Chicken Caesar Salad
This Chicken Caesar Salad recipe is on my go-to weekday lunch menu. This salad is so easy to whip together once you have the basics prepped. It is a great way to fit those greens in on the regular and feel good about what you are eating!
Servings: 4
Equipment
- immersion blender
Ingredients
Caesar Dressing
- 1 large egg, room temperature
- 1 cup (213 g) extra virgin olive oil, room temperature
- ½ cup (50 g) Parmigiano cheese, grated
- 1 tablespoon garlic, minced
- ½ teaspoon Worcestershire sauce
- ¼ cup fresh lemon juice
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 anchovy fillets, mashed (optional)
Salad
- 1 head romaine lettuce, cleaned and cut into 1 inch pieces
- 2 cups grilled chicken, sliced
- ¼ cup (25 g) parmesan cheese, grated
- ½ cup tomatoes, diced
- homemade croutons
Instructions
Caesar Dressing
- To a large mason jar, add all ingredients.
- Using an immersion blender, blend the ingredients until the dressing has emulsified (1-2 minutes). If you do not have an immersion blender you can use a standard blender but may need to add more oil. Store in the refrigerator, covered, until ready to use (2-4 days).
Salad
- In four large bowls, equally divide lettuce, chicken, parmesan, and tomatoes. Add caesar dressing to your liking.