Spicy Chicken Caesar-Ish Salad

A spicy twist on the classic Caesar salad with a healthier spin, featuring juicy chicken breast, a creamy yogurt-based dressing, and a kick from pickled jalapeños. This salad maintains the classic Caesar elements while adding unique flavors and textures.

By Maxbaroni

Original recipe source

Spicy Chicken Caesar-Ish Salad

Cook time: 30 minutes

Servings: 2

Ingredients

  • 1 whole chicken breast
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 1 tbsp olive oil
  • 2 tbsp water
  • 3 tbsp Greek yogurt
  • 0.5 lemon lemon juice
  • 1 clove garlic
  • 1 tbsp pickled jalapeño slices
  • 0.5 bunch dill
  • 0.5 cup Parmesan
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 3 heads little gem lettuces
  • 1 whole cucumber
  • 2 tbsp toasted breadcrumbs
  • 0.25 cup Parmesan
  • 1 tbsp toasted breadcrumbs

Instructions

  1. Remove any excess fat from the chicken breast. Pat the chicken breast dry with paper towels to ensure it browns properly.
  2. Season both sides of the chicken breast generously with salt and pepper. Let it rest for a few minutes to absorb the seasoning.
  3. Drizzle olive oil over both sides of the chicken. Heat a pan over medium heat and add a bit more olive oil until shimmering.
  4. Place the chicken breast in the heated pan. Let it brown for about 4-5 minutes on one side without moving it.
  5. Flip the chicken and let it brown on the other side for another 4-5 minutes.
  6. Add a splash of water to the pan and cover it with a lid. Cook until the internal temperature reaches 160°F, roughly 5 minutes.
  7. Remove the chicken from the pan and let it rest for at least 5 minutes before slicing.
  8. In a bowl, combine 3 tablespoons of Greek yogurt with the juice of half a lemon, 1 grated garlic clove, and a few pickled jalapeño slices.
  9. Add half a bunch of roughly chopped dill, 1/2 cup of finely grated Parmesan, salt, and black pepper to the bowl. Mix well and taste for seasoning.
  10. Add the little gem lettuces to a salad bowl and toss them with the prepared dressing until well-coated.
  11. Incorporate the cucumber chunks and a pinch of toasted breadcrumbs into the salad. Toss again to combine.
  12. Plate the salad, arranging slices of the rested chicken on top. Finish with a generous grating of Parmesan and additional breadcrumbs if desired.
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