Chicken Caesar Salad

This post was written in a paid partnership with Manitoba Chicken Producers. As always, all opinions are my own and I only promote products and services that I use and love.

When dining out, you’re almost guaranteed to find a chicken Caesar salad on the menu.  This classic is the perfect meal for lunch or dinner and is my personal favorite for easy meal planning, due to its versatility.

You can make this salad with mostly store-bought ingredients, or you can take it up a notch and make a more elaborate homemade version.  Let’s take a look at all of the components.

Greens

Traditionally, Caesar salad is made with romaine lettuce.  You can use a pre-washed bagged romaine from the grocery store, romaine hearts, romaine from your garden and even kale.

Serve torn lettuce, halved romaine hearts, or try grilling halved romaine hearts brushed with a bit of olive oil and seasoned with salt & pepper, like Manitoba Chicken Producers did here in this Grilled Chicken Caesar Salad recipe. I personally love grilling the lettuce because the smokiness from the grill adds another dimension of flavor. If it’s your first time grilling lettuce, watch this 60-Second video to see how it’s done.

Chicken

Use boneless skinless chicken breasts for your salad. You can take some shortcuts and meal prep the chicken for an easy meal. Here are a few different ways to prepare the chicken.

  • Pre-cook boneless skinless chicken breasts and slice them for quick and easy lunches or dinners
  • Season chicken breasts with lemon pepper
  • Crush croutons and use as a coating for a crispy baked chicken breast
  • Marinate chicken breasts in caesar vinaigrette
  • Use slow-cooked shredded chicken
  • Use frozen popcorn chicken or chicken fingers
  • Serve homemade Crispy Parmesan Chicken Strips on or with your Caesar salad

Toppings for your chicken Caesar salad

Typically, chicken Caesar salads are adorned with bacon bits and croutons, but you can up the ante by making your own croutons from a loaf of crusty bread or topping your salad with pancetta, prosciutto or capers. 

Meal Prep Tips for Chicken Caesar Salad

If you’re making chicken Caesar salad for dinner, it’s never a bad idea to make an extra one for lunch the next day.  I like to use mini mason jars (125 mL) to portion out the dressing. Alternatively, use large mason jars (1L) and do a salad in a jar, by layering the dressing, chicken, lettuce and bacon bits, then add the croutons just before serving. You could also use a tortilla, naan or pita to serve your chicken Caesar salad as a wrap.

Tearing the lettuce by hand versus cutting it with a knife will prevent it from browning and it will last about two days longer than it would if you cut it.

Finally, I’ve already mentioned ways to meal prep the chicken, but to elaborate on that, batch cooking several chicken breasts and freezing them, guarantees that you will have cooked chicken available for a quick meal anytime, even if it’s not Caesar salad. Use your cooked chicken in any of these recipes from manitobachicken.ca.

Easy Summer Salad Builder

We’re all looking for easy no-cook meals to have on a hot day or to take with us camping or to the beach. A summer salad travels well, doesn’t take up a lot of space in your cooler, and will fill you up for a day of fun in the sun.

Minimal prep required

What I like most about these salads is that they don’t require too much prep. All you have to do is cook some grains or noodles ahead of time. Most of the ingredients in this salad builder don’t require chopping. Use ready-to-serve ingredients, to make these salads quick to assemble and easy to prepare.

Maximize cooler space

Since these summer salads use mostly non-perishable ingredients, you will only need to store the grains or pasta and a few vegetables in your cooler. Assembling these salads once you arrive at your destination prevents you from having to store a full container in your cooler. I like to use silicone food storage bags like these ones from Zero Waste Mvmt, to reduce waste while camping. They also store flat, don’t take up a lot of space in your cooler, and can be washed out and used for another purpose while you’re traveling. Use the discount code TBL10 to get 10% off your order.

Picky eater & allergy-friendly

One of the biggest challenges when camping or weekend meal planning with other families is accommodating everyone’s likes and dietary restrictions. By assembling your salads on-site, you can serve all the components deconstructed or buffet-style and everyone can customize their salad.

Store-bought shortcuts

Using jarred or canned ingredients prevent you from having to use precious cooler space, especially when you will be living out of a cooler for a weekend. Homemade dressings like these ones are easy to whip up before you go and can be stored in mason jars in your cooler. Using store-bought dressings works just as well.

Summer salad ideas

Here are a few combinations you can try for inspiration:

  1. Pasta, olives, sundried tomatoes, bocconcini, fresh basil, balsamic vinaigrette
  2. Quinoa, shredded carrots, dried blueberries, edamame, honey mustard dressing
  3. Rice noodles, snow peas, shredded carrots, peanuts, sesame ginger dressing
  4. Quinoa, chickpeas, grape tomatoes, black olives, feta, greek dressing
  5. Quinoa, black beans, corn, red pepper, cilantro, chipotle lime dressing

Other summer salads for at home

Salads with lettuce have a shorter shelf-life, especially once you add the dressing. They’re not ideal for camping or the beach, but they are great for a quick no-cook meal if you’re enjoying the heat at home. Try this Strawberry Poppy Seed Salad or this Waldorf Salad with Tarragon Dressing.

Summer Salad Builder

How to prep chicken for quick meals featuring One-Pan Chicken Souvlaki

This post was written in a paid partnership with Manitoba Chicken Producers. As always, all opinions are my own and I only promote products and services that I use and love.

It’s no secret that I make chicken ALL. THE. TIME. It is a protein that the whole family loves and no matter what cut you use, it’s versatile and easy to prepare. I use a few simple prep strategies that can help get dinner on the table in under 30 minutes.

Last year, I talked about how to cook, portion and shred chicken for quick meals. Today I’m showing you how to portion and prep a family pack of chicken breasts. 

We don’t realize how much time we spend taking out ingredients and doing dishes when we prep meals. 

Meal Prep Tip: To save time, it’s best to tackle as much prep as you can in one session. This is especially helpful when prepping on the weekend for busy weeknights. 

60-Second Meals

Manitobachicken.ca has some great 60-Second Meal Videos that show you step-by-step how to make each recipe.  This week I’m trying the One-Pan Chicken Souvlaki.  I prepped my chicken as soon as I brought it home from the store. 

Meal Prep Tip: Slice, portion and freeze boneless skinless chicken breasts as soon as you bring them home from the store.

I had a family pack of 11 chicken breasts.  I divided them and sliced them in three different ways:

  • Three chicken breasts, sliced in medium pieces for the One-Pan Chicken Souvlaki
  • Four chicken breasts, sliced in strips for Chicken Strips
  • Four chicken breasts, sliced thinly for a sheet pan or stir-fry (portioned in two bags)

That makes four meals that are ready to cook.

Meal Prep Tip: You can even go one step further and marinate the chicken before you freeze it.  Depending on your recipe, you can also marinate whole chicken breasts. 

Before you freeze the chicken, flatten the bags as much as you can.  They will stack neatly in your freezer and will also take less time to defrost. 

Food Safety Tip: The best way to defrost frozen chicken in overnight in the fridge. Never thaw chicken at room temperature on the counter, as it may promote bacteria growth.  Thawed chicken should be cooked within 48 hours.  

Check out the Storing Chicken section on manitobachicken.ca for a chart on safe thawing methods, as well as other food safety tips.

How to cook One-Pan Chicken Souvlaki

There are two ways that you can cook the One-Pan Chicken Souvlaki, depending on how much time you have. 

If you are pressed for time, cook it in the skillet, as directed in the 60 Second Meal Video.

If you are not pressed for time, but you have other tasks you want to do while you wait for it to be ready, you can bake it on a sheet pan at 425°F for 20-25 minutes.

Food Safety Tip: Always use a thermometer to check if your chicken is ready. Cooked chicken breast should read 165°F on a digital thermometer when inserted into the thickest part of the breast meat.

How to serve One-Pan Chicken Souvlaki

There are a variety of ways you can serve One-Pan Chicken Souvlaki.  I like to set out all the components and let everyone decide how they want to eat it.  Deconstructing is a great strategy to use for picky eaters or for people who have dietary restrictions.  Everyone can serve themselves the components they would like to have.  I talk more about deconstructing in this blog post.

Here are some of the components that you could put out on the table for serving:

  • Warmed naan, pitas or mini pitas
  • Chunky Greek Salad
  • Tzatziki
  • Hummus
  • Lettuce
  • Tomatoes
  • Olive tapenade
  • Tabouleh
  • Lemon roasted potatoes
  • Rice

My partner likes his as a wrap in naan with all the fixings. I like mine deconstructed, using the tzatziki and hummus as a dip for the chicken and the naan.  The kids will most likely just have chicken, naan, lettuce, and tomatoes, all separate and not touching on the plate! If we have leftovers to take for lunch, a great side is a tabouleh salad, made with bulgur, fresh herbs, lemon juice, olive oil and tomatoes, as this can be made and dressed ahead of time.

This meal is so versatile that you can try it over and over it again with different sides.   Head to manitobachicken.ca to check out the 60-second video, as well as more 60-second meal ideas!