Chicken Caesar Salad

When we got home from the honeymoon I decided to ease back into the kitchen with a simple chicken salad recipe with one of my favorite flavors: the bright and salty Caesar.  Ready for some culinary history? The original recipe is attributed to an Italian, Caesar Cardini, who immigrated to the US and opened a restaurant.  According to his daughter, her father came up with the recipe in 1924 after a Fourth of July rush depleted the kitchen’s supplies. Using ingredients that were left in the kitchen, he created the salad that bears his name and added dramatic flair to the dish with table-side tossing.  Besides the taste, this is the best part of the salad; you can make it from what you probably already have in your kitchen.

I like my Caesar with  chicken on top and an acidic dressing but if you prefer a creamier one you can find a good one over at So Delushious.   I cooked the chicken in Caesar dressing for added flavor but grilled chicken or rotisserie chicken a would be great too. I left the anchovies out of my recipe which brings me to a final trivia fact for you:  Cardini was opposed to using anchovies in his salad and the original salad did not contain the small, salt-water fish.

What to buy (serves 2):

  • 2 egg yolks
  • 2 tablespoons lemon juice
  • 2  tablespoons Worcestershire sauce
  • 2 cloves garlic, minced
  • salt and pepper, to taste
  • 3/4 cup olive oil
  • 1 head romaine lettuce, cored and chopped into 1/2 inch pieces
  • 1/3 cup grated Parmesan
  • 2 chicken breasts

What to do:

  • beat egg yolks in a  mixing bowl, adding in lemon juice, Worcestershire sauce and garlic
  • drizzle in the olive oil until the mixture emulsifies and season with salt and pepper
  • pour 1/2 cup of dressing over chicken breasts in an oven-safe dish and cook in oven at 375 degrees for 25-30 minutes or until chicken is no longer pink in the middle
  • cover remaining dressing, refrigerating until ready for use
  • cut chicken into bite-size pieces and while still warm, sprinkle chicken and parmesan over the lettuce and drizzle remaining dressing on top, seasoning with salt and pepper to taste




The fine print: Take caution in consuming raw eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell

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