{"id":103642,"date":"2024-06-10T14:00:00","date_gmt":"2024-06-10T14:00:00","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2024\/06\/10\/the-best-chicken-caesar-salad-ive-ever-had\/"},"modified":"2024-06-10T14:00:00","modified_gmt":"2024-06-10T14:00:00","slug":"the-best-chicken-caesar-salad-ive-ever-had","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2024\/06\/10\/the-best-chicken-caesar-salad-ive-ever-had\/","title":{"rendered":"The Best Chicken Caesar Salad I’ve Ever Had"},"content":{"rendered":"


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This article was updated in June 2024 to include more of our favorite products.<\/em><\/p>\n

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The miracle of this marinade would have been enough. Stir together a few ingredients, pour off half for a feisty Caesar dressing and save the rest to marinate your chicken? Brilliant.<\/p>\n

But then, don\u2019t<\/em> let that marinade sit for hours to soak in. Don\u2019t even wipe any off. Just sizzle the chicken and its protective cloak in a nonstick skillet, till the oil breaks free from the marinade and the Parm and anchovy all frizzles and browns. This can only be described as Whoaaa.<\/em><\/p>\n

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\"Whoa.\"<\/picture><\/div>\n<\/div><\/div>
\n Whoa.<\/span><\/p>\n

Photo by Bobbi Lin. Prop Stylist: Brooke Deonarine. Food Stylist: Anna Billingskog.<\/span>
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Ali Slagle<\/a> learned the power of mayonnaise-based marinades from her New York Times<\/em> colleague J. Kenji L\u00f3pez-Alt: Mayo browns beautifully, carries flavors well, and protects seasonings from burning (you can read all about it here<\/a>). Next, Ali put the trick to use in a popular Ginger-Lime Chicken<\/a> of her own.<\/p>\n

But when faced with creating 150 dinner recipes for her debut cookbook I Dream of Dinner<\/a><\/em>, each done in 45 minutes and under 10 ingredients, Ali started dreaming about how to make that marinade do even more work.<\/p>\n

\u201cI always thought about it as wiggling loose teeth,\u201d Ali told me. \u201cI would, in my mind, wiggle each ingredient and think, \u2018What would that dish be without it? Will it still be good?\u2019\u201d<\/p>\n