Chicken Caesar Salad with Rotisserie Chicken

Ingredients

• 3 cups torn rotisserie chicken (420 g)
• 2 romaine hearts, washed, dried, chopped (600 g)
• 4 slices day-old sourdough bread, torn (140 g)
• 3 tablespoons olive oil (40 g)
• 1 teaspoon grated garlic, divided (3 g)
• 1/2 cup mayonnaise (120 g)
• 1/2 cup grated Parmesan, plus shavings (55 g)
• 2 tablespoons fresh lemon juice, plus wedges (30 g)
• 1 teaspoon Dijon mustard (5 g)
• 1 teaspoon Worcestershire sauce (5 g)
• 1/2 teaspoon kosher salt (3 g)
• 1/2 teaspoon black pepper (1 g)

Instructions

1. Stir dressing. In a large bowl, whisk mayonnaise, Parmesan, lemon juice, Dijon, Worcestershire, half the garlic, salt, and pepper. Add one tablespoon water if needed, until it coats a spoon and drips slowly. Taste and adjust lemon or pepper before using it as desired. Set aside.
2. Toast bread. Tear the sourdough into rough pieces. Heat olive oil in a large skillet over medium heat, add bread and remaining garlic, and toss often for 5 to 7 minutes until deep golden and dry. Transfer crumbs to a plate.
3. Warm chicken. Add chicken and one tablespoon water to the empty skillet. Toss over medium-low heat for 2 to 3 minutes, just until warm. Squeeze a little lemon over the chicken, then transfer it to a plate.
4. Dress romaine. Put chopped romaine in a wide bowl. Add half the dressing and toss until leaves are lightly coated. Add more dressing as needed, stopping before it pools at the bottom. Fold in half the chicken and crumbs.
5. Finish and serve. Divide salad among four bowls. Top each with remaining warm chicken, crumbs, Parmesan shavings, black pepper, and lemon wedges. Serve right away. For lunches, pack components separately and dress each portion just before eating.

Notes

• Use 420 g chicken, roughly the meat from a small rotisserie chicken. If your bird is larger, reserve the extra meat plain for soup, wraps, or another salad rather than adding it all here.
• The recipe intentionally makes more dressing than some bowls need. Refrigerate remaining dressing in a covered jar for 4 days, then use it on roasted vegetables, sandwiches, or grain bowls.

Nutrition Facts