Caesar Salad

Chicken Caesar Salad

Chicken Caesar Salad

Recipe by GeeDeeCourse: SaladsCuisine: ItalianDifficulty: Moderate


Prep time


Cooking time




Total time



A chicken Caesar salad is all about the dressing. Get the dressing right coupled with the herb grilled chicken and you have a dish fit for an emperor or Cardini himself


  • 3 tablespoon olive oil extra virgin/ for the marinade

  • 2 Lemons zest and juiced/ for the marinade

  • 2 oz Fresh Oregano for the marinade

  • 2 cloves garlic for the marinade

  • Ground salt and pepper for the marinade

  • 1 Romaine lettuce washed and separated

  • 2 oz onion thinly sliced

  • 2 chicken breast

  • 2 anchovy fillets drained of oil and mashed to a paste./ for the dressing

  • 3 tablespoons nonfat plain Greek yogurt for the dressing

  • 1 tablespoon Dijon mustard for the dressing

  • 1 teaspoon Worcestershire sauce for the dressing

  • 3 tablespoon lemon juice for the dressing

  • 1/2 teaspoon fresh cracked black pepper for the dressing

  • 2 tablespoons parmesan cheese freshly grated, for the dressing

  • parmesan cheese block for shaving

  • Croutons


  • For the Marinade
  • Place the oil, lemon zest and lemon juice, oregano, garlic and salt and pepper in a bowl and mix well.
  • Place the chicken breasts into the bowl and cover well with the marinade. Leave the chicken immersed in the marinade for at least 1 hour in the refrigerator.
  • Prepare and Make the Croutons
  • For the Dressing
  • To make the dressing, remove the chicken from the marinade and add the Marinade to a blender and blend until smooth. Add the rest of the “Dressing” ingredients, and blend together into a smooth pouring consistency.
  • Pour into a pouring jug, cover and place the refrigerator until ready to use.
  • Grilling the Chicken
  • Heat the grill or if you are using a grill pan place over a medium heat and lightly oil the grooves.When the pan/grill is fully heated, grill the chicken breasts approx 7 mins each side, if you have a meat thermometer, the inside of the plumpest part of the chicken should be 165 f. When the chicken is cooked let it rest for 5 minutes
  • Putting it all together
  • Place the Romaine lettuce in a large bowl and add the sliced onion Pour half the dressing over and toss to coat the leaves. Divide evenly onto 2 plates. Slice the chicken breast in strips at an angle and spread evenly over the salad. Sprinkle with croutons and using a quick peeler shave a few shavings of parmesan cheese all over and pour the remaining dressing over and serve.

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