While ranch may be the most consumed salad dressing in the U.S. (by far), it’s hard to discount the popularity of the Caesar salad. Even little kids will wolf down a Caesar. Unfortunately, though, Caesar salads do not always have the “healthiest” preparations, as they often come loaded with refined croutons and drenched in {sometimes overly-processed} dressing, without many other nutritious ingredients to offer. Though, I guess even lower quality versions could still boast of being a “gateway salad.”
But why not have it all, right? A delicious and satisfying salad that everyone loves, that’s easily made at home, that’s chock-full of wholesome ingredients, and that’s exploding with amazing flavor and texture. Count me in, please!
I do want to emphasize that this “Caesar” makes a significant break from tradition: Nuts instead of croutons, Greek yogurt rather than egg yolk-based dressing, optional anchovies, and additional mix-ins like corn, avocado, chicken, and capers. But NO HOLDING BACK on the classic Parmesan, garlic, and creamy-crisp combo that we all love.
A look at our stars…
- Fresh corn: Take advantage of summer’s sweet produce! I know what you’re thinking…extra work and I want lunch NOW. But never fear: Peeling is almost no work, and I have a secret that makes cooking it to juicy-crunchy perfection insanely easy.
- Just shave the amount of kernels you want off the cob (about 1/4 cup for 1 salad)
- wrap them in a damp paper towel in a microwave-safe bowl
- microwave ~40 seconds
- remove to cool.
That’s it. I’m not even joking. Frozen corn is also an option, but will not lend as much texture.
- Chicken: I like to cook a batch of tenderloin strips and keep them in the fridge for quick use throughout the week. Lightly grease a nonstick skillet (I use avocado oil or olive oil), sprinkle with salt and pepper, and cook on each side until white throughout the center. You could also use rotisserie or grilled chicken, or omit for a vegetarian version. If you would like another protein like egg, bacon, or shrimp instead, I would not be opposed. 😉
- Pine Nuts: In place of croutons, nuts offer texture and flavor, and of course filling nutritious fats. Lightly toasted pine nuts are especially yummy and aromatic, but walnuts, pecans, or almonds would be fantastic as well.
- Capers: For an extra punch of flavor. Just a few can go a long way.
- Avocado: Duh.
- Parmigiano-Reggiano: Go for a block of the good stuff. A sharp knife is all you need to get beautiful thin shavings.
Now about that dressing…
Don’t like messing with egg yolk dressings? No problem. You can achieve creamy, flavor-loaded goodness just by mixing a few simple ingredients.
- Plain Greek yogurt: Adds just the right amount of tang, thickness, and creaminess, while keeping the dressing light on calories. Quadruple win!
- Parmigiano-Reggiano: Use a fine grater, or simply crumble up some of your thin Parmesan shavings for the salad with your fingers. This doesn’t require much effort AT ALL, and the Parmesan really makes this dressing special with added texture and rich flavor.
- Fresh garlic: Absolutely ESSENTIAL. There’s really no such thing as too much, am I right?
- Olive oil: Go for high-quality and robust. The stronger flavor melds beautifully with these ingredients.
- Anchovy paste (optional): Include it to keep with the Caesar tradition and achieve a more classic flavor. (Although, for this salad in particular, I would’t go out of my way for it. The capers provide a salty kick, and it’s just too yummy already!)
- Creamy Dijon, red wine vinegar, fresh lemon juice, and dried oregano bring it all home.
Pictured with some juicy mango and white bean chips for a killer lunch. And I’m not sure why, but tossing this salad is one of the most satisfying activities EVER. The globs of creamy dressing incorporate into all the beauty, and it just keeps getting better and better as you stir. 🙂
Chicken Caesar Salad with Corn, Avocado, and Pine Nuts
Notes
*Cook chicken strips, sprinkled with salt and pepper, in a nonstick skillet (lightly greased with olive or avocado oil) over medium heat about 4 minutes per side, or until cooked through. Can be made in advance and stored in refrigerator. You could also use rotisserie chicken.
**I recommend buying a block of Parmigiano-Reggiano and shaving/grating before use for the best texture. (It really does make a difference!) To shave, you can simply run the edge of a sharp knife down the edge of the block with light pressure. Make some extra shavings and quickly crumble these by hand for the dressing (or use a fine cheese grater).
***Keep in mind this is just enough dressing for one salad. If you want some for later, or just in case, go ahead and double or triple the dressing ingredients.
Ingredients
For the salad:
- ~1 cup Romaine, chopped
- 1-2 chicken tenderloin strip(s)*
- 1/4 cup fresh corn kernels
- 1 Tbsp sliced red onion
- 1/2 oz ripe avocado, sliced
- 5g Parmigiano-Reggiano, thinly shaved**
- 5g pine nuts
- 1 tsp capers, halved
For the dressing:***
- ~1 tsp grated Parmigiano-Reggiano**
- 1/4 tsp fresh minced garlic
- 1 tsp plain Greek yogurt
- 1/4 tsp creamy Dijon
- 1/2 tsp fresh lemon juice
- 1/2 tsp red wine vinegar
- 1/2 tsp EVOO
- sprinkle dried oregano
- pinch salt and black pepper, to taste
Instructions
- For the corn, wrap inside a damp paper towel placed in a microwave-safe bowl. Microwave on high 40 seconds. Remove paper towel and allow to cool.
- If desired, toast the pine nuts in a toaster oven or in a skillet on the stovetop just until fragrant and lightly browned. Set aside to cool.
- Tear chicken and prepare remaining ingredients for the salad. Add all to a shallow bowl.
- For the dressing,*** mix all ingredients until thoroughly incorporated. Pour over salad.
- Toss and enjoy!
Can’t wait to try it!