Chicken Caesar Salad

Servings

4

Ready In:

15 min

Course:

Main or Side

Good For:

Lunch or Dinner

Inroduction

About this Recipe

By: Christina Hills

Cobbled together from a couple of New York Times recipes, I created this Chicken Caesar Salad recipe.

I will add photos next time I make it again.  I use chicken tenders because the price per pound is cheaper than breast meat and tastes just as good, if not better!

Photo credit by Nielsen Ramon on Unsplash

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caesar salad

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caesar salad
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Chicken Caesar Salad

This can be a main dish or a side dish without the chicken
Prep Time10 mins
Cook Time5 mins
Course: Main Dish, Side Dish
Cuisine: American
Keyword: chicken, salad
Servings: 4 people
Author: Christina Hills

Equipment

  • Emulsifier (optional)

Ingredients

  • 2 lbs Chicken Tenders (or Chicken Breasts)
  • 1.5 heads Romaine lettuce
  • 2.5 cups Grated Parmigiano-Reggiano cheese (more or less to taste)
  • 1 cup Croutons (Optional to make Gluten Free)
  • Few twists of Ground black pepper
  • 1/4 cup Chicken Broth (Optional) use water if you don't have broth)9

Dressing

  • 1/2 Lemon (use more if you like)
  • 1 cup Olive Oil extra virgin
  • 2 cloves Garlic minced
  • 6 fillets Anchovy fillets chopped
  • 1 tsp Worchester sauce
  • 1 tsp Dijon mustard
  • Salt to taste

Instructions

  • In a skillet on the stove, add water or broth and poach the chicken tenders 3 min on one side and 2 min on the other
  • Remove and set aside and when cool cut up into bite sized pieces.
  • Wisk together all dressing ingredients in a small bowl, and then emulsify it so that it’s creamy and smooth.  ((emulsifying is optional if you don't have one) Adjust amounts to taste.
  • Chop up lettuce in bite sized pieces and put in bowl.
  • Mix lettuce, chicken, croutons, and dressing in a bowl and and then add parmesean
  • Grind pepper on top of each serving to taste.

Notes

I don't use the croutons as I am gluten free.  Or you can have each person add the croutons individually.
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