Ingredients
For the Shredded Chicken:
- Chicken: 1.5 lbs (approx. 680g) Boneless, Skinless Chicken Breasts (about 2-3 large breasts)
- Olive Oil: 1 Tablespoon
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Garlic Powder: 1/2 teaspoon
- Optional: Paprika (1/4 tsp), Onion Powder (1/4 tsp) for extra flavor
For the Creamy Caesar Dressing:
- Garlic: 2 large cloves, finely minced or made into a paste
- Anchovy Paste: 1.5 teaspoons (or 2-3 anchovy fillets, minced into a paste) – Don’t skip this for authentic flavor! Use Worcestershire sauce as a substitute if necessary.
- Egg Yolk: 1 large (Use pasteurized if concerned about raw eggs) OR 2 Tablespoons Mayonnaise for a shortcut/safer version
- Dijon Mustard: 2 teaspoons
- Lemon Juice: 3 Tablespoons, freshly squeezed
- Worcestershire Sauce: 1 teaspoon (especially if omitting anchovy)
- Olive Oil: 1/2 cup (use a light, neutral oil or light olive oil for milder flavor, or extra virgin for robust flavor)
- Parmesan Cheese: 1/3 cup, finely grated, plus more for serving
- Salt: 1/4 teaspoon (adjust to taste, anchovies add saltiness)
- Black Pepper: 1/2 teaspoon, freshly cracked
For the Salad Assembly:
- Romaine Lettuce: 2 large heads, washed, dried thoroughly, and chopped or torn into bite-sized pieces
- Croutons: 1.5 – 2 cups (Store-bought or homemade – see instructions/tips)
- Parmesan Cheese: Shaved or grated, for topping (approx. 1/4 – 1/2 cup)
For Optional Homemade Croutons:
- Sturdy Bread: 3-4 cups cubed (day-old baguette, sourdough, or ciabatta works well)
- Olive Oil: 3 Tablespoons
- Garlic Powder: 1/2 teaspoon
- Dried Oregano or Italian Seasoning: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Black Pepper: 1/4 teaspoon
Instructions
Method 1: Pan-Searing & Simmering (Recommended for Flavor)
- Season: Pat the chicken breasts dry with paper towels. Rub them all over with 1 tbsp olive oil, salt, pepper, garlic powder, and any optional seasonings.
- Sear: Heat a large skillet or Dutch oven over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side, until nicely browned. This builds flavor.
- Simmer: Add about 1/2 cup of water or chicken broth to the skillet (enough to cover the bottom). Bring it to a simmer, then reduce the heat to low, cover the skillet tightly, and let the chicken cook gently for 15-20 minutes, or until cooked through (internal temperature reaches 165°F / 74°C).
- Rest: Remove the chicken from the skillet and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute, keeping the chicken moist.
- Shred: Once rested, use two forks to shred the chicken. Pull the forks in opposite directions against the grain of the meat. Alternatively, you can use your (clean) hands once it’s cool enough to handle, or use a stand mixer with the paddle attachment on low speed for super-fast shredding (add cooked breasts to the bowl and mix for 15-30 seconds).
Method 2: Poaching
- Place chicken breasts in a saucepan. Add enough water or chicken broth to cover them by about an inch. Add optional aromatics like a bay leaf, peppercorns, or a halved onion.
- Bring the liquid to a gentle simmer over medium heat (do not boil rapidly).
- Reduce heat to low, cover, and simmer gently for 15-20 minutes, or until cooked through (165°F / 74°C).
- Remove chicken, rest for 10 minutes, then shred as described above. Season the shredded chicken with salt and pepper.
Method 3: Baking
- Preheat oven to 400°F (200°C).
- Place seasoned chicken breasts (as in Method 1) in a baking dish. You can add a splash of water or broth to the bottom.
- Bake for 20-25 minutes, or until cooked through (165°F / 74°C).
- Rest for 10 minutes, then shred.
Method 4: Instant Pot
- Season chicken breasts. Place the trivet in the Instant Pot and add 1 cup of water or broth. Place chicken on the trivet.
- Secure the lid, set the valve to sealing. Cook on High Pressure for 8-12 minutes (depending on thickness).
- Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
- Remove chicken, rest for 5-10 minutes, then shred.
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-750