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Photo:Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Active Time:15 minsTotal Time:40 minsServings:2Jump to Nutrition Facts
Active Time:15 minsTotal Time:40 minsServings:2
Active Time:15 mins
Active Time:
15 mins
Total Time:40 mins
Total Time:
40 mins
Servings:2
Servings:
2
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 1/2teaspoonsDijon mustard, divided1teaspoongratedgarlic, divided1/4teaspoonground pepper, divided8ounceschicken tenders4tablespoonsextra-virgin olive oil, divided1/2cupwhole-milk plain strained (Greek-style) yogurt5tablespoonsgrated Parmesan cheese, divided1teaspoonlower-sodiumWorcestershire sauce1/2teaspoonanchovy paste1/4teaspoonlemon juice4cupschoppedromaine lettuce hearts1/2cupCaesar-seasonedcroutons
Cook Mode(Keep screen awake)
Ingredients
1 1/2teaspoonsDijon mustard, divided
1teaspoongratedgarlic, divided
1/4teaspoonground pepper, divided
8ounceschicken tenders
4tablespoonsextra-virgin olive oil, divided
1/2cupwhole-milk plain strained (Greek-style) yogurt
5tablespoonsgrated Parmesan cheese, divided
1teaspoonlower-sodiumWorcestershire sauce
1/2teaspoonanchovy paste
1/4teaspoonlemon juice
4cupschoppedromaine lettuce hearts
1/2cupCaesar-seasonedcroutons
Directions
Stir 1 teaspoon mustard, 1/2 teaspoon garlic and 1/8 teaspoon pepper together in a medium bowl until combined. Add chicken; toss until evenly coated.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, turning once, until golden brown and a thermometer inserted into the thickest part registers 165°F, 6 to 9 minutes. Transfer to a cutting board and let rest for 5 minutes before slicing.
Meanwhile, whisk yogurt, 3 tablespoons Parmesan, Worcestershire, anchovy paste, lemon juice and the remaining 3 tablespoons oil, 1/2 teaspoon mustard, 1/2 teaspoon garlic and 1/8 teaspoon pepper together in a large bowl until creamy. Add lettuce; toss until well coated.
Divide the salad between 2 plates. Top each with croutons and sliced chicken; sprinkle with the remaining 2 tablespoons Parmesan.
To make aheadMarinate chicken (Step 1), covered, in the refrigerator for up to 8 hours. Refrigerate dressing (Step 3) in an airtight container for up to 4 days.
To make ahead
Marinate chicken (Step 1), covered, in the refrigerator for up to 8 hours. Refrigerate dressing (Step 3) in an airtight container for up to 4 days.
Frequently Asked QuestionsChicken tenderloin is that fingerling-shaped piece of meat that sits under the breast and against the breastbone. They’re typically sold as “chicken tenders” in the meat section of the supermarket. And yes, they’re good for you. Chicken tenderloins are white meat and are very similar in nutritional value to chicken breast, according to theUSDA. This means thatthey’re a great lean protein sourceand offer other nutrients, including choline and B vitamins.Romaine lettuce is a leafy green vegetable and, like other leafy greens, offers some impressive nutritional benefits. It’s an excellent source of vitamins A and K and a good source of folate.The nutrients in romaine lettucehave been shown to support bone, eye and skin health, as well as helping to reduce inflammation and risk of diseases like heart disease, diabetes and certain types of cancer.Absolutely. A basicrecipe for croutonsincludes only a handful of ingredients that are probably in your pantry already (extra-virgin olive oil, garlic powder, onion powder, salt, pepper and whole-wheat bread). And from there, you can add your favorite seasonings, if you wish.The dressing for this recipe can be made ahead and stored for up to four days in the fridge, but remember that the garlic will intensify in flavor the longer it’s stored. You can refrigerate the chicken in the marinade overnight, if desired.Anchovy paste is an everyday staple in the cuisines of Italy, France and Spain. It’s made with ground anchovies, a saltwater fish that’s slender and silver, and vinegar or olive oil and spices are typically added. We use anchovy paste to build the flavor of our chicken Caesar salad recipe, but you can also enjoy it added to scrambled eggs, on toasted bread, set out with cheese and crackers, added to sautéed greens or roasted potatoes and more. You can find anchovy paste in jars or tubes at grocery and specialty stores, usually in the same aisle as tomato paste.
Frequently Asked Questions
Chicken tenderloin is that fingerling-shaped piece of meat that sits under the breast and against the breastbone. They’re typically sold as “chicken tenders” in the meat section of the supermarket. And yes, they’re good for you. Chicken tenderloins are white meat and are very similar in nutritional value to chicken breast, according to theUSDA. This means thatthey’re a great lean protein sourceand offer other nutrients, including choline and B vitamins.
Romaine lettuce is a leafy green vegetable and, like other leafy greens, offers some impressive nutritional benefits. It’s an excellent source of vitamins A and K and a good source of folate.The nutrients in romaine lettucehave been shown to support bone, eye and skin health, as well as helping to reduce inflammation and risk of diseases like heart disease, diabetes and certain types of cancer.
Absolutely. A basicrecipe for croutonsincludes only a handful of ingredients that are probably in your pantry already (extra-virgin olive oil, garlic powder, onion powder, salt, pepper and whole-wheat bread). And from there, you can add your favorite seasonings, if you wish.
The dressing for this recipe can be made ahead and stored for up to four days in the fridge, but remember that the garlic will intensify in flavor the longer it’s stored. You can refrigerate the chicken in the marinade overnight, if desired.
Anchovy paste is an everyday staple in the cuisines of Italy, France and Spain. It’s made with ground anchovies, a saltwater fish that’s slender and silver, and vinegar or olive oil and spices are typically added. We use anchovy paste to build the flavor of our chicken Caesar salad recipe, but you can also enjoy it added to scrambled eggs, on toasted bread, set out with cheese and crackers, added to sautéed greens or roasted potatoes and more. You can find anchovy paste in jars or tubes at grocery and specialty stores, usually in the same aisle as tomato paste.
EatingWell.com, February 2024
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Nutrition Facts(per serving)622Calories40gFat27gCarbs42gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
