Caesar Salad with Roasted Chicken
Ingredients
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2 tablespoons extra-virgin olive oil
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2 boneless, skinless chicken breasts
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1 teaspoon crushed garlic
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1 teaspoon salt
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¼ teaspoon black pepper
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1 lemon
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4 anchovy fillets
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Season the chicken
In a shallow bowl or dish, drizzle the olive oil over the chicken. Divide the crushed garlic evenly between the chicken breasts with a spoon.
2 tablespoons extra-virgin olive oil
2 boneless, skinless chicken breasts
1 teaspoon crushed garlic
shallow bowl
measuring spoons
spoon
Add salt and pepper
Sprinkle the chicken with salt and pepper.
1 teaspoon salt
¼ teaspoon black pepper
Rub the seasoning on the chicken
Using the back of the spoon, rub the seasoning evenly over the chicken.
Insert the June Food Thermometer
Transfer the chicken to the June Pan. Horizontally insert the June Food Thermometer into the center of thickest part of the biggest chicken breast. Confirm "boneless & skinless" using the button below.
June Pan
June Food Thermometer
tongs
Roast the chicken
Place the June Pan on the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. Roast the chicken until cooked through. June will notify you when the chicken is ready. Remove the chicken from the June Oven and set aside to rest.
June Oven
Juice the lemon
Cut the lemon in half crosswise, then cut the ends from each half. Juice the lemon into a medium bowl.
1 lemon
knife
chopping board
citrus juicer
medium bowl
Break up the anchovies
If using, add the anchovies to the bowl. Break up into small pieces with a whisk.
4 anchovy fillets
whisk
Build the dressing base
Add the vinegar, Worcestershire sauce and mayonnaise to the bowl. Whisk until fully combined.
½ teaspoon white wine vinegar
¼ teaspoon Worcestershire sauce
½ cup mayonnaise
measuring cups
Finish the dressing
Add the Parmesan cheese, salt, pepper and garlic. Whisk to combine. Taste and adjust seasoning by adding salt as you mix. If the dressing thickens too much, thin it out with a little water before serving.
¼ cup grated Parmesan
¼ teaspoon black pepper
½ teaspoon crushed garlic
Cut the lettuce
Chop the lettuce into 1" pieces and place in a large bowl.
2 romaine heads
large bowl
Cut the chicken
Slice the chicken into thin strips. Place on top of the lettuce in the salad bowl.
Finish the salad
Add the croutons to the salad bowl. Spoon the dressing over the salad, a little bit at a time. If desired, garnish with more Parmesan cheese and black pepper before serving.
2 cups sourdough croutons