Chicken Caesar Salad Recipe
Crisp romaine, fresh parmesan cheese, & croutons. Tossed in Caesar dressing & served with a dinner roll
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Ingredients
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Salad
Caesar dressing
Sides
Method
Caesar dressing
Make the dressing
In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, minced garlic, and grated Parmesan until smooth.
Slowly whisk in the olive oil until the dressing is emulsified and slightly thickened. Taste and season with salt and additional lemon juice or Worcestershire sauce if needed.
Salad assembly
Prepare lettuce and chicken
Wash and thoroughly dry the romaine lettuce, then tear or chop into bite-size pieces to yield about 6 cups. If using refrigerated cooked chicken, slice or shred into roughly 1/2-inch strips or bite-size pieces.
Place the lettuce in a large mixing bowl. Add the sliced chicken, 3/4 cup of the grated Parmesan, and the croutons.
Pour about 3/4 of the dressing over the salad (reserve extra for guests who want more). Toss gently but thoroughly with tongs until all ingredients are evenly coated. Add more dressing to taste. Season with freshly ground black pepper and, if desired, a pinch more salt.
Transfer the tossed salad to individual plates or a large serving bowl. Sprinkle the remaining 1/4 cup grated Parmesan over the top.
Rolls
Warm dinner rolls: place rolls on a baking sheet and warm in a 350°F (175°C) oven for 6–8 minutes, or microwave covered for 20–30 seconds per roll until warm.