Chicken Caesar Salad

Name: Chicken Caesar Salad
Yield: Serves 6
Ingredients: 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; , Salt; 2/3 cup, mayonnaise; 3 tablespoons, lemon juice; 1 tablespoon, Dijon mustard; 1 tablespoon, extra-virgin olive oil; 2 teaspoons, Worcestershire sauce; 2 , garlic cloves, minced; 3 - 4 , anchovy fillets, rinsed, patted dry, and minced; 1/2 teaspoon, pepper; 1/8 teaspoon, salt; 2 heads, romaine lettuce (12 ounces each) (large outer leaves discarded), washed, dried, and cut into 1-inch pieces (16 cups); 2 cups, croutons; 2 ounces, Parmesan cheese, grated (1 cup); , pepper

19 comments

Appears in Cook's Illustrated May/June 2018

Main Courses

Chicken

Salads

Throwing together leftover cooked chicken, dressing, and greens is a way to put dinner on the table without much thought. Maybe that's exactly the problem.

SERVES6

TIME1 hour

WHY THIS RECIPE WORKS

To ensure moist, judiciously seasoned chicken, we arranged four chicken breasts in a steamer basket, submerged the basket in a Dutch oven filled with salted water, and brought the water up to 175 degrees over medium heat. We then shut off t...

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