustard, sugar, 6 tablespoons of finely grated Parmesan, and Worcestershire sauce until it forms a smooth paste.
- While the blender is on, slowly pour in 1/2 cup of olive oil until the dressing becomes thick and well blended.
- Coat chicken breasts with a few spoons of the dressing and cook on the grill or broil until they are fully cooked. Allow them to cool before slicing or dicing.
- Clean and pat dry the lettuce, then slice it as desired (I like mine chopped into 1-inch pieces).
- Split the baguette in half lengthwise, then cut each half into 1-inch pieces to make croutons. Mix them with 2 tablespoons of olive oil and 1 minced garlic clove. Bake in the preheated oven until they are crispy, approximately 10 minutes (watch out to prevent the garlic from burning!). Sprinkle the remaining 2 tablespoons of finely grated Parmesan over the croutons, then return to the oven until the cheese has melted.
- Combine the romaine lettuce with the dressing to your liking, toss in the croutons and grilled chicken, and garnish with shaved Parmesan. Bon appétit!
Summary:
- Calories: 3269 kcal
- Fat: 199 g
- Protein: 223 g
- Carbs: 159 g
- Potassium: 7091 mg
- Magnesium: 560 mg