This Chicken Caesar-ish Salad with Parmesan Crispies is a quick and easy salad that is perfect on its own or added to a meal!
Sometimes your gal just wants a big ol’ salad. I know I’ve told y’all this before. I really love a good salad! So much fresh produce and lots of good for you stuff all together with a yummy dressing, protein optional. There is something about all the flavors and veggies that I just can’t get enough of. I do have several tips and tricks for making yummy salads at home– so read up!
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Chicken Caesar-ish Salad with Parmesan Crispies
I love a good Caesar Salad! I’ve tried variations at home with anchovy paste and honestly they are really good! Nothing to be scared of! I know people have opinions about anchovies but they do add lots of flavor. Anyways, the best thing about this salad is that it’s a Caesar-ish, emphasis on the -ish, salad. That means no anchovy paste.
Instead, this is the salad I make whenever I’m craving a Caesar salad and just want to use whatever I have around the pantry! This is great because you probably have a lots of the dressing ingredients in your pantry already. And yes, that is one of my rules about salads. You’ve got to the make dressing. It makes SUCH a difference in flavor and honestly y’all making your own dressing so easy and quick. It is literally whisking a few things together in a bowl, easy peasy. You get to skip all the preservatives and additives of the bottled stuff and get tons more flavor. That is a major win-win in my book!
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Chicken Caesar-ish Salad with Parmesan Crispies
Ingredients
- 8 oz chicken breast about 1 chicken breast
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 heads romaine lettuce about 4 cups torn romaine lettuce
Parmesan Crispies
- 1/2 cup shaved parmigianno reggiano
- 1/8 tsp black pepper
- pinch garlic powder
Ceasar-ish Dressing
- 2 tbsp good dijon mustard
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
- 1/2 juice of half a lemon about 1 ounce
Instructions
- Begin by preheating the oven to 350°. In a small baking dish, drizzle the chicken breast with olive oil, salt and pepper. Bake for 30 minutes or until it reaches an internal temperature of 165° in the thickest part of the breast.
- Meanwhile, shave the parmigianno reggiano. Whisk it together with black pepper and garlic powder. Evenly spread on a parchment lined baking sheet. Bake for 6-8 minutes in the same oven as the chicken, until lightly golden brown. Remove from oven and let cool.
- Make the dressing by whisking together the dijon, olive oil, white wine vinegar, black pepper, salt and lemon juice until emulsified. Using a small fork in a bowl works well for this or shake in a jar. Taste test and add more salt or pepper as needed. Tastes can vary based on the mustard you use.
- Wash and pat dry the romaine. Tear into pieces and transfer to large mixing bowl. Toss lettuce with dressing. Divide and transfer to serving dishes.
- Thinly slice chicken breast. Place onto lettuce. Top with parmesan crispies and additional lemon wedges if desired.
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