Chicken Caesar Salad is a classic that is perfect for a midday or evening meal. Full of great flavor and nutritional goodness, its rich, earthy flavors are always a delight.
Chicken Caesar Salad

Chicken Caesar Salad
Prep time
Cook time
Total time
If grilling the chicken, squeeze some lemon on both sides. We use a cast-iron grilling pan in the cold months. The effect is just as good as cooking outdoors in summertime.
Recipe type: Salads
Cuisine: Mexican
Serves: 7
  • 4 1 ounce slices French bread
  • vegetable cooking spray
  • 1/2 teaspoon garlic powder
  • 2 pounds boneless chicken breasts
  • 1/3 Cup fresh lemon juice
  • 1/4 Cup red wine vinegar
  • 1 Tablespoon olive oil
  • 1 teaspoon anchovy paste
  • 1/4 teaspoon fresh ground pepper
  • 5 cloves garlic
  • 9 Cups romaine lettuce
  • 1/4 Cup grated Parmesan cheese
  1. Trim bread crusts and discard. Cut bread into 1 inch cubes. Place cubes in a single layer on a baking sheet. Coat cubes with cooking spray; sprinkle with garlic powder; toss well. Bake at 350 degrees F for 15 minutes or until lightly browned and set aside.
  2. Coat a large nonstick skillet with cooking spray; place over medium to high heat until hot. Add chicken halves; saute 6 minutes on each side or until well done. Remove chicken from skillet; let cool. Cut chicken across the grain into thin slices; set aside. Alternatively, you can grill the chicken, which adds a delectable smokey flavor.
  3. Combine lemon juice and next 5 ingredients in container of an electric blender. Cover and process until smooth. Add 1/4 cup of the lemon juice mixture to the chicken; toss gently to coat.
  4. In a large salad bowl, place the lettuce. Drizzle remaining lemon juice mixture over lettuce and toss well. Add the chicken mixture and cheese, and toss gently to coat.
  5. Serve with croutons or grilled garlic scented toast.
Calories per 1 1/2 cups serving: 257

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