This Caesar salad dressing does double duty. As a dressing, it is creamy and garlicky with just the right amount of lemony sharpness. As a marinade, it yields chicken breasts which are incredibly savoury, moist, and succulent.
Hail Caesar Salad
For the croutons
- 2 T Olive oil
- 1/2 t Maldon salt / 1/4 t fine salt
- 1/2 t Dried thyme
- 1/2 t Dried oregano
- 125 g Whole wheat ciabatta or other crusty bread of your choice, cut into bite-sized cubes
- Preheat the oven to 425ºF.
- Whisk together the oil, salt, and herbs.
- Toss the bread in the oil mixture until well coated.
- Bake for 15 minutes, turning the cubes halfway through the cooking time, until crisp and browned. Set aside.
For the Dressing and Marinade
- 6 T Mayonnaise
- 4 T Lemon juice
- 1 t Maldon salt / 1/2 t fine salt
- 1 t Sugar
- 2 t Worcestershire sauce
- 2 Cloves garlic, grated
- 1 T Dijon mustard
- 1/2 C Grated Parmesan
- 2 chicken breasts, bone-in, skin-on
- 1 1/2 Hearts of Romaine, washed and torn into bite-sized pieces
- Parmesan shavings (these can be made using a vegetable peeler)
- Whisk together the mayonnaise, lemon juice, salt, sugar, Worcestershire sauce, garlic, Dijon, and grated Parmesan until well blended.
- Marinate the chicken breasts in half of the dressing and refrigerate the remaining dressing until ready to use. It is ideal to allow the chicken to marinate for at least 1 hour or up to 4 hours.
- When you are ready to cook the chicken, preheat the oven to 425ºF and bake for 30 minutes until just cooked through. Broil the skin to brown it further, if needed. Allow to sit for at least 10 minutes before carving.
- When you are ready to assemble the salad, toss the Romaine lettuce in the reserved dressing and top with slices of chicken, croutons and Parmesan shavings.
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P.S. Looking for more salad recipes? Try: