My family can attest to why Caesar salad is the most popular salad in the U.S. The creamy, garlicky dressing over the crunchy Romaine lettuce is an irresistible combination. Sure, you can buy decent bottled Caesar dressings, but this one is so easy (plus no raw eggs to make us nervous) to make that my 11 year old daughter Celia can make it herself, and it the flavor is a major step above the store-bought stuff.
You can adapt the recipe to suit your family’s palate: Vegetarians can use meatless chicken strips or patties instead of the chicken breasts, or use shrimp, or even leave the protein off and serve it as a side dish. I like to serve it with whole grain bread.
What is your family’s favorite salad to enjoy with or for dinner?
Recipe: Caesar Salad with Chicken
A simple recipe for Caesar Salad with Chicken. You can adapt the recipe to suit your family’s palate: Vegetarians can use meatless chicken strips or patties instead of the chicken breasts, or use shrimp, or even leave the protein off and serve it as a side dish.
- 1 - 1 1/2 lbs. boneless, skinless chicken breasts or meatless chicken strips or patties
- 4 - 5 Tbsp. olive oil
- 1/4 tsp. salt
- 1/8 tsp. garlic powder
- 2 large slices sourdough bread, cut into 1/2-inch cubes, or buy packaged croutons
- 1/4 tsp. kosher salt
- 2 Tbsp. reduced fat mayonnaise
- 1/2 tsp. minced garlic (about 1 clove), or more to taste
- 1/2 lemon, juice only, 2 Tbsp. juice
- 1 tsp. Worcestershire sauce
- 1/2 tsp. anchovy paste, or use mashed capers
- 1 head romaine lettuce, washed, dried and cut or ripped into bite-sized pieces (8 - 10 cups)
- 1/2 cup shredded Parmesan cheese
Preheat the oven or toaster oven to 400 degrees if you are making your own croutons.
Cut each chicken breast crosswise into thin strips. Place the chicken in a flat dish, drizzle it with 1 Tbsp. oil, the salt and the garlic powder, and flip the chicken several times to coat it. Heat a large nonstick skillet over medium heat. Sauté the chicken, turning occasionally, until it is cooked through, 5 - 7 minutes. (Set some cooked chicken aside for non-salad eaters, if necessary.) You can make the chicken up to 2 days in advance.
To make the croutons, in a medium bowl, toss the bread cubes with 1 – 2 Tbsp. oil and the kosher salt. Place them on a baking sheet in a single layer and bake them in the preheated oven for 3-5 minutes, until they are slightly crisp and browned. Watch them carefully so they don’t burn. Set them aside.
To make the dressing, thoroughly whisk together the mayonnaise, 2 Tbsp. olive oil, the minced garlic, the lemon juice, Worcestershire sauce and anchovy paste.
Just before serving, vigorously toss the lettuce, cheese, chicken, croutons and dressing (you probably won’t need to use all the dressing) in a large salad bowl.
Flavor Booster: Add extra garlic and plenty of freshly ground black pepper.