Pesto Chicken Caesar Salad

Oven-baked seasoned chicken over romaine with a pesto Caesar dressing and Parmigiano-Reggiano.

Prep
20 minutes
Cook
30 minutes
Serves
4
Est. cost / person
~$5
Est. calories / person
~650

Ingredients

Chicken

  • 1½ lbs boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon dried oregano

Pesto Caesar dressing

  • 2 small garlic cloves, minced
  • 1 teaspoon anchovy paste
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ cup mayonnaise
  • ½ cup 5% Greek yogurt
  • ½ cup freshly grated Parmigiano-Reggiano
  • ¼ cup fresh basil pesto
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Caesar salad

  • 3 hearts romaine lettuce, chopped
  • 2 cups Caesar croutons (store-bought or homemade)
  • Freshly grated Parmigiano-Reggiano, for serving

Method

  1. Preheat the toaster oven to 330°F.
  2. Season the chicken. Pat the chicken breasts completely dry with paper towels. Toss with the olive oil, garlic powder, onion powder, salt, pepper, paprika, cayenne, and oregano until evenly coated.
  3. Bake the chicken. Place the chicken on a foil-lined baking sheet and bake for 30 minutes, or until the thickest part reaches an internal temperature of 165°F. Allow the chicken to rest for 5–10 minutes, then slice into thin strips.
  4. For a cold salad, the chicken can be cooked earlier in the day or the day before and refrigerated until ready to serve.
  5. Prepare the dressing. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce. Add the mayonnaise, Greek yogurt, Parmigiano-Reggiano, pesto, salt, and pepper, whisking until smooth and well combined. Taste and adjust seasoning if needed.
  6. Assemble the salad. In a large bowl, combine the chopped romaine, croutons, and enough dressing to lightly coat the lettuce. Toss until evenly dressed.
  7. Serve. Divide the salad among four plates. Top with the sliced chicken and finish with a generous sprinkle of freshly grated Parmigiano-Reggiano.

Notes

  • The chicken is equally delicious served warm or chilled, making this a great meal-prep recipe.
  • Dress the salad just before serving to keep the romaine crisp and the croutons crunchy.
  • Extra dressing will keep in the refrigerator for up to 1 week and is excellent on sandwiches, wraps, or grilled vegetables.

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