Chicken Caesar Salad

June 3rd, 2010 | Author: lacey - a sweet pea chef

After coming back from our mini vacation to Arkansas and eating all that food, Dustin and I have been feeling a little “heavier” than we’d like. So, we both agreed it was time to incorporate some more salads into our weekly dinners and maybe some more exercise. I tried this Caesar Salad Dressing recipe from theperfectpantry a while ago and absolutely loved it.

image and recipe for chicken caesar salad by Lacey Stevens-Baier, personal chef and owner of Sweet Pea Chef and food blog a sweet pea chef

Now, you may be thinking: “Ewww! Anchovy paste, really??” But, you really don’t taste the anchovies in the dressing. What it adds is a nice saltiness and depth of flavor to the dressing. Anchovy paste is actually quite inexpensive and stores for about a year in your fridge. Having it in the fridge ready to go makes this Caesar recipe nice and quick too. It has the consistency of a tomato paste…just squeeze a couple teaspoons out and forget you ever needed it.

The dressing is nice and light, even for a Caesar. I like to add my homemade croutons and some grilled or sauteed chicken to make it more of a filling meal, though it is equally good as a side salad.

Chicken Caesar Salad

1/4 cup mayonnaise
1/2 tsp anchovy paste
1 tsp Worcestershire sauce
2 tsp fresh lemon juice
3 Tbsp grated Parmesan cheese
Pinch of fresh black pepper
Kosher salt to taste (I don’t use any)
3 hearts of romaine lettuce or 1 large head
croutons

2 Tbsp olive oil
1 boneless, skinless chicken breast
kosher salt
fresh black pepper

Directions

In a small bowl, combine first six ingredients to make the dressing. Stir well, until smooth. Taste and add salt if needed. Refrigerate for at least 20 minutes to allow the flavors to combine.

Cut the lettuce into large bite-size pieces. Dry with a spin dryer or in an absorbent dish towel. Place lettuce in a large mixing bowl.

In a small nonstick frying pan, heat 1 Tbsp of olive oil. Liberally coat the chicken with kosher salt and pepper. Sauté (or grill) the chicken until thoroughly cooked, approximately 8-10 minutes. Remove the chicken from pan and set aside.

Add the chilled dressing to the lettuce and toss well to combine. Transfer to a serving bowl or platter. Top with the chicken and croutons. Garnish with Parmesan slices or grated Parmesan, if you like.

Enjoy!