New York Chicken Caesar
A New York restaurant classic, grilled chicken breast over crisp romaine with house Caesar dressing, shaved Parmesan, and garlic croutons.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut sourdough into 2cm cubes. Finely mince 1 garlic clove for croutons; finely grate 1 small garlic clove for dressing. Shave 40g Parmesan. Roughly tear romaine. Flatten chicken breasts to even thickness. Whisk dressing ingredients: mayonnaise, lemon juice, Worcestershire, mustard, grated garlic, grated Parmesan, pepper, and cold water until smooth.
Bake
Preheat oven to 200°C. Toss sourdough cubes with 1 tbsp olive oil, minced garlic, and salt. Bake on a tray 8–10 minutes until golden and crisp. While croutons bake, refrigerate dressing.
Sear
Rub chicken breasts with 1 tsp olive oil, garlic powder, salt, and pepper. Heat a griddle pan over high heat. Cook chicken 5–6 minutes each side until 75°C internal temperature with clear char lines.
Rest and plate
Rest chicken 3 minutes, then slice thinly on a diagonal. Toss romaine with dressing to coat lightly. Divide between two plates, top with sliced chicken, croutons, and shaved Parmesan. Drizzle extra dressing over and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.