Happy Tuesday friends!! The weather is warming up, the birds are singing, and the sun is setting later and later. For some reason, whenever the first signs of spring/summer begin to show, my body immediately starts to crave one thing: a really good caesar salad.
As we transition into spring, the food we make will transition from lots of hearty soups and stews to more fresh, in-season dishes. This dinner is a harmonious blend of being comforting and cozy, yet still refreshing and perfect to enjoy on a warm day! All of the different elements in these caesar salads work so wonderfully together, I think the tortellini adds such a fabulous touch. Feel free to mix up your protein and/or crunch factor- I went with crispy chickpeas!
Full written recipe is below. I hope you love it; if your tastebuds are anything like mine, you’ll crave these salads on repeat all spring/summer long!!! <3
For the chicken:
2 tbsp olive oil
2 tbsp full-fat Greek yogurt
1 1/2 lbs chicken breast
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp salt
1/2 tsp pepper
Zest from one lemon
Juice from 1/2-1 lemon, about 2 tbsp juice
Combine all ingredients (minus chicken) in a medium bowl. whisk to combine, then add your chicken breast and toss gently to coat. Allow to marinate for at least 2-3 hours, or up to overnight for best flavor.
When time to cook, preheat your grill to 450F. Add chicken breasts to hot grill, and grill for 6-8 minutes per side (depending on thickness), or until 165F internal. Allow to rest at least 5 minutes before slicing.
For the dressing (adapted from Ambitious Kitchen’s vegan caesar recipe):
1/4 cup tahini
1/4 cup grated Parmesan, plus more for serving
Juice from 1 small lemon
1 large clove garlic, grated
1 teaspoon very finely diced capers, or more to taste
2 tsp caper brine
2 tsp grainy Dijon mustard
1 tsp honey and/or pinch red pepper flakes (optional, to taste - offsets the briny/acidic flavors)
Water, to thin
Salt and pepper, to taste
Combine all ingredients in a jar. Taste, adjust salt and pepper levels as needed to balance the flavors. Add a tiny bit of water (if needed) right before drizzling, to thin the consistency.
For the salad:
romaine lettuce, baby kale, or greens of choice, chopped
1 package of your favorite three-cheese tortellini* (cooked until al dente and drained)
Sliced or chopped grilled chicken
Optional, but recommended: croutons, crispy chickpeas**, or toasted breadcrumbs
Halved cherry/grape tomatoes
Caesar dressing
LOTS of extra Parmesan cheese shavings/gratings, for serving
freshly cracked black pepper, for serving
To plate: First, toss your lettuce and tomatoes with a little bit of the Caesar dressing and some finely grated parmesan, to get it nicely coated in the flavors. Divide the dressed lettuce + tomatoes between 3-4 bowls/plates.
Next, pile on freshly cooked cheese tortellini, grilled chicken, croutons/chickpeas, and more grated parmesan or parmesan shavings. Drizzle with extra Caesar dressing and serve immediately. Mix it all up before digging in and enjoy!
If you’d prefer, you can also just combine all the salad components in a large mixing bowl and toss them all together that way, then add them to the plates. I just do it separately for aesthetic purposes! :)
*I used Taste Republic’s gluten-free four cheese tortellini, linked here. Feel free to use your favorite!
**For crispy chickpeas, Biena has delicious options, or you can make them homemade: just combine a rinsed and drained can of chickpeas with 1-2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp Italian seasoning, 1/2 tsp oregano, 1/2 tsp salt, and freshly cracked black pepper. Roast at 400 for 25-35 minutes, or until crispy and lightly browned.
Tag me on instagram (abigailsapron) if you make these, I’d love to see your creations/customizations. Enjoy!
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With love,
Abigail