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two plates of caesar panzanella salad

Chicken Caesar Panzanella Salad

  • Author: Emily Dingmann
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Bake
  • Cuisine: Italian

Description

We’re combining a classic chicken caesar salad recipe with a panzanella salad recipe for a delicious combo of caesar flavors and TONS of homemade croutons.


Scale

Ingredients

  • 1 lb. chicken breasts, skinless and boneless
  • 1/4 cup caesar salad dressing (not creamy)
  • 2 heads romaine lettuce
  • 1 baguette
  • 1 Tbsp. olive oil
  • 1/4 tsp. garlic powder
  • 1 clove of garlic
  • 1 Tbsp anchovy
  • paste pinch of salt
  • 1 egg yolk
  • 4 Tbsp. lemon juice
  • 1 tsp dijon mustard
  • 2 Tbsp. olive oil
  • 2 Tbsp. canola oil
  • grated parmesan cheese for serving

Instructions

  1. Preheat oven to 400 degrees F. 
  2. Toss chicken with caesar dressing and marinate for 15-30 minutes. 
  3. Line a baking dish with foil, or lightly grease so that the chicken doesn’t stick to the pan. Bake for about 25-35 minutes, or until they reach an internal temperature of 165 degrees. Cooking time will depend on the size. Let them rest for 5 minutes before serving. Slice 2-3 of the breasts for the salads and set the rest aside in the refrigerator for later in the week. 
  4. Meanwhile, prepare salad, croutons, and dressing. Wash and dry romaine lettuce. Thinly slice and divide between plates. 
  5. Make croutons. Tear bread into small pieces. Toss with olive oil and season with garlic powder. Bake for about 8-10 minutes, or until golden brown. 
  6. Mince garlic and anchovy so that it forms a paste. Add a pinch of salt and use the side of your knife to scrape this together so that you don’t have big chunks of garlic. Place into a jar. Add egg yolk, lemon juice, dijon, and oil to jar. Shake until emulsified. 
  7. Top romaine with chicken and croutons. Drizzle with dressing and sprinkle with parmesan cheese.


Notes

  • Get your kids involved! They can: pour the dressing over the chicken, sprinkle their salads with croutons and parmesan cheese.
  • If your kids don’t like food mixed, simply serve the salad components separately!
  • You can use a pasteurized egg for the dressing and make sure to store it in the fridge and eat within a day.

Keywords: chicken caesar salad recipe, panzanella salad recipe