Classic Caesar Chicken Salad

Steps

How to make it

Prep 10 min · Cook 10 min

1. Pat chicken breast 120 g dry; season both sides with a pinch of salt and black pepper. Place egg 1 in cold water, bring to a boil, then simmer over medium heat 8 minutes; cool in water, peel, and set aside the yolk.
2. Mash yolk in a small bowl; add 1 minced garlic clove, 1.5 tbsp lemon juice, and 1 tbsp grated Parmesan; whisk in the remaining olive oil until emulsified into Caesar dressing; adjust salt to taste.
3. Heat 1 tsp olive oil in a skillet over medium-high; sear chicken 3 minutes on the first side until golden.
4. Flip, reduce to medium, and cook 2–3 minutes more until the center reaches 74°C or shows no pink when cut; rest 2 minutes, then slice against the grain.
5. Wash lettuce thoroughly and dry well; tear into bite-size pieces in a large bowl.
6. Toss with about two-thirds of the dressing; plate, top with chicken slices, serve remaining dressing on the side, and finish with extra cheese and pepper.

Tips & storage

Make it easier

• No lettuce? Use chilled blanched broccoli florets instead.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Keep dressing separate from greens; eat the same day for best texture.

Substitutions