Parmesan Chicken Caesar Salad - BigOven 162589
Parmesan Chicken Caesar Salad

Parmesan Chicken Caesar Salad

Ready in 20 minutes
4 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Parmesan Chicken Caesar Salad"

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A tasty main-dish version of the Caesar Salad recipe that's already posted online. Many groceries now offer ready-to-saute Parmesan Chicken Breasts give them a try for an extra simple weeknight "tastes-like-homemade" meal.

"Be sure the lettuce is thoroughly dried before you toss it with the dressing. [I made edits to this recipe.]"

- stevemur

Ingredients

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2 head Romaine
1 FOR THE DRESSING
1 can Anchovies
0.5 whole Lemon; squeezed
1 clove Garlic; minced
5 tablespoon Olive oil
3 tablespoon Red wine vinegar
1.5 teaspoon Worcestershire sauce
1 Egg yolk
1 tablespoon Dijon mustard
2 handfuls Croutons; I prefer Pepperidge Farm
2 tablespoon Parmesan cheese; grated
1 PARMESAN CRUSTED CHICKEN
2 whole Parmesan Chicken Breasts; sold at some groceries, or make your own from BigOven recipe
3 tablespoon Vegetable oil

Original recipe makes 6 Servings

Servings  

Preparation

More and more grocery stores these days are selling pre-made "Parmesan Chicken Breasts" in the ready-to-go sections of the store. You can find these at Whole Foods Market, QFC (in the Northwest), and several Safeways; I'm sure they are available in other locations as well. Alternatively, with a little more effort, you can make your own (simply search BigOven for "Parmesan Chicken").

Preheat oven to 375 degrees. Also preheat large oven-ready saute pan over medium high heat. Add 3 tablespoons vegetable oil. When hot, gently place parmesan chicken breasts in there, and turn the heat down to medium. Let sear for about a minute or two, and flip over. (Check it carefully, but frequently... parmesan cheese burns rapidly!). Sear on the other side for about a minute. When they are brown on both sides, pop into the oven for another 5-8 minutes to cook all the way through.

Meanwhile, make the salad. Wash and dry lettuce carefully. I strongly recommend wrapping the torn lettuce in a generous amount of paper towels and chilling in the fridge for at least 1 1/2 hours. I have found that getting truly chilled, crisp, and bone-DRY lettuce is the key to a great Caesar Salad, almost as much as the dressing itself. Crush the garlic and anchovies together until they are a fine paste. Whisk in other ingredients rapidly.

Toss salad, shave parmesean cheese and add croutons at the last minute do not let lettuce sit with dressing on it or it will wilt. Season with ground pepper to taste. Top with sliced chicken breasts.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 229 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"A variation on this recipe  " stevemur stevemur

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Tasty! I added a little bit more Worcestire sauce and grilled the romaine, too.
sduncan44 1 year ago
Be sure the lettuce is thoroughly dried before you toss it with the dressing. [I made edits to this recipe.]
stevemur 7 years ago
[I made edits to this recipe.]
stevemur 7 years ago
A tasty main-dish version of the Caesar Salad recipe that's already posted online. Many groceries now offer ready-to-saute Parmesan Chicken Breasts -- give them a try for an extra simple weeknight 'tastes-like-homemade' meal. [I posted this recipe.]
stevemur 7 years ago
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