One of my all-time favorite salads is a Caesar Salad because it packs so much tastiness in the way of salty, sour, and savory. With the herbed chicken on top it really transforms this salad into a meal. I love the saltiness of the fresh Parmigiano-Reggiano mixed with the capers, and the herbs that the chicken is sautéed in add another layer of yummy! This is a great tasting keto meal, however if you like croutons you can certainly toss some on here. There is definitely enough here to chomp on without tearing up the roof of your mouth haha!
In this recipe I use capers instead of anchovies. I know, I know. You can substitute anchovies if you so desire but they creep me out! The saltiness of the capers seems to do the trick for me. I’m the type that can’t bring myself to opening a can of anchovies, but if they are hidden in someone else’s dressing I’ll eat it. Call me weird.
This Caesar Salad Dressing is really easy and only takes a few minutes to prepare. All of the ingredients go into the blender and voila! I love adding some Parmesan to this, and you could also add Romano cheese as well. Again, you can use either anchovies or capers in this. Another version is to use egg yolks instead of avocado mayonnaise. My favorite way to serve this dressing is with vintage milk bottles. Seriously there is something about it that takes it to another level, and it’s a really pretty dressing so why not show it off? Having a nice grater for the cheese is also key here, as you will need some for the dressing and some to top the salad off with. CHEESE!!!
Once you get the dressing situated, you can move onto the protein! I used frozen ice-cube sized portions of olive oil, oregano, and French tarragon that I harvested from my garden last fall. You can use olive oil and fresh or dried herbs with fresh garlic as well. Make sure to keep the herbs contained in the center of the pan so the chicken is flavored while it cooks.
Cook on each side for 4-5 minutes in a 12″ cast iron pan (ideally) over medium heat, or until the center reaches 165 degrees. I take mine off at about 155-160 degrees, cover, and then let it sit for a few minutes before slicing into the cooked meat. That way it stays juicy!
Chicken Caesar Salad
- March 23, 2021
- 30 min
- Print this
- Herbed Chicken
- 2 chicken breasts
- 2 T olive oil
- 1 T dried or fresh tarragon
- 1 T dried or fresh oregano
- 1 clove garlic, sliced
- 2 cups chopped romaine lettuce
- 1/2 cup Parmigiano-Reggiano cheese, grated
- 3/4 cup extra virgin olive oil
- 1/3 cup fresh squeezed lemon juice
- 1 tsp Worcestershire sauce
- 3 T avocado mayonnaise, or 2 egg yolks
- 3 T capers, plus more for garnish OR 1 small can of anchovies
- 2 tsp dijon mustard
- 2 cloves garlic, peeled
- 1/3 cup Parmigiano-Reggiano cheese, grated
- Salt and pepper to taste
- Step 1
- Put dressing ingredients into a blender and blend until smooth. Transfer into a glass container or jar.
- Step 2
- Cut Romaine lettuce 1 inch apart lengthwise, wash, and put into bowls for serving.
- Step 3
- Add olive oil to skillet and heat on medium-high heat for 1 minute. Add herbs to the center and let sizzle. Add sliced garlic, and then slowly place the chicken breasts onto the center of the skillet. Sear on each side for 4-5 minutes. Reduce heat to medium and finish cooking to 155-160 degrees. Remove from heat and cover for 5 minutes (so it stays juicy and finishes cooking). Slice against the grain of the meat at about 3/4 inch intervals without cutting all the way through.
- Step 4
- Pour dressing onto lettuce, add remaining grated Parmesan cheese, sliced chicken breast, and more capers. Option to add more dressing on top of the chicken. Serve!
Song for the Prep: Salad Days by Mac Demarco
Aw you know I’d pick this song didn’t you? What a slinky little song. I just ate another Chicken Caesar Salad while swaying and wiping my keyboard off because I’m a really messy eater. La la la, la la….hippy Jonny.