Chicken Caesar Salad With Potato Croutons

Name: Chicken Caesar Salad With Potato Croutons
Ingredients: 4 russet potatoes, peeled and cut into 1-inch; 1 tablespoon extra-virgin olive oil; 1 teaspoon fine sea salt; 2 large egg yolks; 6 anchovy fillets packed in oil, drained; 1 whole clove garlic; 1 teaspoon dijon mustard; 2 tablespoon fresh lemon juice (about 1 lemon); ½ teaspoon fine sea salt; ¼ teaspoon ground black pepper; 1/3 cup extra-virgin olive oil; 1½ pound boneless, skinless chicken breasts; ½ teaspoon fine sea salt; ¼ teaspoon ground black pepper; 1 head romaine lettuce, leaves separated; 1 pint cherry tomatoes, halved; 2 tablespoon finely chopped fresh flat-leaf parsley

The Daily Meal Staff|Aug. 9, 2016 1:55 pm EST

4.6 (5 ratings)

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"Let’s get one thing straight – I don’t avoid bread because I don’t like it, I avoid it because it makes me feel sick. Sure, there are some foods (like cheesy French bread) that are hard to replicate sans grains, but croutons . . . croutons I took a stab at. This Caesar salad, which relies on a traditional dressing for added authenticity, also uses a clever oven trick I’ve picked up that turns ordinary potatoes into the perfect crouton replacement."-Casey Joy GarciaRecipe excerpted from cookbook Fed & Fit: A 28 Day Food & Fitness Plan to Jump-Start Your Life with Over 175 Squeaky-Clean Paleo Recipes by Casey Joy Garcia

Servings

4

Ingredients

4 russet potatoes, peeled and cut into 1-inch
1 tablespoon extra-virgin olive oil
1 teaspoon fine sea salt
2 large egg yolks
6 anchovy fillets packed in oil, drained
1 whole clove garlic
1 teaspoon dijon mustard
2 tablespoon fresh lemon juice (about 1 lemon)
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
1/3 cup extra-virgin olive oil
1½ pound boneless, skinless chicken breasts
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
1 head romaine lettuce, leaves separated
1 pint cherry tomatoes, halved
2 tablespoon finely chopped fresh flat-leaf parsley

Directions

Evenly space two oven racks in the middle of the oven, and preheat the oven to 350°F. Line two rimmed baking sheets with parchment paper.
To make the croutons: Toss the potato cubes in the olive oil, then spread them out evenly one of the lined baking sheets. Sprinkle with 1 teaspoon salt, then bake for 30 minutes. Flip each cube over and bake for an additional 30 minutes, until each potato cube is fork-tender and lightly browned.
To prepare the dressing, blend the egg yolks, anchovy fillets, garlic, mustard, lemon juice, salt, and pepper in a food processor or blender together for about 30 seconds, or until smooth. With the blender running, slowly pour in the olive oil – this should take about 1 whole minute.
While the potatoes are baking, prepare the chicken: Rinse and pat the chicken breasts dry, then sprinkle each side with the salt and black pepper. Place the chicken on the other lined baking sheet. When the potatoes have 30 minutes left in the oven, place the chicken in the oven and roast for 30 minutes, until the juices run clear. Let the chicken rest for 5 minutes before slicing crossways into ½-inch-thick pieces.
To prepare the salad, lay the romaine lettuce leaves on a large platter. Top with the sliced chicken, tomatoes, and potato croutons, drizzle with the dressing, and garnish with the chopped parsley.