chicken caesar salad recipe from the anthonys

ingredients
all
6 whole chicken breasts
cooked and shredded
2 tbsp olive oil
plus more if needed
garlic bread
4 cloves garlic
finely chopped into a paste or pressed
1/2 tsp salt
2 tsp lemon juice
1 tsp Worcestershire sauce
1 1/2 tbsp light mayonnaise
salt and pepper
1 tsp anchovy paste
optional
1/2 cup extra light olive oil
or less to taste
2 heads romaine
washed, dried, torn into pieces
1/2 cup parmesan cheese
freshly grated
When our family travelled to Washington DC in 2010 to visit the Anthonys, their long-time family friends, they came home with this amazing chicken caesar salad recipe. We'll often make this after a trip to Costco. We'll shred the breast from the rotisserie chicken, make the croutons from their roasted garlic bread, and cut up romaine lettuce from there. This is a versatile and tasty dish that can be portioned as an appetizer or as a meal. We are always excited when this dish is on the menu for the day.
1
Cook the chicken breast either via BBQ, poaching, or baking. For BBQ, use oil, salt, and pepper. For poaching, add bay leaf, pepper, onions, and celery. For baking, drizzle with olive oil and bake at 350°F for 35 minutes. Rotisserie chicken breast also works well here too. Shred the chicken breast with a fork while still warm.
2
Prepare the garlic croutons by slicing the bread into 1-inch cubes. Preheat a large stainless skillet to medium-low. Add 2 tablespoons olive oil, twirl the skillet to coat, then add the bread. Cook for about 10 minutes tossing frequently. Add more olive oil mid-way if needed. Croutons should be crisp, but not so hard that they scratch the roof of your mouth. Reserve off heat.
3
For the dressing, start by making a garlic paste by chopping in salt with garlic then periodically cleaning the side of your knife against the cutting board to rework the residual garlic into the paste. Repeat until the paste has a fine consistency.
4
In a large mixing bowl, transfer in the garlic paste, then whisk in the lemon juice, Worcestershire sauce, mayonnaise, salt, pepper, and (optional) anchovy paste. Then add the olive oil in a slow, steady stream while whisking consistently.
5
Toss the lettuce with dressing, then add the croutons, Parmesan, and chicken. Toss again and serve.
notes
If you plan to prep this salad once but enjoy it across multiple meals, simply store the croutons, dressing, and salad base (veggies & chicken) separately. Combine the dressing and croutons right before serving.