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Caesar Salad with Grilled Chicken

July 28, 2010

Caesar Salad fortified with some kind of protein makes a great summer dinner. Popular choices to top the salad are  grilled salmon, smoked salmon, fried oysters, shrimp or chicken. Last night I made it with grilled chicken.

One could argue that this is not really an authentic Caesar dressing because I don’t use eggs. Well, this version works for me, and I don’t have to worry about making anyone sick with uncooked or under-cooked eggs.

The dressing recipe is adapted from one in Moosewood Restaurant Cooks at Home. Their solution for the egg problem is to use 2 hard-boiled eggs which they blend with the other ingredients. I tried it once and didn’t really like the hard-boiled eggs in it. I replaced them with ¼ cup of mayonnaise, which gives the dressing some extra body.

I like Caesar salads that are garlicky and lemony, so you may want to adjust those ingredients a bit to suit your taste. The dressing recipe makes more than you’ll need for 2 people, but it keeps well in the refrigerator, especially because it doesn’t have eggs in it.

I grilled the chicken, but if you don’t have a barbecue, you could broil it, pan-fry it, or poach it.

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Caesar Salad with Grilled Chicken

(Dressing adapted from a recipe in Moosewood Restaurant Cooks at Home)

(print the recipe)

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Serves 2 (Makes more dressing than you’ll need, but it keeps well in the refrigerator.)

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Caesar Dressing:

¼ cup mayonnaise

3 tablespoons fresh lemon juice

½ teaspoon salt

2 teaspoons Dijon mustard

3 garlic cloves, pressed

Ground pepper, to taste

A few dashes of Tabasco sauce

1/3 cup olive oil

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1. Combine the mayonnaise, lemon juice, salt, mustard, garlic, pepper, and Tabasco in a bowl. Whisk together so they are well-blended.

2. Slowly drizzle the olive oil in with the other ingredients while whisking constantly. Taste and adjust seasonings.

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Salad:

About ½ head Romaine lettuce, cleaned, dried and torn into pieces

½ cup freshly grated Parmesan cheese

About ¼ cup Caesar dressing, or to taste

½ – ¾ cup croutons (omit for gluten free version)

¾ pound chicken breast (1 large breast), pounded to about ½-inch thick

Chicken breast, pounded and ready for the grill:

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1. Heat a grill on high for 10 minutes.

2. Lightly salt and pepper the chicken breast; grill the chicken for 3 minutes on each side, until done. Let rest while you toss the salad; then cut into slices.

3. Toss the lettuce, cheese, and Caesar dressing together until the lettuce is well-coated.

4. Divide the salad between 2 plates and top with croutons and chicken.

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Dinner on the deck on a beautiful Seattle summer evening:

7 Comments leave one →
  1. July 28, 2010 8:35 pm

    i would love to have this for a chnage from the very spicy kindaa food we are used to in indian kitchen. healthy, good for bellly and looks lovely tooo…

  2. July 29, 2010 6:07 am

    I agree about the raw eggs; I have always been a bit squeamish. I have heard of Caesar recipes using hard-boiled eggs but haven’t ever tried it. I will go with your take and use mayo. This looks like a great nomination for dinner tonight. Thanks!

  3. July 29, 2010 6:59 am

    my girls do love chicken Caesar salad! I do it in wraps for them too, that is really their favorite! Thanks for sharing your recipe…I have not made a real Caesar dressing in so long because of the eggs..

  4. July 30, 2010 1:14 pm

    Your Caesar dressing sounds great. I too would opt for the HUGE hunk of protein on top of my salad.

  5. banneduser88 permalink
    September 7, 2010 9:52 pm

    Mayo is just egg, oil, lemon juice, and salt, so there’s still egg in it.
    It looks amazing though, did you put any spices on the chicken or just let the grill take care of seasoning it?

    • September 7, 2010 10:06 pm

      Yes, mayo contains egg, but it’s not raw egg so there’s no danger of getting sick from raw egg. The chicken in this recipe is just simply grilled without extra seasonings.

  6. January 6, 2014 2:21 pm

    it’s Amazing
    Thank you for the recipe :)

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