Everyone's favorite salad is even better with protein on top. That's why this chicken Caesar salad will be a hit whenever it's made.
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INGREDIENTS

- 1-2 heads romaine lettuce
- 1/4 cup lemon juice
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 2 tsp minced fresh rosemary
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 lb chicken breast, boneless and skinless

For the croutons:

- 4 cups cubed bread, sliced into 1/2-inch cubes
- 2 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper

For the dressing:

- 1 clove garlic, roughly chopped
- 5 filets anchovies
- 2 tsp Dijon mustard
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tsp Worcestershire sauce
- 2 tbsp lemon juice
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup grated Parmesan cheese

INSTRUCTIONS

For the chicken:

- In a medium bowl, combine the lemon juice, olive oil, garlic, rosemary, salt, and black pepper. Whisk and add the chicken. Turn and submerge the chicken. Cover and place in the refrigerator to marinate at least 30 minutes or up to 2 hours.

- Preheat the oven to 375°F. Heat an oven-safe skillet or grill pan over medium-high. Once hot, add the chicken breasts. Sear on each side until browned, 3-4 minutes per side. When they are browned, place them in the preheated oven and roast until the chicken registers 160°F, 15-18 minutes. Remove from the oven and cover. Set aside, allowing the internal temperature to rise to 165°F.

For the croutons:

- Preheat the oven to 375°F.

- In a large bowl, combine the cubed bread, melted butter, olive oil, onion powder, garlic powder, salt, and black pepper. Toss to coat the bread evenly.

- Spread on a baking sheet and toast in the preheated oven until the croutons are lightly browned and dry, 12-18 minutes. Remove and set aside to cool.

For the salad:

- In a large salad bowl or small separate bowl, combine the garlic and anchovies and pound together to form a thick paste. Alternatively, they can be minced finely. Add the Dijon mustard, mayonnaise, Greek yogurt, Worcestershire sauce, lemon juice, salt, black pepper, and Parmesan cheese. Whisk until combined and smooth.

- Add the leaves of romaine and toss with the dressing. Slice the chicken and add it to the salad along with the croutons. Serve immediately.

CHAPTERS
00:00 Intro
00:46 Preparing the chicken marinade
04:05 Making the croutons
06:45 Cooking the chicken
08:08 Mixing together the Caesar dressing
11:41 Adding everything to the salad
13:27 Tasting the salad

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From my farm to your home. 🏡

My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. [ Ссылка ]

A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.

So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.

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