Chicken Caesar Salad with Creamy Dressing
Chicken Caesar Salad is a family favorite. I make a classic Caesar dressing which can be found HERE. My Son-In-Law makes a creamy dressing that is equally as yummy!
My Caesar salad is requested at most family gatherings! So having two ways to make it is a great way to switch things up.
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My Son-In Laws Caesar Salad
My Son-In-Law is quite a good cook. He made us the best chicken Caesar salad for Annie’s bridal shower.
I followed him around with my pen and paper. Doing my best to get things exactly as he didn’t measure anything.
The difference between my dressing and his was that he processed his in a Hamilton Beach Power Elite Blender with 40oz Glass Jar and 3-Cup Vegetable Chopper, 12 Functions for Puree, Ice Crush, Shakes and Smoothies, Black and Stainless Steel (58149)” target=”_blank” rel=”noreferrer noopener nofollow”>blender) while I just whisked my ingredients together. Blending the ingredients creates a very creamy dressing.
Chicken Caesar Salad
Equipment
- Food Processor
- Salad Spinner
Ingredients
Bake or Grilled Chicken Breast
- 4 chicken breasts
- olive oil
- cajun seasoning (to taste & optional)
- salt & pepper (to taste & optional)
Salad Dressing
- 1/2 lemon, juiced
- 1 tbsp red wine vinegar
- 2 tbsp yellow mustard
- 2 cloves garlic, minced
- 1 egg yolk
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 can 2 oz. anchovies drained (can use less or eliminate if you like)
- 3/4 cup extra virgin olive oil
Salad
- 2 heads romaine lettuce
- 1 cup croutons
- 1 cup freshly grated parmesan Cheese divided in half
Instructions
- Brush chicken breast with olive oil on both sides and sprinkle with cajun seasoning (Optional)
- Bake chicken breast in oven at 350 degrees for 20 minutes until cooked through. Let chicken rest.
Dressing
- While chicken is cooking; In a small mixing bowl, whisk together lemon juice, vinegar, mustard, garlic, egg yolk, and spices.
- Add anchovies to a food processor and add a little bit of lemon juice mixture. Pulse until almost smooth and then add the remainder of the lemon juice mixture and pulse again.
- When this mixture is well combined, with the processor on, slowly add the olive oil until a creamy dressing consistency. If necessary, add a bit more oil.
Putting Salad Together
- Tear or chop up the lettuce and add to a large bowl with croutons and 1/2 of grated cheese. Add dressing and toss until completely coated.
- Serve salad topped with chicken and additional parmesan if preferred
If you are preparing this as a side dish then you can serve it on individual salad plates or in a small bowl. You can also forgo the chicken if you just want the Caesar Salad.
Things in My Kitchen
The Chicken
We started with grilling some chicken breasts that were just rubbed with a bit of olive oil. We then seasoned them with seasoning salt and cayenne pepper. (A very easy blackened chicken alternative). .
While the chicken breast was cooking we cut the ends off of two heads of romaine. Then rinsed and set to dry on a paper towel.
Then we prepared the dressing and tossed all the ingredients together.
Chicken Ceasar Salad is such a great summertime meal. It’s that time of year when we enjoy an easy light meal for dinner.
I’ve been on the search for new recipes. While this is not new to us the dressing is different. I just loved the creaminess of it. This is also a 30-minute meal. If you make the dressing and prep the lettuce while the chicken is baking, you have a meal in under a half-hour. Serve with some crusty French bread and a cold glass of Pinot Grigio or Rose wine. Enjoy!
Peace and Love,
Meet Me
Created by Lynn Vogeler, Small House Kitchen is a celebration of the joy found in mostly from-scratch cooking and the magic that happens when great ingredients meet limitless imagination. In our small house, we turn simple ingredients into extraordinary meals with big flavors.
You can find out about all of my other passions; decorating, entertaining, organizing, and gardening over at livinglargeinasmallhouse.com
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