Today, I’m going to be showing you how to make grilled chicken Caesar salad with a homemade Caesar dressing. One of my wonderful friends asked me to make this recipe. I’m more than happy to share my version of the right dressing of the salad “a Caesar dressing”. And this is by no means the authentic version. But in my opinion, it’s just as good if not better. And the reason my version isn’t authentic is that it doesn’t contain raw egg as an emulsifier. But instead, I use Dijon mustard as a replacement this recipe is so simple to make restaurant-quality in my opinion so let’s get started.
You’re going to need some grated Parmigiano, some lemon juice, a clove of garlic, Dijon mustard, some extra virgin olive oil. You’re also going to need some anchovies. Don’t freak out I know anchovies are not delicious. But I’m going to tell you right now when you open the can it doesn’t smell like anything. And this dressing is not going to taste like anchovies. It’s just so that it gets it just a little slight flavor and once you try this recipe you’ll know exactly what I’m talking about.
You’re also going to need to make Caesar salad some croutons. And these are homemade croutons. I just made these it takes like three seconds well not literally. They’re really quick to make and really easy. You’re also going to need some romaine lettuce that I already chopped and washed. Made sure they’re nice and dry. And you’re also going to need some chicken. I’m using three only because I like to make more for leftovers. But I’m probably going to season it with salt, pepper, Italian seasoning cayenne pepper, and garlic powder. I do that to both sides that way it has ultimate flavor. Then I drizzle a bit of olive oil on the top.
The first thing we’re going to do is grill our chicken up. Because this takes the longest this dressing is so quick that it’s. You could even do this in the oven if it’s winter out and it’s way too cold. I usually bake them in the oven at 425 F for about half an hour. Until the internal temperature is about 165 degrees or higher. so I’m going to go throw these on the grill. Then we’ll move on to the dressing. I just have a little tiny food processor here. it’s not the greatest but it gets the job done.
So into that, I’m going to put my cheese, a clove of garlic. Lemon juice, Dijon mustard, and our anchovies. We’re going to pop the lid on and then I’m blending this until smooth. Now if you have a normal food processor with a spout this is where you want to gradually add the olive oil. When you’re blending it together. I’m just going to add a bit of the olive oil at a time until I get the consistency that I want to make the perfect Caesar Salad. So once the last of the oil is in here. You want to make sure that you blend it for an additional 20 seconds. That way all the flavors really mix well. And then I just let the chickens here and hang out until it’s done.
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Once the chickens are done and had a chance to rest. You’re going to slice chickens all nice and cut up. now I’m going to do the assembling. So all I do is add the right dressing of the salad. I start with a bit and kind of work my way up. Because it does make quite a bit and you don’t want to use too much. You just want to toss all your leaves and that dressing one of those people who like a lot of dressing. When I have a Caesar salad so didn’t use a lot of use as much or as little as you want. So once all the leaves are coated I like to put some shredded Parmesan on top.
Et voilà bon appétit ❤
Make Caesar Salad Like a Chef
- 1 cup Grated Parmesan Cheese plus more for topping
- ¼ Cup Lemon Juice
- 1 Clove Garlic
- 3 Anchovy Filets
- 1 ½ Tablespoon Dijon Mustard
- ½ Cup Extra Virgin Olive Oil
- 1 Head of Romaine Lettuce Cleaned and Chopped
- ½ Cup Croutons for Topping
- 2 Chicken Breasts
- Chicken Seasoning:
- ½ Teaspoon Cayenne Pepper
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon Garlic Powder
- Olive oil to drizzle
- Salt and Pepper to Taste