Epic Chicken Caesar Salad with Anchovy Breadcrumbs
Dietary: Gluten-Free, Whole30, Dairy-Free (if modified)
Servings: 4
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
For the Anchovy Breadcrumbs:
- 6 anchovies packed in oil or the remaining anchovies from the tin after making the dressing
- 1 tablespoon of oil from the tin of anchovies
- ⅓ cup gluten-free panko breadcrumbs I use Aleia Brand
For the Salad:
- 4 cups roughly chopped romaine or 1 head
- 7 ounces little gem lettuce leaves
- ¼ cup freshly grated parmesan cheese omit for dairy-free
- Freshly ground black pepper
Instructions
Make the Caesar Dressing:
- Find the full step-by-step for my Caesar Dressing here. Set aside while you make the rest of the salad elements.
Cook the Chicken:
- 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.
- 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.
Meanwhile, Make the Anchovy Breadcrumbs:
- 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.
- 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.
To Assemble the Salad:
- 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.
- 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.