In the Kitchen

Sunday Funday #6: Caesar Salad

How is it already the end of June?! I for one am glad though because I am counting down the days until the end of August/beginning of September (67 days…). We just booked a really fun little weekend getaway and I CAN’T WAIT! Hint: we are going back to a place that forever holds a special place in my heart.

Anyways, today I thought I would share one of my favorite meals with y’all: Caesar salad. I don’t think store bought dressing does it justice, so I almost always make my salad from scratch. I also don’t like using a bagged salad mix either because I don’t think it tastes as fresh, so I buy a head of lettuce and cut it myself.

Ingredients (serves two):

  • 12 oz. chicken breast
  • 1 head of romaine lettuce
  • 1 small loaf of ciabatta bread (I used 2 ciabatta rolls!)
  • 1/4 cup parmesan cheese
  • 1 lemon
  • 4 oz. grape tomatoes
  • 1 tsp dried rosemary
  • 2 cloves garlic
  • 1 tsp dijon mustard
  • 1 tbsp mayonnaise
  • 4 tsp olive oil
  • Salt
  • Pepper


  1. Wash and dry all produce for later
  2. Cut ciabatta into 1-inch cubes, toss with olive oil, salt/pepper, and bake (at 400 F) for about 6 minutes until crisp/golden for croutons
  3. Heat drizzle of olive oil in a medium-high heat pan. Add chicken breast (seasoned with rosemary, salt, and pepper) to the pan and sear until browned about 2-3 minutes on each side
  4. Transfer chicken to a baking sheet and roast in oven (at 400 F) until no longer pink in center, 5-8 minutes
  5. In a small bowl, whisk together lemon zest, garlic (to taste), half the parmesan, 1 tbsp mayo, and 1 tsp mustard. Add a squeeze of lemon and a large drizzle of olive oil and combine. Season with salt, pepper, and more lemon (to taste)
  6. Add lettuce, tomato, and half the dressing to bowl with croutons. Slice roasted chicken and top salads with the chicken and remaining dressing/parmesan cheese!

Until next time, keep on the sunny side.

xoxo- K