In this recipe for Chicken Caesar Salad, the chicken is almost as crunchy as the croutons! The secret to a crusted chicken breast that's crisp on the outside and juicy on the inside. This salad can be made easily on a work night. Make extra and take for lunch the next day.
2 large skinless, boneless chicken breast (6-8 oz. each)
1 cup coarsely chopped Texas Toast Croutons (any variety you like) I used Garlic and Butter.
1 tsp. kosher salt
1/4 tsp. black pepper
1 Tbsp. unsalted butter
1 Tbsp. extra-virgin olive oil
1/2 cup of your favorite Caesar Dressing plus 2 Tbsp.
Freshly grated Parmesan cheese
1 large head Romaine Lettuce
Extra croutons for garnish
Process croutons until coarsely chopped. Transfer to paper plate or shallow dish.
Trim excess skin and fat from chicken. Slice each breast in half lengthwise. Place chicken in a plastic bag with a little water inside. Lightly pound to an even thickness. Season with salt and pepper. Dip both sides of prepared chicken into 2 Tbsp. Caesar Dressing. Transfer the chicken to the dish containing crumbs. Pat crumbs on both sides of chicken - it's OK if some crumbs fall off.
Heat oil in large non-stick pan. Lay chicken in the pan. Saute chicken until golden, 3-4 minutes. Carefully flip chicken and saute until completely cooked.
Slice romaine lettuce in half and remove core. Slice into thin shreds. Place in colander and rinse well with cold water. Dry well with paper towel and refrigerate until ready to prepare salad. I leave a piece of paper towel in with the lettuce while it's chilling to absorb excess moisture.
Slice chicken breast into strips or cubes. Toss chilled romaine with Caesar Dressing - just enough to coat the lettuce. Add chicken and croutons. Drizzle with a little extra dressing and grate plenty of parmesan cheese on top.