Green Goddess Caesar Salad with Lemon Pepper Chicken

Ingredients

The Lemon Pepper Chicken

• 2 chicken breasts (about 1.5 lbs.)
• 1 ½ Tbsp Lemon Pepper Spice Blend
• Olive oil spray (for chicken and pan)

The Green Goddess Caesar Dressing

• 1 tsp anchovy paste
• 1 Tbsp mayonnaise
• 1 Tbsp extra virgin olive oil
• 1 ½ Tbsp fresh lemon juice
• 1 ½ tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 garlic clove, grated or finely minced
• ¼ cup Greek yogurt
• 1 Tbsp Green Goddess Seasoning
• Salt and pepper, to taste

The Salad

• 1 bag (9 oz) Romaine lettuce
• ¼ cup sliced black olives
• 2 Tbsp toasted pine nuts
• ¼ cup shredded Parmesan cheese
• Freshly ground black pepper

Instructions

Roast the Chicken

1. Prep: Preheat your oven to 425°F. Line a baking sheet with foil and lightly coat it with olive oil spray.
2. Season: Lightly mist the chicken breasts with olive oil spray on both sides. Coat evenly with the 1 ½ Tbsp Lemon Pepper Spice Blend.
3. Bake: Place the chicken on the prepared sheet pan and roast at 425°F for 22 minutes (until the internal temperature reaches 165°F). Rest for 5 minutes, then slice or dice into bite-sized pieces.

Whisk the Dressing

1. Emulsify: In a medium bowl, whisk together the anchovy paste, mayonnaise, olive oil, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic until smooth.
2. Combine: Add the Greek yogurt and the 1 Tbsp Green Goddess Seasoning. Whisk until creamy, then season with salt and pepper to taste.

Assemble & Serve

1. Toss: In a large salad bowl, add the Romaine lettuce. Pour over the dressing and toss gently until the greens are evenly coated.
2. Top: Scatter the sliced black olives, toasted pine nuts, and shredded Parmesan cheese over the top.
3. Finish: Lay the warm sliced Lemon Pepper Chicken over the salad and finish with a crack of freshly ground black pepper.

Notes

Tip: Roasting at 425°F gives the chicken a nice, golden surface caramelization while locking in moisture.