Caesar Salad with Chicken
by Aviva Goldfarb on Apr 23, 2011
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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 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?
Caesar Salad with Chicken
Recipe by Aviva Goldfarb
- Servings
- 6 servings, about 2 cups
Ingredients
- 1 - 1 1/2 lbs. boneless skinless chicken breasts or meatless chicken strips or patties
- 4 - 5 Tbsp. olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 2 large slices sourdough bread cut into 1/2-inch cubes, or buy packaged croutons
- 1/4 teaspoon kosher salt
- 2 Tbsp. reduced fat mayonnaise
- 1/2 teaspoon minced garlic (about 1 clove) or more to taste
- 1/2 lemon juice only, 2 Tbsp. juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon 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
