I’m not one much for white chicken. I feel like it usually ends up dry and tasteless. But, if you cook just right, that can help retain moisture, tenderness, and flavor. We have Amish free range chickens readily available year round, so I picked up a whole chicken, and decided to use the breast meat to make a hearty Caesar salad. Plus, I had some extra chicken left over to make a quick chicken salad!
Roast Chicken Caesar Salad
- 1 egg yolk
- 1/2 tablespoon minced capers
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon minced garlic
- about 1/4 cup olive oil
- juice of 1/2 a lemon
- about 1 cup Parmesan Cheese
- Couple slices sturdy good bread – I used an Asiago loaf
- 1-2 bone-in chicken breasts (depending on if you want leftovers)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 head romaine, chopped
To roast chicken, heat oven to 325 degrees. In an oven-proof pan, melt butter and oil over medium to medium-high heat. Season chicken with salt and pepper. Sear chicken skin side down in pan for about 2-3 minutes. Turn and cook on other side another 2-3 minutes. Pour off excess butter and oil and place pan with chicken into oven. Roast for about 18 minutes depending on size, until just cooked through. To check for doneness, cut into chicken with a knife – if juices run clear, chicken is cooked. Let cool a bit, and then pick all meat off bones and roughly chop with a knife. Set pan aside aside with chicken juices and reserve for later.
For dressing, in a medium bowl, add egg, capers, mustard, and garlic and whisk. Slowly whisk in olive oil until dressing becomes nice and creamy. Add another tablespoon or two of olive if need be to reach desired consistency. Whisk in lemon juice and season with salt and pepper.
To make crostini, place bread in pan with chicken juices and let sop up juices on each side. Sprinkle one side of bread with some cheese until just covered and toast in a 350 degree oven for about 4 minutes, or until cheese is melty and just starting to turn golden.
While bread is toasting, assemble salad. Mix Romaine, remaining cheese, and about a heaping cup of chopped chicken, and some salt and pepper with about 3 heaping tablespoons of dressing (you will have leftover dressing) in a large bowl. Taste for plenty of seasoning and dressing and add more if necessary. Serve salad with crostini.