How to make chicken caesar salad!

This is a labor of love. If you make every component at home it can take a long time, not going to lie – but it’s so worth it. Personally I like meal pepping individual size salads in containers with small containers of dressing on the side so I can pretend that I have my own extra fancy salad cafe. I often just make a huge one for dinner too. Here’s how you do it:

Make the ramen eggs: Medium boil some eggs, peel them, then pop them into a rich, umami filled marinade. Cook the chicken: While the ramen eggs are marinating, cook your chicken in the oven or air fryer. Make the croutons: While the chicken is doing it’s thing, toast some torn or cubed up bread in garlic butter on the stove over medium heat. Prep the romaine and kale: Wash and tear the romaine. Destem the kale, wash, and tear into small pieces. Make the dressing: Mix together lemon juice, dijon, Worcestershire, minced garlic, anchovy paste, parmesan cheese, and Kewpie mayo. Toast the cashews: This is an extra step that brings out the oils and nuttiness in cashews. Toast cashews in a dry pan over low heat, shaking occasionally. Assemble the salad: In a large bowl (the largest one you have) combine the romaine, kale, chicken, and croutons and toss with the dressing to taste. Top with the ramen egg, a fresh shaving of parm, the toasted cashews, and a lemon wedge for squeezing.