Chicken Caesar salad

Please note that a truly authentic chicken Caesar salad recipe contains anchovies or anchovies paste, and that is not this recipe.

However, this is an excellent quick dinner recipe that certainly will not disappoint. I adapted it from here.


  • 1/2 pound boneless, skinless, chicken breasts, cut into bite size pieces or strips (1 breast, or 2 smaller, thin ones)
  • garlic salt
  • lemon pepper
  • 2 tbsp oil
  • 1 tbsp white wine vinegar
  • 1/4 tsp Dijon mustard
  • 1/4 tsp Worcestershire sauce
  • 1/2 head Romaine lettuce, chopped
  • 1 tomato, chopped (optional)
  • Parmesan cheese

Chop up the lettuce and tomatoes if you are using and set aside.

Cut up and season the chicken and season with garlic salt and lemon pepper, then cook in the oil until browned.

Turn off the heat and stir in the vinegar, mustard, and Worcestershire sauce. I happened to be out of Dijon mustard from making Dijon potato salad, so I sprinkled some dry mustard in there instead, which turned out fine. Stir the mixture into the chicken.

Now here is the important part: do not drain off the oil mixture from the chicken. Pour it all right on top of the lettuce. Sprinkle the cheese over the salad.

Makes 2 servings.

The cheese starts melting onto the warm chicken and it just wonderful.

You can also add garlic flavored croutons, and/or other vegetables if you wish.

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