Truly THE BEST ever. With crispy, seasoned croutons, grilled chicken and an easy dressing!

This crisp, fresh caesar salad with homemade crispy croutons and perfectly juicy grilled chicken (hello, Spring!) has been getting me through these past few weeks. For starters, it’s finally starting to warm up to use a grill. But when it snows in the middle of April in Chicago, I’ll throw these chicken breasts on a grill pan.

Store-bought croutons or dressing can of course be used here but we all know the store-bought version just does not compare. Nope, nothing compares to those freshly baked, slightly garlicky seasoned croutons, and the homemade dressing is just right – not too rich, not too creamy. It really is just right.

I will also point out that there are no egg yolks or anchovies in this (although you can certainly add those in to your liking if you wish). As for the chicken, if white meat is not your thing, thighs can easily be substituted. And you can prep everything in advance, making this a very quick weeknight meal on those super busy, hectic nights.

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Best Chicken Caesar Salad with Homemade Croutons

Truly THE BEST ever. With crispy, seasoned croutons, grilled chicken and an easy dressing!

Prep Time 2 hours 20 minutes

Cook Time 10 minutes

Total Time 2 hours 30 minutes

Servings 4 servings

Ingredients

for the croutons

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh parsley leaves
• 1 clove garlic grated
• Kosher salt and freshly ground black pepper to taste
• 4 cups ciabatta bread cubes

for the chicken

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 1 clove garlic grated
• Kosher salt and freshly ground black pepper to taste
• 1 ½ pounds boneless, skinless chicken breasts

for the dressing

• ¼ cup mayonnaise
• ¼ cup buttermilk
• 3 tablespoons freshly grated Parmesan
• 1 clove garlic grated
• 1 tablespoon freshly squeezed lemon juice
• 1 ½ teaspoons Dijon mustard
• ½ teaspoon Worcestershire sauce
• Kosher salt and freshly ground black pepper to taste

for the salad

• 2 heads romaine roughly chopped
• ¼ cup freshly grated Parmesan

Instructions

for the croutons

• Preheat oven to 400 degrees F.
• In a small bowl, whisk together olive oil, parsley and garlic; season with salt and pepper, to taste.
• Spread bread cubes in a single layer on a baking sheet. Stir in olive oil mixture and gently toss to combine. Place into oven and bake until crisp and golden, about 13-15 minutes; set aside.

for the chicken

• In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, 1 teaspoon salt and 1/2 teaspoon pepper.
• In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade.
• Preheat grill to medium high heat.
• Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.

for the dressing

• In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon and Worcestershire; season with salt and pepper, to taste.

for the salad

• To assemble the salad, place romaine in a large bowl; top with chicken and croutons. Pour the dressing on top of the salad and gently toss to combine. Top with Parmesan.

The post Best Chicken Caesar Salad with Homemade Croutons appeared first on Damn Delicious.

The post Best Chicken Caesar Salad with Homemade Croutons appeared first on Halal Foods.

The only recipe you need here! So fresh, so zesty, and sure to be a hit with EVERYONE at dinner, potlucks and picnics!

I promise you – this will be the only pasta salad recipe you will ever need this summer, and all the summers to come.

It’s chockfull of so many fresh veggies along with the easiest homemade dressing.

The best part is that you can prep/dice/chop all your veggies and herbs while you cook and cool your pasta so not a minute goes to waste here.

Let chill and serve when desired, tossing in that fresh arugula right before serving. So so good.

The Best Pasta Salad

Yield: 8 servings

prep time: 30 minutes

cook time: 15 minutes

total time: 45 minutes

The only recipe you need here! So fresh, so zesty, and sure to be a hit with EVERYONE at dinner, potlucks and picnics!

5.00 stars (2 ratings)

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salad

The Best Pasta Salad

30 minutes15 minutes

Chungah Rhee

Ingredients:

• 8 ounces fusilli pasta
• 1/3 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, finely grated
• 1 teaspoon sugar
• Kosher salt and freshly ground black pepper, to taste
• 1 cup halved grape tomatoes
• 1 cup diced Persian cucumber
• 1 cup diced orange bell pepper
• 1/2 cup diced hard salami
• 1/2 cup crumbled feta cheese
• 1/2 cup sliced red onion
• 1/3 cup torn kalamata olives
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley leaves
• 2 cups arugula

Directions:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. In a large bowl, whisk together olive oil, red wine vinegar, Dijon, garlic and sugar; season with salt and pepper, to taste.
3. Stir in warm pasta; let cool 20 minutes, stirring occasionally.
4. Stir in tomatoes, cucumber, bell pepper, salami, feta, red onion, olives, dill and parsley; season with salt and pepper, to taste.
5. Cover and chill, if desired.
6. Stir in arugula. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post The Best Pasta Salad appeared first on Damn Delicious.

The post The Best Pasta Salad appeared first on Halal Foods.

Hands down the best, most creamy potato salad EVER! And you can even make this ahead of time! So easy, so good.

Who doesn’t love a good potato salad? Filled with all sorts of creamy-tangy-potato-y-goodness with the freshest herbs and jammy eggs, this potato salad will knock your socks off. And it can even be made 2 days in advance!

Not a soft boiled egg fan? No worries. Hard boiled eggs will also work beautifully here.

And if you’re planning to bring this to a get-together or picnic, I highly recommend cooking the eggs a little longer, coarsely chopping and folding them right into the potato salad.

It will do absolute wonders.

The Best Potato Salad Ever

Yield: 8 servings

prep time: 4 hours 25 minutes

cook time: 15 minutes

total time: 4 hours 40 minutes

Hands down the best, most creamy potato salad EVER! And you can even make this ahead of time! So easy, so good.

0.00 stars (0 ratings)

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salad

The Best Potato Salad Ever

4 hours 25 minutes15 minutes

Chungah Rhee

Ingredients:

• 2 pounds baby red potatoes, quartered
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons lemon zest
• Kosher salt and freshly ground black pepper, to taste
• 2 celery ribs, diced
• 3 tablespoons capers, chopped
• 3 tablespoons finely chopped fresh parsley leaves
• 3 tablespoons finely chopped fresh dill
• 2 green onions, thinly sliced
• 4 soft boiled eggs, quartered

Directions:

1. Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool.
2. In a large bowl, whisk together mayonnaise, sour cream, Dijon, lemon juice and lemon zest; season with salt and pepper, to taste. Stir in celery, capers, parsley, dill, green onions and potatoes until well combined. Cover and chill for at least 4 hours to 2 days.
3. Serve, topped with eggs.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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A breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette!

Yes, yes, yes.

A breakfast that gets me sprinting out of bed and straight to the kitchen.

Fresh greens, jammy eggs (which can easily be made into hard boiled eggs if runny eggs are not your thing) + crispy bacon slices + fork-tender baby potatoes + ripe avocado slices + nutty, shaved Parmesan sprinkled throughout. All tossed in a zesty, tangy mustard vinaigrette.

Serve with buttered toast and a hot cup of coffee for a complete breakfast.

Breakfast Salad

Yield: 4 servings

prep time: 20 minutes

cook time: 20 minutes

total time: 40 minutes

A breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette!

5.00 stars (1 ratings)

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breakfast

Breakfast Salad

20 minutes20 minutes

Chungah Rhee

Ingredients:

• 8 slices bacon
• 1 1/4 pounds baby gold potatoes, halved
• 1 bunch arugula, washed, dried, and torn
• 8 soft boiled eggs, halved
• 1 avocado, halved, seeded, peeled and sliced
• 1/4 cup shaved Parmesan

For the mustard vinaigrette

• 1/3 cup extra virgin olive oil
• 2 1/2 tablespoons white wine vinegar
• 1 tablespoon whole grain mustard
• 1 small shallot, diced
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. FOR THE MUSTARD VINAIGRETTE: In a medium bowl, whisk together olive oil, vinegar, mustard and shallot; season with salt and pepper, to taste. Set aside.
2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
3. Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 7-10 minutes; drain well.
4. To assemble the salad, place arugula in a large bowl; top with bacon, potatoes, eggs, avocado and Parmesan. Pour the MUSTARD VINAIGRETTE on top of the salad and gently toss to combine.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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The post Breakfast Salad appeared first on Halal Foods.