Family Style Chicken Caesar Salad
Serving a meal family style can be both low-key and elegant. Case in point? This chicken Caesar salad from Melissa Coleman’s cookbook, The Minimalist Kitchen. Its salty-savory goodness comes from olives and Worcestershire sauce instead of anchovies, and we’re obsessed with the yogurt dressing. And don’t even get us started on the crunchy croutons. The verdict? Make it tonight.
¼ cup grated Parmesan cheese
2 tablespoons mayonnaise
2 tablespoons whole-milk yogurt
2 tablespoons lemon juice or white wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
2 green olives, pitted
1 large garlic clove, smashed
Freshly ground black pepper
4 cups crusty bakery bread (like a baguette), torn into ½-inch cubes
¼ cup extra-virgin olive oil
½ teaspoon lemon pepper
Pinch of kosher salt
¾ pound skinless, boneless chicken breast
Kosher salt and freshly ground black pepper
1½ pounds thinly sliced romaine lettuce
Scant ½ cup shredded Parmesan cheese
1. Make the Dressing: Add all the dressing ingredients to the bowl of a high-powered blender or food processor; cover and blend until smooth. This can be made up to two weeks in advance and stored in the fridge.
2. Make the Croutons: Heat a 10-inch cast-iron skillet or griddle over medium-high heat. Once hot, add the cubed bread. Toss with the oil, lemon pepper and salt. Cook for about 5 minutes or until toasted with a slight chew in the center. Remove from the heat. This can be done up to a week in advance and stored, covered, at room temperature.
3. Cook the Chicken: Place the chicken in a freezer-safe plastic bag. Seal the bag, removing as much air as possible, and pound to about ⅜-inch thick. Combine the salt and pepper in a small ramekin or bowl. Sprinkle the top of the chicken with half the salt and pepper mixture. Spray the pan with the cooking spray if needed. Add the chicken, seasoned side down. Cook for 3 minutes. Sprinkle the other side with the remaining salt and pepper. Flip and cook for 3 minutes more or until the chicken reaches 165°F on a meat thermometer.Remove from the pan and slice into strips or cubes.
4. Assemble the Salad: In a large bowl, toss the lettuce with about three-fourths of the dressing. The lettuce should be lightly coated. Taste and add more dressing if necessary. Set the remaining dressing out on the table for serving. Top the salad with the croutons, chicken and Parmesan. Serve immediately.