Pan-Seared Chicken Caesar Salad

1

Prepare the produce and preheat the oven

Knife

Measuring cups and spoons

salad spinner

Heat the oven to 375°F. Wash your hands and clean the work surface. Remove damaged romaine leaves, rinse the lettuce under running water, and spin thoroughly dry. Chop and measure 10 cups, then refrigerate until assembly. Cube the bread, mince the garlic, and grate the Parmesan. Rinse and dry the lemon before cutting and squeezing the measured juice.

2

Season the bread cubes

Tongs

Large mixing bowl

Measuring cups and spoons

Rimmed baking sheet

In the large bowl, mix 2 tablespoons olive oil with the 2 cloves minced garlic and 1/4 teaspoon salt allocated to the croutons. Add the bread cubes and toss thoroughly. Spread in a single layer on the baking sheet, scraping any remaining garlic and oil over the bread.

4

Whisk the dressing

Whisk

Measuring cups and spoons

Small mixing bowl

In the small bowl, whisk together the mayonnaise, buttermilk, lemon juice, Dijon, Worcestershire sauce, remaining 1 clove garlic, 1/4 cup Parmesan, and 1/4 teaspoon pepper. Refrigerate while you cook the chicken.

5

Prepare the chicken cutlets

Knife

Measuring cups and spoons

Separate cutting board

On a cutting board kept separate from the prepared salad ingredients, slice each chicken breast horizontally into two cutlets of roughly even thickness, about 1/2 inch. Pat dry with paper towels and season both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Do not rinse raw chicken. Wash your hands and clean the knife, board, and any surfaces that contacted it.

6

Sear the first batch of chicken

Tongs

Instant-read thermometer

Measuring cups and spoons

12-inch heavy skillet

Heat the skillet over medium-high heat. Add 1/2 tablespoon of the remaining olive oil and swirl to coat. Add two cutlets without crowding and cook for approximately 4–5 minutes per side, until browned and an instant-read thermometer inserted into the thickest part registers 165°F. Reduce the heat to medium if the surface browns too quickly.

7

Cook the remaining chicken and rest

Knife

Tongs

Instant-read thermometer

Measuring cups and spoons

clean plate

12-inch heavy skillet

Separate cutting board

Transfer the cooked chicken to a clean plate. Add the remaining 1/2 tablespoon oil and cook the second batch the same way. Let each cutlet rest for at least 5 minutes before slicing across the grain on a clean cutting board.

8

Dress the romaine

Tongs

Large mixing bowl

Just before serving, put the cold, dry romaine in the large bowl. Add the dressing and toss until evenly coated, then gently toss in half the cooled croutons.

9

Plate and serve the salad

clean plate

Divide the salad among four plates and arrange one sliced chicken cutlet over each. Divide the remaining croutons and the remaining 1/2 cup Parmesan among all four portions. Serve immediately.