Servings: 6 Prep: 10 min Cook: 10 min Total: 20 min
Caesar Salad is a salad originating in Tijuana, Mexico in the mid-1920’s. It’s not a salad named after Julius Caesar, but after the Italian restauranteur who invented it … Caesar Cardini!
Caesar was rumored to be out of ingredients after a big rush and scrambled to come up with something interesting, mixing the now famous ingredients together … table side! Necessity is the mother of invention and … what an invention it was!
Caesar Salads are almost always served with croutons. While obviously the recipe can be served without them and still be quite delicious … I’ve opted to keep them. The salad can really use the contrasting tastes and textures. Plus … they just look nice!
Chicken Caesar SaladPrint Rate
- 3/4 cup caesar salad dressing
- 6 cups romaine lettuce washed and cut into ribbons
- 1 1/2 cups garlic croutons
- 1 1/2 lbs chicken breasts boneless and skinless
- 2 tbsp light olive oil for grilling
- 1/4 cup parmesan (reggiano) cheese grated
- salt and pepper to taste
- Pre-heat a grill.
- In a large salad bowl, mix together the salad dressing, romaine lettuce and croutons. Adjust seasoning with salt and pepper.
- Coat your chicken breasts with the oil and evenly season with salt and pepper (note: chicken thighs or chicken with skin is all completely appropriate and will work. I listed it as skinless, because finding boneless chicken with skin is difficult to do)
- Grill the chicken until cooked through (internal temperature of 165 F).
- Divide your salad onto 6 plates.
- Slice your chicken and place on top of each salad.
- Garnish with grated parmesan cheese.
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* Learn More: More about this recipe and nutrition …