Today we’re going classical with an old favorite, the Chicken Caesar Salad. This recipe boasts homemade Caesar dressing… made by you!
Chicken Caesar Salad
So beautiful and so delicious!
Caesar Dressing
- 1 – 2 ounce can oil-packed anchovy fillets
- 3 cloves fresh garlic
- 3 pasteurized egg yolks
- 1 tablespoon Dijon mustard
- 3 tablespoons fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 2 tablespoons Parmigiano-Reggiano, finely grated
- 2 tablespoons water
- 1/4 teaspoon coarse ground pepper
Place all ingredients in a blender. Blend on low until anchovies & garlic are blended completely
Caesar Salad
- 1 head romaine lettuce, chopped
- 1 chicken breast, cooked and diced
- 2 boiled eggs, sliced
- 1 cup croutons (leave off for gluten-free, paleo, or keto salad)
- 4 ounces Parmigiano-Reggiano cheese, grated
- 1 recipe Caesar dressing (above)
Divide lettuce, chicken, eggs, croutons, and cheese between two plates and top with Caesar dressing, You can leave the chicken off for a side salad or keep it on for a refreshing dinner.
Dressed to impress. You’re a classical genius.
If you’d like a free copy of my handy, little eBook “Drip, Drizzle, Dip: 13 Salad Dressings That Will Knock Your Socks Off”, just subscribe to The Old Hen email list on our front page. There’s a place for your email on the right!
