This restaurant-style chicken Caesar salad brings the bistro to your kitchen: juicy paprika-spiced chicken, crisp romaine, golden croutons and a creamy garlic-parmesan dressing. It is fresh, satisfying and ready in about 30 minutes, making it perfect for a light dinner or a crowd-pleasing lunch. If you love crunchy chicken salads, you will also enjoy our Chicken Salad with Croutons and Chicken Salad Stuffed Avocados.
Ingredients
- Chicken fillet
- Oil
- Salt
- Paprika
- Dry garlic
- For the sauce: 2 tbsp mayonnaise
- 1 tsp mustard
- 2 tsp soy sauce
- 1 garlic clove
- 10 g (2 tbsp) parmesan
- For the salad: Iceberg or romaine lettuce
- Tomatoes
- Parmesan
- Croutons
Instructions
- Rub the chicken fillet with a mix of oil, salt, paprika, and dry garlic.
- Sear on a well-heated skillet a few minutes per side until browned.
- Finish in the oven at 180C (350F) for about 20 minutes.
- Cool the meat and slice thinly.
- For the sauce, mix the mayonnaise, mustard, soy sauce, minced garlic, and finely grated parmesan.
- Assemble: lettuce, tomatoes, chicken, croutons, and parmesan; dress with the sauce.
Tips
- Let the chicken rest for a few minutes before slicing so it stays juicy.
- Dress the salad just before serving to keep the lettuce and croutons crisp.
- For safe cooking temperatures for chicken, check the guidance at USDA.
Nutrition (per 100 g): 121 kcal | Protein 11 g | Fat 5 g | Carbs 4 g