Not just another chicken Caesar salad from Food52 by Ali Slagle

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Ingredients

Parmesan cheese
garlic
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Plumberful on June 10, 2025

This recipe is just genius. I’ve now made it multiple times, most recently with beautiful Red Butter-crunch lettuce (Baby Romaine) from our local farm CSA. I made the croutons from leftover focaccia that I had baked the day before and they were so delicious and crunchy, fried in the pan with all the chicken juices! Everyone loves this salad.
SheilaS on May 30, 2024

I usually avoid chicken Caesars in restaurants where they're often topped with dry, bland chicken breast. This one, on the other hand is perfect! It uses chicken thighs which are first marinated in some of the dressing. Then the croutons get cooked in the same pan so they're flavored with the drippings. Great recipe!
anya_sf on May 03, 2022

I used chicken breast, pounded to an even thickness, and the chicken turned out very moist. There was more dressing than needed for both the chicken and the salad. The instructions don't specifically say to wipe out the skillet before cooking the croutons, but it's implied since the croutons cook in olive oil, but an awful lot of oil was rendered while the chicken was cooking, so the croutons could potentially be cooked in that instead (although I used olive oil). We really enjoyed this and 2 of us finished most of it as a main course dinner salad.