Salads - Caesar salad with chicken panera recipes

Author: Callie Young  

Grilled hearts of romaine, lemon and croutons along with chick peas, asiago cheese and our Caesar Dressing reinvent this classic salad into a new BBQ staple. A classic chicken salad recipe, featuring crunchy croutons and a creamy, garlic dressing.

Grilled Caesar Salad

Grilled hearts of romaine, lemon and croutons along with chick peas, asiago cheese and our Caesar Dressing reinvent this classic salad into a new BBQ staple.
Provided by: Panera at Home
Yields: 4 servings
Cuisine: American Italian
Number of ingredients: 8
  • 2 romaine lettuce hearts, cut in half lengthwise
  • 4 oz. baguette, cut into 1/2-inch slices
  • 2 tbsp. olive oil
  • 2 lemons, cut in half
  • 1/2 cup Panera® Caesar Dressing
  • 4 tbsp. crispy chickpeas
  • 16 grape tomatoes, sliced in half
  • 1 oz. asiago cheese, shaved
  • Calories: 300 calories
  • Fat: 20g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Cholesterol: 25mg
  • Sodium: 400mg
  • Carbohydrate: 24g
  • Fiber: 5g
  • Sugar: 3g
  • Protein: 7g
How to cook:
  1. Heat grill to high. Brush the cut side of each romaine heart and both sides of the bread slices with olive oil. Place romaine (cut side down), bread, and lemons (cut side down) on grill. Grill romaine, bread and lemons for 1-2 minutes or until they begin to char and there are dark brown grill marks., Juice one charred lemon (2 halves) into a bowl. Add the Caesar dressing and whisk until combined., Cut the grilled bread into ½-inch cubes., Arrange the grilled romaine on a plate. Top with grilled bread croutons, crispy chickpeas, tomatoes and asiago cheese. Drizzle with dressing and serve with grilled lemons.
Notes: Everything Keto At Panera Bread In 2022, Here are a few keto Panera menu items you may like: 1. Chipotle Chicken, Scrambled Egg & Avocado Wrap (no tortilla) First things first, skip on …

Chicken Caesar salad

Chicken Caesar salad
A classic chicken salad recipe, featuring crunchy croutons and a creamy, garlic dressing. Ideal for lunch with friends
Provided by: Good Food team
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 9
  • 1 medium ciabatta loaf (or 4 thick slices crusty white bread)
  • 3 tbsp olive oil
  • 2 skinless, boneless chicken breasts
  • 1 large cos or romaine lettuce, leaves separated
  • 1 garlic clove
  • 2 anchovies from a tin
  • medium block parmesan or Grano Padano cheese for grating and shaving (you won't use it all)
  • 5 tbsp mayonnaise
  • 1 tbsp white wine vinegar
  • Calories: 633 calories
  • Fat: 35 grams fat
  • Saturated Fat: 6 grams saturated fat
  • Carbohydrate: 39 grams carbohydrates
  • Sugar: 4 grams sugar
  • Fiber: 4 grams fiber
  • Protein: 39 grams protein
  • Sodium: 1.39 milligram of sodium
How to cook:
  1. Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.
  2. Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
  3. Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it’s hot enough) and leave for 4 mins.
  4. Turn the chicken, then cook for 4 mins more. Check if it’s cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
  5. Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
  6. Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt – if yours is thicker, stir in a few tsps water to thin it.
  7. Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
  8. Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.
Notes: 15 Fusilli Caesar Salad, Crisp Romaine lettuce, store-bought rotisserie chicken (time-saver of the century!), crunchy croutons, Parmesan cheese shavings and rotini noodles, all tossed in a …

Panera Bread’s Chicken Caesar Sandwich

Panera Bread’s Chicken Caesar Sandwich
Make and share this Panera Bread’s Chicken Caesar Sandwich recipe from
Provided by: Timothy H.
Total time: 40 minutes
Cook time: 10 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 10
  • 2 -4 garlic cloves, peeled
  • 2 boneless skinless chicken breast halves
  • 2 tablespoons olive oil
  • fresh ground pepper
  • 8 slices sourdough bread
  • 1 small head romaine lettuce, cut in 1-inch slices
  • 1/3 cup prepared caesar salad dressing
  • 1/4 cup grated parmesan cheese
  • red onion, halved
  • 1 tomatoes, cut into wedges (optional)
  • Calories: 658.7 calories
  • Fat: 24.2 grams
  • Saturated Fat: 4.8 grams
  • Cholesterol: 50.9 milligrams
  • Sodium: 1070.1 milligrams
  • Carbohydrate: 78.8 grams
  • Fiber: 6.5 grams
  • Sugar: 5.8 grams
  • Protein: 32.4 grams
How to cook:
  1. Mince 2 to 4 cloves garlic (4 is great if you love garlic), and set aside. Cut chicken in 1/4-inch slices. Heat olive oil in skillet and saute garlic for 30 seconds, or until fragrance is released. Add chicken and saute until cooked through, 3 to 5 minutes. Season to taste with pepper. Turn off heat and set aside.
  2. Grill or broil bread until lightly toasted, about 1 minute per side.
  3. In bowl, toss together romaine, salad dressing, Parmesan, red onion and chicken. Season to taste with pepper. Pile onto 4 slices of toast, top with remaining toast and serve with tomatoes on the side, if desired. Makes 4 servings.
  4. Picnic packing instructions: Saute chicken in garlic and cool a little. Pack in plastic container and refrigerate.
  5. Place toast in a plastic bag and pack. (Do not seal bag or toast will become soggy.).
  6. Place lettuce in large resealable bowl. Pour salad dressing into plastic container. Spoon cheese into plastic container. Pack red onion and tomatoes, if using, in a plastic bag.
  7. Refrigerate everything except toast until transporting to picnic. Pack everything except toast in cooler with ice or cold packs. (Pack toast at room temperature.).
Notes: Panera Bread Chicken Caesar Salad, The Panera Southwest Chile Lime Ranch Salad with Chicken is made with chicken raised without antibiotics, romaine, arugula, black bean & corn …
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