Chicken Caesar Salad with Potato Croutons

Recipe excerpted from Fed & Fit: A 28 Day Food & Fitness Plan to Jump-Start Your Life with Over 175 Squeaky-Clean Paleo Recipes
Fit and Fed

"Let’s get one thing straight – I don’t avoid bread because I don’t like it, I avoid it because it makes me feel sick. Sure, there are some foods (like cheesy French bread) that are hard to replicate sans grains, but croutons . . . croutons I took a stab at. This Caesar salad, which relies on a traditional dressing for added authenticity, also uses a clever oven trick I’ve picked up that turns ordinary potatoes into the perfect crouton replacement."-Casey Joy Garcia

Recipe excerpted from cookbook Fed & Fit: A 28 Day Food & Fitness Plan to Jump-Start Your Life with Over 175 Squeaky-Clean Paleo Recipes by Casey Joy Garcia

4
Servings
444
Calories Per Serving
Deliver Ingredients

Ingredients

For the Gluten Free Croutons

  • 4 russet potatoes, peeled and cut into 1-inch
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon fine sea salt

For The Creamy Caesar Dressing

  • 2 large egg yolks
  • 6 anchovy fillets packed in oil, drained
  • 1 whole clove garlic
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 1/3 cup extra-virgin olive oil

For the Salad

  • 1½ pounds boneless, skinless chicken breasts
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 1 head romaine lettuce, leaves separated
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons finely chopped fresh flat-leaf parsley

Directions

For the Gluten Free Croutons

Evenly space two oven racks in the middle of the oven, and preheat the oven to 350°F. Line two rimmed baking sheets with parchment paper.

To make the croutons: Toss the potato cubes in the olive oil, then spread them out evenly one of the lined baking sheets. Sprinkle with 1 teaspoon salt, then bake for 30 minutes. Flip each cube over and bake for an additional 30 minutes, until each potato cube is fork-tender and lightly browned.

For The Creamy Caesar Dressing

To prepare the dressing, blend the egg yolks, anchovy fillets, garlic, mustard, lemon juice, salt, and pepper in a food processor or blender together for about 30 seconds, or until smooth. With the blender running, slowly pour in the olive oil – this should take about 1 whole minute.

For the Salad

While the potatoes are baking, prepare the chicken: Rinse and pat the chicken breasts dry, then sprinkle each side with the salt and black pepper. Place the chicken on the other lined baking sheet. When the potatoes have 30 minutes left in the oven, place the chicken in the oven and roast for 30 minutes, until the juices run clear. Let the chicken rest for 5 minutes before slicing crossways into ½-inch-thick pieces.

To prepare the salad, lay the romaine lettuce leaves on a large platter. Top with the sliced chicken, tomatoes, and potato croutons, drizzle with the dressing, and garnish with the chopped parsley.

 

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Nutritional Facts

Total Fat
26g
37%
Saturated Fat
19g
79%
Cholesterol
177mg
59%
Carbohydrate, by difference
1g
1%
Protein
52g
100%
Vitamin A, RAE
49µg
7%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
125µg
100%
Calcium, Ca
20mg
2%
Choline, total
191mg
45%
Folate, total
13µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
62mg
19%
Niacin
21mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
444mg
63%
Selenium, Se
48µg
87%
Sodium, Na
119mg
8%
Water
127g
5%
Zinc, Zn
2mg
25%

Chicken Caesar Salad Shopping Tip

Buy lettuce that is crisp and free of blemishes.

Chicken Caesar Salad Cooking Tip

Before dressing, keep your salad chilled in the refrigerator to stay crisp.