Miles finally started eating salad!Woo hoo! This really opens up lunch and dinner possibilities such as this sautéed chicken caesar salad. He’s declared caesar salad to be his favorite, and I’ve been able to talk him into substituting romaine for baby greens and spinach. The other night, I was running out of dinner ideas and proposed a chicken caesar. He thought it sounded like a good idea, and I started thinking about what I would do with the chicken. What do you do with the chicken? I didn’t want to fry it, but I knew I wanted a little more flavor than just adding salt and pepper. I bought a small bottle of vinegar and oil salad dressing, added a little bit of worcestershire and dijon, and marinated the chicken hoping for the best.
I really wanted to grill the chicken, but there were two things preventing me from doing this: laziness and fear. I was too lazy to clean the grill, and I’m still a grill novice at best, and worried about overcooking the chicken. So I stayed in my comfort zone, and sautéed it in my grill pan. The chicken cooked perfectly, and had a nice tangy flavor that went well with the Caesar dressing. By the way, I’m so in love with “Just Caesar”. I discovered it the other day at the market. They have a whole line of dressings and mayo. I just loved how quickly the meal came together (depending on how long you like to marinade your chicken). It was a big hit with Miles and the bf, and I am really looking forward to putting this recipe into rotation. I may even try to grill it.
sautéed chicken caesar salad
- 1 pound boneless skinless chicken breasts
- 8 ounces olive oil and vinegar dressing
- 1 tablespoon dijon mustard
- 1 tablespoon worcestershire
- baby romaine, or mixed greens
- 1 small red onion sliced thin
- caesar salad dressing
- parmesan cheese for garnish
In a ziplock bag, add the olive oil and vinegar dressing, Dijon mustard and worestershire. Close and gently shake to combine. Open, add chicken, close and toss to coat chicken evenly. Refrigerate for a minimum of 30 and up to 24 hours, allow to sit at room temperature for 30 minutes before cooking.
Set a large non-stick skillet over medium-high heat. When the oil is hot, add the chicken and cook for 5 minutes, or until browned on one side. Flip chicken and reduce heat to medium. Cook for approximately 5-8 minutes or until chicken it reaches an internal temperature of 165° degrees. Transfer to a cutting board, cover with aluminum foil, and let rest for 5 minutes before slicing.
In a large bowl, toss the lettuce, red onion, dressing and croutons until blended. Portion the salad on plates and top with sliced chicken. Sprinkle with parmesan.
I used Newman's Own Olive Oil & Vinegar dressing for the marinade.