Sharing my easy chicken Caesar salad today with a lighter Caesar dressing. Crispy oven baked chicken thighs packed full of flavour from the smoked paprika, coriander and lemon marinade with a super easy and lighter take on a classic Caesar dressing. This dish is perfect for any meal and also for my make once, eat twice meal prep method.
Even in winter, we eat a lot of salad especially while working from home. I usually make this for dinner early in the week (minus the salad leaves for the kid *sigh*) and this recipe makes enough to feed us both and to have one salad bowl prepped and in the fridge for the next day. I use boneless skinned chicken thigh meat as it cooks quickly in a very hot oven (to give it a char flavour) and while the chicken is cooking I mix up the dressing. Using Greek yogurt makes it even more flavourful but also much easier than faffing around with egg yolks. Also I never have anchovies in the house (nor do I particularly like them) so in place I use a mix of Worcestershire sauce and fish sauce to give this dressing it’s depth of flavour.
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EASY CHICKEN CAESAR SALAD
- 450 g boneless chicken thighs
For the marinade:
- 1 tsp dried oregano
- 1.5 tsp smoked paprika
- 1.5 tsp ground coriander
- 2 cloves garlic, crushed
- 2 tbsp olive oil
- zest and juice of 1 lemon
For the Caesar dressing:
- 1/3 cup of Greek yogurt
- 20 g grated Parmesan
- 1 tsp Worcestershire sauce
- 1/2 tsp fish sauce
- juice of half a lemon
- freshly ground black pepper
Salad leaves, I use a mix of cos lettuce, rocket and mixed leaves
Optional: crunchy croutons and extra shavings of Parmesan to dress the salad
Heat the oven to 230°c (fan oven), and line a baking tray with baking paper.
Mix together all the marinade ingredients in a bowl and toss the chicken in it and leave for a few minutes. Once the oven is at temperature, place the chicken on the tray and cook for 15 minutes.
Meanwhile make the dressing by putting all the ingredients in a bowl and giving it a good whisk.
Put the salad leaves in a bowl and add 2 spoons of dressing and toss together to coat the salad.
Place the dressed leaves on a serving bowl/plate, slice the cooked chicken and add to the salad. Scatter with croutons, shaved Parmesan and a few drizzles of extra Caesar dressing.