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Caesar Salad with Roasted Chicken

For a traditional Caesar salad, stick with romaine lettuce. For a modern homage to Caesar Cardini’s invention in Mexico, substitute Little Gems which have the crunch of romaine but the sweetness of butter lettuce. The recipe calls for June's Sourdough Croutons so plan accordingly or substitute with store-bought croutons.

Prep Time — 30 min
Cook Time — 24 min
Servings — 4
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Ingredients

2 tablespoons extra-virgin olive oil

2 boneless, skinless chicken breasts

1 teaspoon crushed garlic

1 teaspoon salt

¼ teaspoon black pepper

1 lemon

4 anchovy fillets

½ teaspoon white wine vinegar

¼ teaspoon Worcestershire sauce

½ cup mayonnaise

¼ cup grated Parmesan

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon crushed garlic

2 romaine heads

2 cups sourdough croutons

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Season the chicken

In a shallow bowl or dish, drizzle the olive oil over the chicken. Divide the crushed garlic evenly between the chicken breasts with a spoon.

2 tablespoons extra-virgin olive oil

2 boneless, skinless chicken breasts

1 teaspoon crushed garlic

shallow bowl

measuring spoons

spoon

Add salt and pepper

Sprinkle the chicken with salt and pepper.

1 teaspoon salt

¼ teaspoon black pepper

Rub the seasoning on the chicken

Using the back of the spoon, rub the seasoning evenly over the chicken.

Insert the June Food Thermometer

Transfer the chicken to the June Pan. Horizontally insert the June Food Thermometer into the center of thickest part of the biggest chicken breast. Confirm "boneless & skinless" using the button below.

June Pan

June Food Thermometer

tongs

Roast the chicken

Place the June Pan on the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. Roast the chicken until cooked through. June will notify you when the chicken is ready. Remove the chicken from the June Oven and set aside to rest.

June Oven

Juice the lemon

Cut the lemon in half crosswise, then cut the ends from each half. Juice the lemon into a medium bowl.

1 lemon

knife

chopping board

citrus juicer

medium bowl

Break up the anchovies

If using, add the anchovies to the bowl. Break up into small pieces with a whisk.

4 anchovy fillets

whisk

Build the dressing base

Add the vinegar, Worcestershire sauce and mayonnaise to the bowl. Whisk until fully combined.

½ teaspoon white wine vinegar

¼ teaspoon Worcestershire sauce

½ cup mayonnaise

measuring cups

Finish the dressing

Add the Parmesan cheese, salt, pepper and garlic. Whisk to combine. Taste and adjust seasoning by adding salt as you mix. If the dressing thickens too much, thin it out with a little water before serving.

¼ cup grated Parmesan

¼ teaspoon black pepper

½ teaspoon crushed garlic

Cut the lettuce

Chop the lettuce into 1" pieces and place in a large bowl.

2 romaine heads

large bowl

Cut the chicken

Slice the chicken into thin strips. Place on top of the lettuce in the salad bowl.

Finish the salad

Add the croutons to the salad bowl. Spoon the dressing over the salad, a little bit at a time. If desired, garnish with more Parmesan cheese and black pepper before serving.

2 cups sourdough croutons

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