It’s been hot. Too hot to cook. Too hot to plan menus and write a shopping list. Too hot to bother photographing my dinner before sharing it with you. Here’s my easy version of Chicken Caesar Salad. Not quite as easy as opening a pre-made bag and assembling but not much harder.
- the smallest package you can find of chicken tenders or boneless chicken breasts
- a baguette
- Romaine lettuce (yes, I bought the bagged pre-washed, pre-cut lettuce.)
- Parmesan cheese
- Salad dressing:
- one lemon
- a few anchovies or a squirt of anchovy paste
- mayonnaise (a large dollop)
- a shake or two of Worcestershire sauce
- salt and pepper
- olive oil
1) Preheat the oven to 375.
2) Coat the chicken with olive oil, salt, pepper, and some dried herbs. (I used Italian herb mix, but then I use Italian herb mix on everything.) Bake chicken for about 15-20 minutes, depending on thickness. I used chicken tenders, which cooked pretty quickly.
3) Cube the baguette – as much as you want for croutons. I used about 2/3 of the baguette and turned the remaining third into garlic bread. Toss the bread cubes with olive oil and salt, spread onto a baking sheet lined with foil, and bake for about 10 minutes until croutons are dry and slightly crunchy.
4) Make the salad dressing. Combine all the ingredients except olive oil in a measuring cup or bowl and whisk to combine. Whisk in olive oil. How much, you ask? Just start with a little, and add until it’s the right consistency, then taste and add more if needed. Adjust seasoning to your taste.
5) When chicken is cooked, slice into bite-sized pieces.
6) This is how I assemble. Put the lettuce in a bowl and add the sliced chicken. Add dressing and toss. Then I add the croutons so they don’t get soggy. Last, I grate the Parmesan cheese onto the salad, and serve.