Chicken Caesar Salad with Homemade Croutons

This salad is a step above the rest because it's creamy and refreshing with the best homemade croutons that are quite frankly addicting. No raw egg in this caesar salad dressing. Just fresher cleaner ingredients with vegetarian alternatives.

Course Lunch or Dinner

Cuisine American

Keyword Chicken Caesar Salad, Eggless Caesar Salad Dressing, Homemade Croutons, Instant Pot Shredded Chicken

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 723kcal

Author Heather

Ingredients

For the Caesar Dressing

1 cup whole milk yogurt
6 anchovy fillets
1/2 cup Parmigiano Reggiano (parmesan cheese) *shredded
1/2 tbsp dijon mustard
1/2 tbsp Worcestershire sauce
2 lemons *juiced (the juicer the better)
1 tbsp red wine vinegar
1/2 cup extra virgin olive oil
3 large garlic cloves *peeled

For the Instant Pot Shredded Chicken

3 chicken breasts *about 1 1/2 lbs
1/2 cup lemon juice
1/2 cup chicken broth or water
1/2 tsp garlic powder
1 tsp red chilli pepper flakes
salt & pepper *to taste

For the Homemade Croutons

1 1/2 lb Italian bread loaf
1/2 cup extra virgin olive oil
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp sea salt

For the Salad

2 large heads romaine lettuce
1 cup Parmigiano Reggiano (parmesan cheese) *shredded

Instructions

For the Caesar Dressing

Add all ingredients for dressing to a stand blender or use a hand blender to blend thoroughly. Refrigerate until chilled.

For the Instant Pot Shredded Chicken

Add chicken breasts to inner pot of the Instant Pot (no trivet necessary). Sprinkle with garlic powder and chili pepper flakes. Add lemon juice and broth.
Secure lid and turn valve to sealed. Cook on high pressure (poultry setting) for 6 mins and a natural release for 5 mins.
Once natural release is complete immediately remove and shred chicken using either 1 or 2 forks (see video for more details). Sprinkle with salt and pepper to taste. Add 1/4 to 1/3 cup of cooking liquid to shredded chicken. Stir well and refrigerate covered until chilled.

For the Homemade Croutons

Preheat oven to 350℉.
Cut bread into bite sized pieces and place on a large sided cookie sheet. In a small bowl mix oil and seasonings. Drizzle over bread pieces and mix well. If using fresh bread bake for 25-35 mins. Stale bread will take 10-15 mins to bake.
Once baked let croutons cool to room temperature. Store in an airtight container or bag.

For the Salad

Clean and cut lettuce leaves into bit size pieces. Add desired amount of chicken, croutons, cheese and dressing. Toss well.

Notes

*Please use as many organic ingredients as possible.*

This makes enough for dinner portions with leftover for 2-4 lunches.

Nutrition