Epic Chicken Caesar Salad with Anchovy Breadcrumbs As seen on The Defined Dish Bookmark recipe Print recipe Download recipe Share Total Time 35 minutes Rating 5 out of 5 stars (3) Ingredients 4 servings Caesar Dressing1 pound boneless skinless chicken breasts1 teaspoon kosher salt½ teaspoon freshly ground black pepper2 tablespoons extra virgin olive oil6 anchovies packed in oil (or the remaining anchovies from the tin after making the dressing)1 tablespoon of oil from the tin of anchovies⅓ cup gluten-free panko breadcrumbs (I use Aleia Brand)4 cups roughly chopped romaine (or 1 head)7 ounces little gem lettuce leaves¼ cup freshly grated parmesan cheese (omit for dairy-free)Freshly ground black pepper Calories AmericanDinnerGluten-FreeIntermediateHealthyFryingSaladsDairy-FreeVegetablesLunchSavoryCrispyPoultryMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Make the Caesar Dressing: Step 2 Find the full step-by-step for my Caesar Dressing here. Set aside while you make the rest of the salad elements. Step 3 Cook the Chicken: Step 4 Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels. Season both sides of the chicken with salt and pepper. Step 5 Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the chicken and cook until golden brown on both sides and just cooked through, about 4 minutes per side. Transfer to a cutting board and allow to rest for 5 minutes. Step 6 Meanwhile, Make the Anchovy Breadcrumbs: Step 7 Reduce the heat in the skillet to medium-low. Add the anchovies and anchovy oil to the skillet and cook, using the back of a wooden spoon to mash up the anchovies until they turn into a paste-like consistency, about 2 minutes. Step 8 Once the anchovies are a paste, add the breadcrumbs and cook, tossing frequently, until the panko has just toasted and is golden, about 4 minutes, watching carefully so as to not burn. Remove from the heat and set aside. Step 9 To Assemble the Salad: Step 10 In a large bowl, combine the romaine and little gem lettuces. Add desired amount of Caesar dressing and gently toss until well coated. Divide the salad among four plates. Step 11 Slice the chicken and divide on top of each salad along with a generous sprinkle of grated parmesan (if using) and the crunchy anchovy breadcrumbs. Finish with a few cracks of freshly ground black pepper.
