And now for that end of the discussion finish line treat, a giant bowl of probiotic-rich homemade chicken caesar salad. Thank you for lending your ear. Let’s dive in.
In a food processor (I use this one), add the anchovies, parmesan cheese, lemon juice, garlic cloves, whole milk yogurt, dijon mustard, and red wine vinegar. Pulse for 1 minute.
With the food processor on, slowly add the olive oil through the feed tube. Pulse for an additional 30 seconds after adding all the olive oil. Pour the dressing into a desired container and store in the fridge for up to 2 weeks.
Salad:
In a large bowl, toss the romaine lettuce, parmesan cheese, and tomatoes. Add the desired amount of dressing (the recipe provided will make enough for multiple salads). Add the shredded chicken (recipe below). Serve with additional shaved or shredded parmesan cheese.
Chicken:
Preheat the oven to 425F. In a large skillet (I use this cast iron skillet), melt the butter on the stove-top over medium-high heat. As the butter melts, sprinkle the chicken thighs with salt and pepper. Add the chicken thighs to the butter and brown on each side for 4-5 minutes. Place the skillet (with chicken) in the oven and bake for 25 minutes, until no longer pink. Once cool, shred the chicken with two forks and serve with the salad.