April 17, 2018

Chicken Caesar Salad with Lemony Parmesan Croutons and Julienned Radish

Today I was craving a big salad after several days of eating out for birthday celebrations. Everyone loves a good Caesar salad, but this one is highlights the flavors of spring with the addition of radishes and lots of lemon juice and zest. The best part of this salad (in my opinion) are the crispy, crunchy parmesan sourdough croutons, which are super buttery and nutty. I would recommend making a few extra so you can snack on them later!

1. Preheat oven to 375. Place bread cubes, olive oil, parmesan cheese, garlic powder and salt in a large mixing bowl and toss to combine. Spread the bread cubes evenly onto a baking sheet and toast in the oven for 10-15 minutes, or until golden brown. Finish with lemon zest.

 

 

 

 

2. Meanwhile, place the dressing ingredients in a food processor and process until smooth.

 

3. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Season the chicken tenders with salt and pepper and cook for 5 minutes per side, or until golden brown and cooked through. Let rest 5 minutes, then dice.

 

 

4. Place lettuce, radishes, half of the croutons, diced chicken and dressing in a large bowl and toss until well combined. Transfer salad to a serving bowl and garnish with more croutons.

 

 




Chicken Caesar Salad with Lemony Parmesan Croutons and Julienned Radish 
Serves 6

All you need:
Croutons
2 cups sourdough bread cubes
1/3 cup olive oil
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon salt
Zest of 1 lemon

Dressing
4 anchovy filets
2 garlic cloves
Juice of 1 lemon
1/4 cup plain Greek yogurt
2 tablespoons mayo
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/3 cup grated parmesan cheese
1/3 cup olive oil
Freshly ground black pepper, to taste

2 teaspoons olive oil
1 pound chicken tenders
Salt and freshly ground black pepper, to taste

2 large romaine hearts, trimmed and chopped
8 radishes, trimmed and julienned

All you do:
1. Preheat oven to 375. Place bread cubes, olive oil, parmesan cheese, garlic powder and salt in a large mixing bowl and toss to combine. Spread the bread cubes evenly onto a baking sheet and toast in the oven for 10-15 minutes, or until golden brown. Finish with lemon zest.
2. Meanwhile, place the dressing ingredients in a food processor and process until smooth.
3. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Season the chicken tenders with salt and pepper and cook for 5 minutes per side, or until golden brown and cooked through. Let rest 5 minutes, then dice.
4. Place lettuce, radishes, half of the croutons, diced chicken and dressing in a large bowl and toss until well combined. Transfer salad to a serving bowl and garnish with more croutons.

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