Classic Chicken Caesar Salad

Classic Chicken Caesar Salad

David Venable

Prep Time: 20 minutes

Serves: 4–6

Ingredients

  • 1 cup mayonnaise
  • 1/3 cup + 1/4 cup grated Parmesan cheese, divided
  • 2 cloves garlic
  • 2 Tbsp + 1 tsp lemon juice
  • 2 tsp red wine vinegar
  • 1-1/2 tsp anchovy paste
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire
  • 1/2 tsp salt
  • 3/4 tsp black pepper
  • 3 hearts of romaine lettuce, washed, dried, and chopped
  • 2 (9 oz) grilled chicken breasts (fresh or frozen)
  • 3 cups store-bought croutons

Preparation

In a food processor, add the mayo, 1/3 cup grated Parmesan, garlic, lemon juice, red wine vinegar, anchovy paste, mustard, Worcestershire, salt, and pepper.

Run the food processor for 10–15 seconds, or until all the ingredients are fully incorporated and the garlic is minced.

Set aside or refrigerate until ready to use.

Prepare the chicken according to the directions on the package.

Add the chopped romaine to a large mixing bowl. Then, add the remaining 1/4 cup of Parmesan and about half of the dressing, and croutons.

Toss to combine. Add more dressing if desired or store the remaining dressing in the refrigerator for up to one week.

Place the dressed salad on a large serving platter.

Top the salad with the prepared chicken and serve.

Cook's Notes

The anchovy paste could be omitted, but it truly gives the dressing that authentic Caesar salad taste.

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