Chicken Caesar Salad
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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 6 Servings
- 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.
Serving: 6g | Calories: 306.54kcal | Carbohydrates: 6.3066666666667g | Protein: 36.208333333333g | Fat: 30.261666666667g | Fiber: 3.7166666666667g