Chicken Caesar Salad- The Caesar Salad is still alive and well! This handmade Caesar Salad Dressing is on par with the best in town. To make a dinner, add chicken and top with a poached or fried egg, or serve it plain. This thick and creamy salad dressing is a favorite of my family. It’s not too garlicky or fishy – just perfect. Though most people buy Caesar salad dressing in a bottle, making your own is very simple and tastes far superior to store-bought. There are numerous variants, but my entire family like this thick and creamy one. It’s neither too garlicky or overly fishy – it’s just perfect. This salad is a quick and easy supper or lunch option. With garlic bread, serve. It’s also healthier because it’s made with mainly Greek yogurt for the mayonnaise and olive oil for the dressing.
Chicken Caesar Salad Recipe:
I’m going to say it – Caesar salad is a headache to cook, requiring a plethora of pots and pans to be soiled in the sake of just one salad.
- The dressing is made in a food processor, and the mayo makes everything oily and difficult to clean (or hogs an enormous amount of dishwasher space)
- Croutons on a baking sheet
- Cooking pan for the bacon
- chopping board
- Toss the salad in a large bowl – when using creamy dressing, you have to toss it with vigor; you can’t do it in the serving dish.
- Bowl for serving
That’s all for ONE salad. Nonetheless, we do it. Because it is worthwhile!! Particularly delicious is the creamy dressing!
Where Did Caesar Salad Originate?
This amazing masterpiece is the work of an Italian chef, not a Roman ruler. In the 1920s, Chef Caesar Cardini emigrated to the United States and founded a restaurant in San Diego, California, and subsequently in Tijuana, Mexico. On a particularly busy Fourth of July weekend, he was running low on supplies and invented the iconic Caesar Salad out of desperation.
Julia Child, who went to Caesar’s with her parents, recalls Caesar rolling a large cart up to their table and making a Caesar salad for the family. “It was a salad phenomenon from coast to coast, and there were even rumblings of its popularity in Europe,” she recalls. Julia Child’s Kitchen (Julia Child’s Kitchen, 1975).
- CHICKEN In this dish, fresh chicken breasts are pan-fried. We season it with our own Cajun seasoning.
- ROMAINE Fresh crisp romaine lettuce, handmade croutons, and Parmesan cheese are usual. Of course, kale also makes an excellent Caesar salad. While it’s not common, I occasionally add fresh mushrooms to my salad!
- DRESSING Use your favorite Caesar dressing; I kept it easy by using a shortcut dressing. There’s a lot of taste with very little effort.
- ADDITIONS I pour on the croutons (really my favorite part of a salad). Crispy capers (pan-fried in a little olive oil) are another excellent addition. Grilled shrimp or even jammy eggs are options (easy to make in the air fryer).
Caesar Dressed Anchovies
To be honest, chicken Caesar salad was one of those dishes that I avoided making at home since I didn’t want to bother with mashing up tinned anchovies. I despise the odor, yet I eat canned tuna all the time, so why not anchovies?
A Caesar salad dressing just isn’t the same without anchovies; I thought it could be done without them, but it can’t be. Don’t leave them out! They are essential to making a nice Caesar salad.
How To Make Chicken Caesar Salad?
- Season the chicken and pan-fry it in a skillet before baking it in the oven.
- In a small mixing bowl, combine the dressing ingredients.
- Cut the romaine into bite-sized pieces and top with the croutons, Parmesan cheese, and chicken.
- Toss everything together and serve!
Tips And Tricks:
- Grilled chicken can be substituted for baked chicken; simply lay seasoned breasts on a medium-hot grill and cook for about 12 minutes on each side.
- The optimum time to assemble a chicken Caesar salad is just before serving. This preserves the crispiness of the greens while keeping the chicken moist and juicy. Before putting the chicken to the lettuce, make sure it’s completely cold.
- To Make Ahead: Wash the lettuce, mix the dressing, and measure out the remaining ingredients.
Croutons: How to Make Them?
This salad is elevated by the crisp handmade garlic croutons, which make it appear and taste rather sophisticated. You’ll be nibbling on these croutons because of the cheese coated onto each tiny toast!
- Cut the baguette in half lengthwise, then slice into 1/4′′ thick slices and lay on a baking sheet.
- 3 tbsp. extra virgin olive oil and chopped garlic Toss the bread with the garlic-infused oil and 2 tablespoons parmesan.
- Evenly distribute the batter and bake until the desired crispness is achieved.
Making Caesar Salad Dressing:
The Caesar salad dressing comes together quickly and requires only a bowl and a whisk. This Caesar dressing is light, healthful, and full of fresh taste without requiring much salt.
- Combine the minced garlic, Dijon mustard, Worcestershire sauce, lemon juice, and vinegar in a mixing bowl.
- Whisking while adding the oil emulsifies the dressing, resulting in a smooth and creamy (rather than greasy) consistency.
- Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper to taste.
A Filling Salad:
- For a fast supper, make the dressing ahead of time (up to 4 days).
- Pre-washed lettuce saves time.
- If preferred, replace the seasoned chicken in the recipe below with rotisserie or grilled chicken.
- Wrap it up for a portable supper!
Are You Curious About The Health Benefits Of Caesar Salad? No…And Yes!
Before we go any further, while this is a salad, let me dispel any notion that Caesar salad is healthy in your mind. Dressing is high in fat.
But here’s the thing: Aside from the calorie count, I’m getting enough of greens into my system, right?
Or, to put it another way, a large bowl of Caesar Salad may have the same number of calories as a bowl of creamy pasta, but it has far more nutrients!
Low Calories Version!!
If you’re reading this and worried about the calorie count you’ll find when you scroll down to the recipe, don’t be!
All of the flavor, but prepared using yogurt instead of mayonnaise, so it lacks the same creamy texture. But it’s still creamy, has the same depth of flavor, and is a lot healthier! Is it even possible to tell that this is the low-fat version? NOPE! And after all of that, after all of those dirty pots and pans, you get to enjoy one of the finest salads ever made. That crisp, fresh lettuce. The garlic croutons are crisp and flavorful. And don’t forget about the creamy homemade Caesar Salad Dressing.
Of course, you may make countless modifications on this traditional Caesar salad dish. Feel free, for example, to…
- Add a cooked protein: If you want to make your Caesar more of an entrée salad, prepare (grill, roast, sauté, you name it!) your favorite protein to add to it. I really enjoy preparing salmon Caesar salad (with blackened salmon), chicken Caesar salad (with these simple roasted chicken breasts), and shrimp Caesar salad (with grilled or broiled shrimp).
- If you want to make this into a pasta Caesar salad, just leave out the croutons and add some (chilled) spaghetti or tortellini to the mix.
- Use a variety of greens: A Caesar salad may be made with almost any type of green. However, if you want to make things a little healthier, I propose massaging some greens to make a tasty kale Caesar salad.
- Grill the greens: If you have a cook, I like to grill some Romaine hearts to make a grilled Caesar salad.
- Add chicken, fish, beef, chickpeas, or hard boiled eggs to make this a main course.
- Veggies: Feel free to add extra vegetables; it won’t be traditional, but it will still taste delicious. Tomatoes, cucumbers, peppers, radishes, or avocado can be added.
Ahead Of Time:
To avoid soggy limp croutons and lettuce, prepare all of the ingredients ahead of time but do not assemble until ready to serve. When it comes to clothing, I always follow the adage “less is more.” Begin with less and gradually add more as required.
Leftovers do not keep well since the croutons will get floppy and the lettuce may become mushy. If you’re concerned about leftovers, put the dressing and croutons on the side and preserve the lettuce and cheese for another day.
MORE DELICIOIUS RECIPES HERE:
- To make the croutons:
- 1/2 French baguette, halved and thinly sliced (1/4" thick)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon minced garlic 2 cloves, tiny
- 2 tbsp. parmesan cheese, grated
- Dressing for Caesar salad:
- 2 minced tiny garlic cloves
- 2 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoon vinegar
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon sea salt, to taste
- 1/8 teaspoon black pepper, plus more to taste
- To make the Caesar Salad:
- 1 romaine lettuce, big
- 1/3 cup shredded or shaved parmesan cheese
Croutons: How to Make Them:
Preheat the oven to 350 degrees Fahrenheit. Cut the baguette in half lengthwise through the top, then diagonally into 1/4" thick slices. Lay out the loaves on a baking sheet.
Combine 3 tbsp. extra virgin olive oil and 1 tsp finely chopped garlic in a small bowl. Drizzle the garlic oil over the croutons and top with 2 tablespoons grated parmesan cheese.
Toss until everything is uniformly covered. Spread in a single layer on a baking sheet and bake at 350°F for 10-12 minutes, or until light brown and crisp, depending on preference.
Making Caesar Salad Dressing:
In a small mixing bowl, combine the garlic, Dijon mustard, Worcestershire sauce, lemon juice, and vinegar.
Drizzle in the extra virgin olive oil slowly while whisking continually.
Add 1/2 teaspoon salt and 1/8 teaspoon black pepper to taste.
Making a Caesar Salad:
Rinse and dry the romaine before chopping or tearing it into bite-sized pieces. Sprinkle liberally with shredded parmesan cheese and chilled croutons in a large serving dish. Drizzle with Caesar dressing and carefully mix until the lettuce is uniformly coated.
Lettuce - iceberg is also delicious. Make careful to wash the lettuce ahead of time so that it can dry correctly. Dressing will not coat damp lettuce, so make sure it's completely dry! I generally cut, wash, and spin dry.
Chop into whichever size you want to eat. I use tiny cos lettuce, which I cut into 2 cm / 2/3" pieces. Peel the leaves off large ones, stack them, and cut them.
Dressing - Do not thin the dressing too much or it will not adhere to the lettuce. You can mix it in a blender or with a stick blender!
Croutons - The objective of this step is to flavor the croutons with garlic. I avoid tossing the croutons with minced garlic since the garlic burns before the croutons get golden.
Storage - After mixing in the dressing, the salad is excellent for about 20 minutes (longer than most green salads), after which the lettuce begins to soften. Dress shortly before serving; if transporting, take all components individually.
Dressing will keep for 3 to 4 days - it appears to improve with age!
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 528Total Fat 44gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 34gCholesterol 17mgSodium 1037mgCarbohydrates 26gFiber 2gSugar 3gProtein 8g