Description
Gordon Ramsay’s Chicken Caesar Salad elevates classic comfort with sophisticated flair. Crisp romaine, golden-grilled chicken, and zesty homemade dressing combine for a restaurant-quality meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 4 chicken breasts
Seasonings and Dressing Base:
- 2 tablespoons (30 milliliters) olive oil, divided
- 2 tablespoons (30 milliliters) cajun seasoning or to taste
- 1 cup (240 milliliters) mayonnaise
- 3 tablespoons (45 milliliters) lemon juice
- 1 tablespoon (15 milliliters) anchovy paste
- 2 teaspoons (10 milliliters) Worcestershire sauce
- 2 teaspoons (10 milliliters) dijon mustard
- 2 cloves garlic, minced
Salad Components:
- 8 cups romaine lettuce, washed, dried
- 1 ½ cups (360 milliliters) croutons
- ¾ cup (180 milliliters) parmesan cheese, grated
- ¼ cup (60 milliliters) parmesan cheese, grated
Instructions
- Prepare the dressing ingredients and set aside in a separate container for easy access later.
- Coat chicken breasts thoroughly with 1 tablespoon (15 milliliters) of olive oil and cajun seasoning, ensuring even coverage of the meat.
- Heat a skillet with remaining olive oil over medium-high heat, then carefully place seasoned chicken breasts into the pan.
- Create a dark, flavorful crust on each side of the chicken through the blackening technique, which typically takes 3-4 minutes per side.
- Verify internal chicken temperature reaches 165°F (74°C) using a meat thermometer; transfer to oven if additional cooking is needed.
- Allow cooked chicken to rest and cool for 5-7 minutes before slicing into thin, diagonal strips.
- Chop romaine lettuce into uniform, bite-sized pieces and transfer to a large serving bowl.
- Layer sliced chicken, crisp croutons, and freshly grated Parmesan cheese over the lettuce.
- Drizzle prepared dressing evenly across the salad and gently toss to ensure all ingredients are well-coated and integrated.
- Serve immediately to maintain the salad’s crisp texture and optimal temperature.
Notes
- Garnish with zesty lemon wedges or freshly cracked black pepper to elevate the dish’s visual appeal and taste profile.
- Opt for crisp romaine lettuce, washing and thoroughly drying each leaf to prevent soggy textures and ensure perfect dressing distribution.
- Verify chicken doneness using a meat thermometer, confirming an internal temperature of 165°F (74°C) for safe consumption.
- Rest cooked chicken briefly before slicing, allowing juices to redistribute and creating clean, neat cuts without meat shredding.
- Customize cajun seasoning intensity by tasting and adjusting spice levels to match personal heat preferences before coating chicken breasts.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 685 kcal
- Sugar: 2 g
- Sodium: 810 mg
- Fat: 52 g
- Saturated Fat: 12 g
- Unsaturated Fat: 36 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 105 mg