Caesar Sliced Chicken (Page 1 ) | April 19, 2025

Ingredients:

(Serves 4)

For the Chicken

1.5 lbs (about 2 large) boneless skinless chicken breasts

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika (optional for color)

For the Caesar Sauce

1/3 cup mayonnaise

2 tablespoons grated Parmesan cheese

1 tablespoon lemon juice (fresh)

1 garlic clove, finely minced or grated

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

1 anchovy fillet or 1/2 tsp anchovy paste (optional, but traditional)

2 tablespoons water or milk (to thin the sauce, if needed)

Salt and pepper, to taste

Instructions

Step 1: Season and Cook the Chicken

1. Pat chicken breasts dry. Season both sides with salt, pepper, garlic powder, and paprika.

2. Heat olive oil in a skillet over medium-high heat.

3. Add chicken and sear 5–6 minutes per side until golden brown and cooked through (internal temp 165°F/74°C).

4. Transfer to a cutting board and let rest for 5 minutes.

Step 2: Make the Caesar Sauce

1. In a small bowl, whisk together mayonnaise, Parmesan, lemon juice, garlic, Dijon mustard, Worcestershire, and anchovy (if using).

2. Add water or milk to reach desired consistency. Taste and season with salt and pepper.

Step 3: Slice and Serve

1. Thinly slice the rested chicken.

2. Drizzle Caesar sauce over the top, or toss sliced chicken in the sauce to coat.

3. Serve over salad, pasta, or with roasted veggies.

Serving Suggestions

Over romaine for a deconstructed Caesar salad bowl.

Topped on pasta or cauliflower rice for a hearty meal.

In wraps or sandwiches with lettuce and tomato.

With grilled asparagus or roasted Brussels sprouts for a low-carb dinner.

Tips & Notes

For grilled flavor: Grill the chicken instead of pan-searing.

Make it lighter: Use Greek yogurt instead of mayo for a high-protein, low-fat version of the sauce.

Double the sauce: It’s great as a dip for veggies or drizzle for roasted potatoes.

Anchovy-free option: Omit it if you prefer a milder taste—Worcestershire still brings savory depth.

Enjoy!

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