This post was last updated on November 26, 2014 to include new images.
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.
This is like the best homemade caesar dressing.
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 Chicken Caesar Salad 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. I promise.
The dressing is nice and light and soooo easy to make.
I like to add my homemade croutons and some grilled or sautéed chicken to make it more of a filling meal, though it is equally good as a side salad.
This is one tasty salad, folks. Gotta love an easy, delicious, fast, and homemade chicken caesar salad. And please try the croutons with this salad, too.
- 1/4 cup mayonnaise
- 1/2 tsp anchovy paste
- 1 tsp Worcestershire sauce
- 2 tsp fresh lemon juice
- 3 tbsp grated parmesan
- 1/8 tsp ground black pepper
- 1 head romaine lettuce
- 1 tbsp olive oil
- 1 boneless skinless chicken breast
- 1/2 tsp kosher salt
- 1/4 tsp fresh black pepper
- In a small bowl, combine the mayonnaise, anchovy paste, Worcestershire sauce, lemon juice, grated parmesan and ground black pepper to make the dressing. Mix until smooth and then place in the refrigerator while you prepare the chicken.
- Rinse and dry the lettuce leaves very well. Cut the lettuce into large bite-size pieces and then place into a large mixing bowl.
- In a small, nonstick frying pan, heat the olive oil over medium-high heat. Liberally coat the chicken with the kosher salt and pepper. Sauté the chicken until thoroughly browned on each side, approximately 4-6 minutes per side. When it's cooked through, the chicken will release a clear liquid when poked with a fork (as opposed to a pinkish liquid). Remove the chicken from pan and set aside.
- Add the dressing to the lettuce and toss well to combine. Transfer to a serving bowl or platter. Slice the chicken and then add to the salad, along with the croutons.
- Garnish with additional parmesan.