Pioneer Woman Chicken Caesar Salad
For best results, prepare the dressing the night before serving to allowthe flavors a chance to fully develop...
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Servings: 4
Ingredients
Dressing Ingredients:
- ½ c sugar-free mayonnaise
- ½ c Greek yogurt
- ½ t fresh lemon juice
- 1-2 large cloves garlic, minced
- 1 t Dijon mustard
- 1½ t anchovy paste
- Sea salt and black pepper, to taste**
- ¼ c Parmesan cheese, freshly grated
- ¼ c light olive oil
- *Taste before adding additional salt because the anchovy paste isnaturally briny.
Salad Ingredients:
- 1 lb boneless, skinless chicken breast
- 2 t Italian seasoning
- ½ t garlic powder
- Sea salt and black pepper, to taste
- 1 large head Romain lettuce, cleaned, chopped, and dried completely
- ½ c shaved Parmesan cheese + more for serving
Instructions
- Preparethe dressing by combining the mayonnaise, Greek yogurt, lemon juice, garlic,Dijon mustard, and anchovy paste in a medium-sized bowl. Season with salt andblack pepper, to taste, and whisk to combine.
- Addgrated Parmesan cheese to the dressing and stir to combine. Slowly drizzle theolive oil into the dressing and whisk until thoroughly incorporated into themixture. Taste and season with additional salt and black pepper, if needed.Cover and refrigerate until ready to use.
- Placetop oven rack in the center position and pre-heat to 400°F. Line a large,rimmed baking sheet with parchment paper or a Silpat™ baking sheet.
- Arrangethe chicken breasts on the prepared baking sheet and sprinkle evenly with theItalian seasoning, garlic powder, salt, and black pepper. Place the bakingsheet in the pre-heated oven and roast for 20-25 minutes, or until the chickenis cooked through.
- Removechicken from oven and cool for 10-15 minutes before slicing.
- Toserve, assemble the salad by adding the chopped Romaine lettuce to a large mixingbowl. Add the shaved Parmesan and drizzle with 1/3 cup dressing. Gently toss tocombine.
- Divide salad between chilled salad plates and top with the sliced chicken breast.Serve immediately with the remaining salad dressing and additional shaved Parmesanon the side. Enjoy!
Notes
An instant-read thermometer inserted into the thickest part of the chicken should read just over 160°F when it is ready. The temperature will continue to rise several degrees while the chicken rests.
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