Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Chicken Caesar Salad 3.6 (60) 9 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 7, 2020 Rate PRINT Share Prep Time: 45 mins Total Time: 45 mins Servings: 4 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. Cook Mode (Keep screen awake) Ingredients For the Croutons and Chicken 4 ounces Italian bread, cut in ¾-inch cubes (about 4 cups) 3 tablespoons olive oil Coarse salt and ground pepper 4 chicken cutlets (each 2 to 3 ounces and ½ inch thick) 1 package romaine lettuce hearts (18 to 20 ounces) For the Dressing ¼ cup freshly squeezed lemon juice (from 2 lemons) ¼ cup reduced-fat mayonnaise ¼ cup grated Parmesan 2 anchovy fillets, roughly chopped (optional) 1 small garlic clove Directions 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. Cook's Notes Croutons can be made 3 days ahead and stored in a resealable plastic bag at room temperature. Chicken can be cooked and stored, covered, overnight in the refrigerator. Store washed lettuce, in a large bowl with paper towels, and dressing, covered, overnight in the refrigerator. Bring the chicken and dressing to room temperature before serving. Originally appeared: Everyday Food, June 2006 Rate It PRINT