Fast Weeknight Caesar Salad
Sometimes you just need a Caesar, and you need it now. This one comes together in a flash, perfect for those weeknights when cooking feels like a chore. All the classic flavors, no fuss.
Prep: 15 minutesCook: 10 minutesServes 6
Chicken Preparation
| Item | Quantity |
|---|---|
| Sous Vide Chicken Breast— cubed | 800g (4 count) |
| Olive Oil | 15g (1 tbsp) |
| Italian Seasonings | 1 tsp |
| Garlic Powder | 1 tsp |
| Black Pepper | 1/2 tsp |
Steps
- Toss the sous vide chicken breast with the olive oil, Italian seasonings, garlic, and pepper.
- Grill the seasoned chicken breast until it gets some sear on it.
- Cube the grilled chicken and season with more salt and pepper. Spread it out in a long, shallow container and place in the freezer to cool faster while preparing the other ingredients.
Salad Assembly
| Item | Quantity |
|---|---|
| Romaine Lettuce— washed, sides removed | 1200g (6 head) |
| Ken's Creamy Caesar Dressing | 180g (3/4 cup) |
| Croutons | 50g (1 1/2 cup) |
| Shredded Parmesan Cheese | 30g (1/4 cup) |
| Salt— to taste | 1/2 tsp |
| Black Pepper— to taste | 1/2 tsp |
| Capers— optional, for extra flavor | 1 tbsp |
Steps
- Wash the romaine lettuce and remove any tough outer leaves or discolored parts.
- Chop or tear the romaine into bite-sized pieces.
- In a large bowl, combine the romaine lettuce, Ken's creamy Caesar dressing, croutons, shredded parmesan cheese, salt, pepper, and optional capers.
- Toss until all ingredients are well combined and the lettuce is evenly coated with dressing.
- Add the cooled, cubed chicken breast to the salad.
- Toss gently to combine. Serve immediately.
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