Chicken Caesar Salad. One of my favorite bosses used to love to order a Chicken Caesar Salad when we would go out to lunch at restaurants. He also loved to eat a Salmon Caesar Salad or a Shrimp Caesar Salad. My husband and I will enjoy a Caesar Salad with grilled chicken, chilled shrimp or baked salmon. This recipe addresses the chicken version. It’s basically grilled marinated chicken slices over a Romaine lettuce salad that’s been tossed with Caesar salad dressing.
Years ago, I was on business travel in San Francisco, CA and stopped at a lovely bistro called Annabelle’s which has unfortunately closed. Chef Matthew Lee politely provided me with his Caesar salad dressing recipe. Later, on a vacation trip, my husband and I both enjoyed a lunch at the same Annabelle’s. My husband made a few tweaks to Chef Matthew’s recipe and that’s been our go-to Caesar dressing recipe ever since.
Just make the dressing and set aside. Marinate some boneless chicken breasts in olive oil and lemon juice for about an hour in the refrigerator. Season the chicken breasts with salt and pepper. Grill the chicken breasts until they are cooked through. Slice the grilled chicken breasts into pieces.
Toss the lettuce with the Caesar dressing.
Transfer the dressed lettuce to serving plates. Arrange the chicken pieces on top of the lettuce. And sprinkle with shredded Parmesan cheese.
For a different presentation, use whole Romaine lettuce leaves. Drizzle the dressing on the whole leaves and then arrange the chicken pieces on top. Sprinkle with the shredded Parmesan cheese and serve!
This salad is a good buffet item for your parties. Keep the chicken slices warm in a chafing dish and keep the dressed salad cool in a chilled bowl. Or you can chill the grilled chicken pieces in the fridge until serving time.
From the kitchen of A Food Lover’s Delight….
Chicken Caesar Salad
1/2 c Caesar Salad Dressing
2 boneless skinless chicken breasts
Juice from one lemon
2 T olive oil
salt and pepper
2 T shredded Parmesan cheese
1. Make the Caesar Salad Dressing and keep in the fridge until ready to use.
2. Mix together the the olive oil and lemon juice and pour into a Ziploc bag. Add the chicken breasts to the bag and seal it. Ensure that the chicken breasts are fully coated by the marinade.
3. Marinate the chicken breasts for at least an hour or overnight in the refrigerator.
4. When the chicken breasts are ready to grill, remove them from the Ziploc bag and discard the marinade.
5. Grill the chicken breasts either on your BBQ grill or in a grill pan on the stove. Cook the chicken until it’s cooked through. Remove to a cutting board and let sit a few minutes.
6. Chop the lettuce leaves and place them in a large bowl.
7. Drizzle the Caesar dressing over the lettuce and toss it.
8. Transfer the dressed lettuce to serving plates.
9. Slice the grilled chicken breasts into uniform pieces.
10. Arrange the grilled chicken pieces over the dressed lettuce on the serving plates.
11. Sprinkle with shredded Parmesan cheese and serve!
Makes 2 main course salads. Serve with a dry white wine and some crusty bread or add some croutons to the salad.
Variations: Dice the chicken into smaller pieces and toss it with the lettuce for a chopped salad effect. Use pulled cooked rotisserie chicken instead of grilling chicken breasts. Use whole Romaine leaves instead of chopping them. Try a different lettuce or use arugula leaves instead of the Romaine.
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