CAESAR SALAD ROAST CHICKEN
The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized and flavorful.
Provided by Molly Baz
Categories Bon Appétit Dinner Salad Roast Poultry Chicken Anchovy Mayonnaise Mustard Shallot Parmesan Lettuce Lemon Garlic Soy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a rack in lower third of oven; preheat to 450°F. Whisk anchovies, garlic, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 Tbsp. oil, and 1½ tsp. pepper in a small bowl. Set aside 1 Tbsp. anchovy mayo in another small bowl.
- Pat chicken dry; season outside and inside all over with salt. Arrange breast side up in a cast-iron skillet and tuck wings underneath. Arrange shallots around (if using legs, nestle under and around); season with salt and pepper. Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.
- Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes. Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°F, 45-55 minutes. If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 40 minutes (a thermometer inserted right at the joint should register 160°F). Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. Reserve skillet.
- Reduce oven temperature to 400°F. Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice. Add reserved 1 Tbsp. anchovy mayo, remaining 3 Tbsp. mayo, and remaining 1 Tbsp. oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.
- Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12-15 minutes. Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.
- Slice remaining lemon into wedges. Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve with salad and more mustard alongside.
SHEET-PAN CHICKEN CAESAR SALAD
Make a restaurant-worthy chicken Caesar with a little help from your humble broiler and sheet pan. Chicken breasts and homemade croutons get golden in the oven. Charring the romaine adds a new dimension to this dinner standby.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Line half of a rimmed baking sheet with foil, folding up the edges to make a tray. Whisk the anchovies, lemon zest and juice, 1 grated garlic clove, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; let sit for a few minutes. Stir in the mayonnaise, mustard, 1/4 cup parmesan and 2 tablespoons water. Reserve 2 tablespoons of the dressing in a separate bowl for the chicken. Stir the chives into the remaining dressing.
- Mix 2 tablespoons olive oil with the remaining garlic clove; toss with the bread pieces in a large bowl and season with salt and pepper. Spread the bread on the unlined half of the baking sheet. Arrange the chicken on the other half; season with salt and pepper and brush with the reserved 2 tablespoons dressing. Bake until the bread is crisp, about 15 minutes. Remove the croutons to a plate.
- Preheat the broiler. Arrange the romaine cut-side up on the open spot on the baking sheet. Drizzle with the remaining 2 tablespoons olive oil and season with salt and pepper. Broil until the lettuce is charred in spots and the chicken is cooked through, 2 to 4 minutes. Let the chicken rest 8 to 10 minutes, then slice.
- Divide the lettuce, chicken and croutons among plates. Top with the dressing, the remaining 1/4 cup parmesan and more chives.
Nutrition Facts : Calories 630, Fat 42 grams, SaturatedFat 8 grams, Cholesterol 115 milligrams, Sodium 1276 milligrams, Carbohydrate 20 grams, Fiber 2 grams, Protein 42 grams, Sugar 3 grams
PROPER CHICKEN CAESAR SALAD
Provided by Jamie Oliver
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- With my own versions of the classics, like Caesar salad, it's not about changing things entirely; it's about respecting the original while bigging up the flavors and textures where I can. My twists for this salad are to use chicken legs (not dry old breasts!), smoky pancetta and lovely rustic croutons to suck up all the juices. It's a lovely little salad with just a hint of attitude - and it's versatile, as you can serve it hot or cold.
- P.S. Use your imagination - if you have any other unusual salad leaves, flowers or herb shoots lying around, chuck some in to make it look a little less predictable.
- Preheat the oven to 400 degrees F.
- Place the chicken legs in a snug-fitting roasting pan with the pieces of torn-up bread. Sprinkle with the chopped rosemary, drizzle with olive oil and season with salt and pepper. Mix with your hands to make sure everything is well coated, then lift the chicken legs up to the top, so they sit above the bread. This way, the bread will soak up all the lovely juices from the chicken, giving you the best croutons! Pop the pan into the preheated oven.
- After 45 minutes the chicken should be nicely cooked. Take the pan out of the oven, drape the pancetta or bacon over the chicken and croutons, and put back for another 15 to 20 minutes for everything to crisp up. The chicken legs are ready when you can pinch the meat off the bone easily. When they're cooked, remove the pan from the oven and set it aside for the chicken to cool down slightly.
- Pound the garlic and anchovy fillets in a pestle and mortar or a Flavor Shaker until you have a pulp. Scrape into a bowl and whisk in the Parmesan, creme fraiche, lemon juice and 3 times as much extra-virgin olive oil as lemon juice. Season dressing, to taste, with salt and pepper.
- Pull the chicken meat off the leg bones - you can use 2 forks to do this, or your hands if you're tough like me - and tear it up roughly with the croutons and the bacon. Wash, spin dry and separate the lettuce leaves, tear them up and toss with the chicken, croutons, bacon and creamy, cheesy dressing. Scatter with some Parmesan shavings.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
EASY AND FAST CAJUN CHICKEN CAESAR SALAD
This is an easy supper for one or more, I'll tell you this one isn't a bore. Could be used as an entree or a main dish, for lunch or for supper whatever you wish.
Provided by Melissa Bellemare
Categories Salad Green Salad Recipes Caesar Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
- In a preheated skillet, add the chicken, seasoning mix and oil. Cook until chicken is golden brown. Remove from heat and set aside.
- In a salad bowl, combine Romaine, enough salad dressing to coat, Parmesan cheese and bacon. Toss and place on individual salad plates. Top with the sliced chicken and serve.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 4.4 g, Cholesterol 95.3 mg, Fat 24.7 g, Fiber 1.8 g, Protein 32.6 g, SaturatedFat 6.2 g, Sodium 815 mg, Sugar 1.1 g
CHICKEN CAESAR SALAD
A classic chicken salad recipe, featuring crunchy croutons and a creamy, garlic dressing. Ideal for lunch with friends
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.
- Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
- Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it's hot enough) and leave for 4 mins.
- Turn the chicken, then cook for 4 mins more. Check if it's cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
- Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
- Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt - if yours is thicker, stir in a few tsps water to thin it.
- Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
- Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.
QUICK CAESAR SALAD WITH ROAST CHICKEN & BACON
Turn this favourite salad into a speedy midweek meal with slices of bacon-wrapped chicken
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Season the chicken and place in a snug roasting tin. Drape the bacon around the chicken and roast for 15-20 mins until the bacon is crisp and the chicken just cooked through.
- In a bowl, mix the garlic, lemon juice, yogurt, oil and Parmesan, adding a dash of Worcestershire sauce, if you have any in the cupboard. Discard the outer leaves of the lettuce and tear the rest over a platter, mixing gently with the dressing. Serve with the chicken and crisp bacon, shaving over extra Parmesan, if you like.
Nutrition Facts : Calories 480 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 53 grams protein, Sodium 1.65 milligram of sodium
CLASSIC CHICKEN CAESAR SALAD
A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.
Provided by Cracker Barrel
Categories Trusted Brands: Recipes and Tips CRACKER BARREL Shreds
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Cover 4 plates with lettuce.
- Top with all remaining ingredients except dressing.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g
CHICKEN CAESAR SALAD
When you order this dish in a restaurant, you usually get a Caesar salad topped with dry slices of chicken breast. Here, the moist shreds are bathed in the dressing with the lettuce - another story altogether.
Provided by Martha Rose Shulman
Categories dinner, weekday, salads and dressings
Time 15m
Yield Serves four to six
Number Of Ingredients 14
Steps:
- Remove the tough outer leaves of romaine and discard. Wash and dry the remaining leaves. Tear into medium pieces, and place in a salad bowl with the chicken, croutons and 1/4 cup of the Parmesan.
- Place the garlic in a mortar and pestle with a little salt, and mash to a paste. Add the anchovy, and mash together with the garlic. Stir in the lemon juice. Add the vinegar, mustard, coddled egg yolk, salt and pepper. Whisk in the olive oil. Shortly before serving, toss with the salad. Sprinkle on the herbs and remaining Parmesan, and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 463 milligrams, Sugar 2 grams, TransFat 0 grams
LEFTOVER CHICKEN CAESAR SALAD
Make and share this Leftover Chicken Caesar Salad recipe from Food.com.
Provided by English_Rose
Categories Whole Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Peel the garlic and place in a pan with the wine. Bring to the boil and cook for about five minutes until the cloves are soft.
- Take two pans. Crisp the bacon in one and cook the bread cubes in some butter until golden brown in the other one.
- Remove the leaves from the lettuce and wash and dry well, then cut into chunky pieces.
- Using a hand blender, add the wine and garlic together with the egg yolks, anchovy and cheese and blend, adding the oil slowly to stop the mix from splitting. Add the mustard and seasoning to taste.
- Put everything into a bowl together with the leftover chicken and mix together. Season and serve.
Nutrition Facts : Calories 914.5, Fat 80.2, SaturatedFat 18.8, Cholesterol 237.3, Sodium 971.3, Carbohydrate 21, Fiber 7.1, Sugar 5.2, Protein 24.5
CHICKEN CAESAR SALAD
With a little advance preparation, the components for this tasty Chicken Caesar Salad can be stored in the fridge and then assembled and served within minutes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Make croutons: Preheat oven to 375 degrees. Place bread on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat. Bake, tossing occasionally, until golden, 12 to 15 minutes; remove from oven; and let cool.
- Make chicken: Heat remaining tablespoon oil in a large skillet over high. Season chicken with salt and pepper. Cook until opaque throughout, 1 to 2 minutes per side; remove from skillet and let cool.
- Prepare lettuce: Cut romaine crosswise into 1-inch ribbons; wash and dry.
- Make dressing: In a blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until smooth. If preparing this recipe in advance, see storage instructions (below).
- If stored in refrigerator, bring chicken and dressing to room temperature. Slice chicken crosswise into strips; toss with croutons, lettuce, and dressing.
Nutrition Facts : Calories 349 g, Fat 19 g, Fiber 2 g, Protein 23 g
CHICKEN CAESAR SALAD
You'll find this salad makes a nice addition to any brunch buffet. The robust Caesar dressing adds some "zest" to the mild flavors of chicken and vegetables.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first eight ingredients. Just before serving, stir in lettuce, onion and carrot; toss to coat.
Nutrition Facts :
More about "caesar salad roast chicken recipes"
CAESAR SALAD ROAST CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (40)Estimated Reading Time 3 minsServings 4
- Place a rack in lower third of oven; preheat to 450°. Whisk anchovies, garlic, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 Tbsp. oil, and 1½ tsp. pepper in a small bowl. Set aside 1 Tbsp. anchovy mayo in another small bowl.
- Pat chicken dry; season outside and inside all over with salt. Arrange breast side up in a cast-iron skillet and tuck wings underneath. Arrange shallots around (if using legs, nestle under and around); season with salt and pepper. Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.
- Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes. Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°, 45–55 minutes. If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 40 minutes (a thermometer inserted right at the joint should register 160°). Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. Reserve skillet.
- Reduce oven temperature to 400°. Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice. Add reserved 1 Tbsp. anchovy mayo, remaining 3 Tbsp. mayo, and remaining 1 Tbsp. oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.
ULTIMATE ROAST CHICKEN CAESAR SALAD | JAMIE OLIVER RECIPE
From jamieoliver.com
Servings 10-12Total Time 2 hrs 15 minsCategory Lunch & Dinner RecipesCalories 502 per serving
- For the brine, toast the peppercorns and fennel seeds in a large pot over a high heat for 1 minute, then add the apple juice, sea salt, thyme and bay leaves.
- Crumble in the dried chillies and bring to the boil, then turn the heat off, top up with 1 litre of cold water and leave to cool.Use a sharp knife to carefully cut down the back of the chicken so you can open it out flat, then add to the cooled brine (transfer to a bigger container, if needed).
- Cover and refrigerate for at least 12 hours, then drain and pat dry with kitchen paper.Preheat the oven to 200ºC/400ºF/gas 6.Roughly tear the sourdough into big chunks, break up the garlic bulb, and put aside.
- Rub 1 tablespoon of olive oil all over the chicken and place it directly on the bars of the oven, skin side up, with a large tray underneath to catch the juices.Roast for 30 minutes, then reduce the temperature to 160ºC/325ºF/gas 3.Add the sourdough and unpeeled garlic cloves to the tray and carefully toss to coat in the juices.
SPRINGTIME ROAST CHICKEN CAESAR SALAD | RECIPES | JAMIE …
From jamieoliver.com
Servings 6Calories 570 per servingTotal Time 1 hr 15 mins
- Preheat the oven to 200ºC/400ºF/gas 6. Strip the herb leaves into a pestle and mortar, add the unpeeled garlic cloves and a pinch of sea salt and give it a good bash.
- Muddle in 3 tablespoons of rapeseed oil and a few shakes of Worcestershire sauce.Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat.
- Place it in a snug-fitting roasting tray and rub the garlicky herb mixture all over it, getting into all the nooks and crannies.Roast the chicken for 50 minutes, or until golden and cooked through and the juices run clear.Meanwhile, for the creamy dressing, peel the garlic and place in a small food processor or blender.
ROASTED CHICKEN CAESAR SALAD RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 4Total Time 35 mins
CHICKEN CAESAR SALAD - THE SEASONED MOM
From theseasonedmom.com
ROASTED CHICKEN SANDWICH + CAESAR SALAD - EAT WITH EMILY
From eatwithemily.com
PAN-ROASTED CHICKEN CAESAR SALAD - PCC COMMUNITY MARKETS
From pccmarkets.com
CHICKEN CAESAR SALAD - SIP AND FEAST
From sipandfeast.com
JULIE VAN ROSENDAAL'S CHICKEN CAESAR SALAD RECIPE | CBC NEWS
From cbc.ca
CAESAR SALAD WITH ROASTED CHICKEN – JUNE OVEN
From juneoven.com
JAZZMAN'S - ROASTED CHICKEN CAESAR SALAD CALORIES, CARBS ...
From androidconfig.myfitnesspal.com
CHICKEN CAESAR SALAD - FOOD AND COOKING BLOG
From thomaszinsavage.com
KALE CAESAR QUINOA SALAD WITH ROASTED CHICKEN RECIPE ...
From myrecipes.com
ROAST-CHICKEN CAESAR SALAD RECIPE | MYRECIPES
From myrecipes.com
WHOLE-ROAST CHICKEN WITH CAESAR SALAD – GEO FOODS
From foods.geo.tv
CHICKEN CAESAR SALAD RECIPE | FOODIECRUSH.COM
From foodiecrush.com
ROAST CHICKEN CAESAR SALAD RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CAESAR SALAD - RECIPETIN EATS
From recipetineats.com
CAESAR SALAD ROAST CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN CAESAR SALAD (EASY TO MAKE) - SPEND WITH PENNIES
From spendwithpennies.com
ROASTED CHICKEN AND CAESAR SALAD - SERVES 2 — BRAVA ...
From brava.com
ROASTED CHICKEN CAESAR SALAD - DINNER WITH JULIE
From dinnerwithjulie.com
CHICKEN CAESAR SALAD - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
BALSAMIC BAKED CHICKEN CAESAR SALAD - THE ROASTED ROOT
From theroastedroot.net
ROASTED GARLIC CHICKEN CAESAR SALAD - PALATABLE PASTIME
From palatablepastime.com
WHOLE-ROAST CHICKEN CAESAR SALAD - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
RECIPE: WHOLE ROAST CHICKEN CAESAR SALAD - KITCHN
From thekitchn.com
CHICKEN CAESAR SALAD · I AM A FOOD BLOG
From iamafoodblog.com
CHICKEN CAESAR SALAD | CHICKEN.CA
From chicken.ca
CHICKEN CAESAR SALAD - DARE FOODS
From darefoods.com
ROASTED CHICKEN CAESAR SALAD - AMERICAN RECIPES
From fooddiez.com
CHICKEN CAESAR SALAD {HOMEMADE DRESSING} - COOKING CLASSY
From cookingclassy.com
WHAT TO SERVE WITH CAESAR SALAD? 8 BEST SIDE DISHES ...
From eatdelights.com
ROAST CHICKEN CAESAR SALAD | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
CAESAR SALAD ROASTED CHICKEN | PETALUMA POULTRY®
From petalumapoultry.com
PAN-ROASTED CHICKEN BREASTS OVER BROCCOLI CAESAR SALAD ...
From makegoodfood.ca
CAESAR SALAD ROAST CHICKEN BEST RECIPES
From recipesforweb.com
You'll also love