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Chicken Caesar Salad Lunch - A Fresh, Satisfying Midday Meal

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Romaine lettuce: 2 large hearts, chopped
  • Cooked chicken: 2 cups, sliced or diced (grilled, roasted, or rotisserie)
  • Parmesan cheese: 1/2 cup, freshly grated or shaved
  • Croutons: 1 to 1 1/2 cups (homemade or store-bought)
  • Cherry tomatoes (optional): 1 cup, halved
  • Avocado (optional): 1 ripe, sliced
  • Greek yogurt or mayonnaise: 1/3 cup (yogurt for lighter, mayo for classic)
  • Olive oil: 2 tablespoons
  • Lemon juice: 2 tablespoons, freshly squeezed
  • Dijon mustard: 1 teaspoon
  • Garlic: 1 small clove, finely grated or minced
  • Anchovy fillets: 2, mashed (or 1–2 teaspoons anchovy paste)
  • Worcestershire sauce: 1/2 teaspoon (optional if using anchovy paste; use for umami)
  • Parmesan: 2 tablespoons, very finely grated
  • Salt and black pepper: to taste
  • Bread: 3 cups, cubed (sourdough or baguette)
  • Olive oil: 2 tablespoons
  • Garlic powder: 1/2 teaspoon
  • Salt and pepper: to taste

Method
 

  1. Make the croutons (if using): Toss bread cubes with olive oil, garlic powder, salt, and pepper. Bake at 375°F (190°C) for 10–12 minutes, stirring once, until golden and crisp. Cool completely.
  2. Cook the chicken: Season chicken breasts with salt, pepper, and a drizzle of olive oil. Grill or pan-sear over medium heat until cooked through (internal temp 165°F/74°C). Rest 5 minutes, then slice. Use leftover or rotisserie chicken to save time.
  3. Make the dressing: In a bowl, whisk yogurt or mayo, olive oil, lemon juice, Dijon, garlic, anchovy, and Worcestershire. Stir in finely grated Parmesan. Season with salt and lots of black pepper. Adjust lemon or salt to taste.
  4. Prep the greens: Rinse and dry romaine thoroughly. Chop into bite-size pieces and place in a large bowl. Dry leaves are key for clinging dressing.
  5. Toss the salad base: Add a few spoonfuls of dressing to the romaine and toss gently to coat. Layer in half the Parmesan and croutons; toss again.
  6. Add chicken and extras: Top with sliced chicken, remaining Parmesan, and more croutons. Add tomatoes or avocado if you like.
  7. Finish and serve: Drizzle with a little extra dressing and crack fresh black pepper on top. Serve immediately while everything is crisp and fresh.

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