Chicken Caesar Salad Recipe

Name: Chicken Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs chicken tenders or 1 12 lbs boneless chicken breasts; 2 tablespoons extra virgin olive oil; ¼ teaspoon crushed red pepper flakes; 4 garlic cloves, crushed; ½ cup dry white wine; 12 lemon, juice of; ½ cup chopped flat leaf parsley; salt and black pepper; 1 (2 ounce) can anchovies, drained; 4 large garlic cloves, cracked away from skins and finely chopped; ½ cup extra virgin olive oil; 2 teaspoons Worcestershire sauce; 1 lemon, juice of; ¼ cup pasteurized egg substitute; ½ cup grated parmigiano; 2 heads romaine lettuce, trimmed and coarsely chopped

Servings: persons

1 12 lbs chicken tenders or 1 12 lbs boneless chicken breasts
2 tablespoons extra virgin olive oil
¼ teaspoon crushed red pepper flakes
4 garlic cloves, crushed
½ cup dry white wine
12 lemon, juice of
½ cup chopped flat leaf parsley
salt and black pepper
1 (2 ounce) can anchovies, drained
4 large garlic cloves, cracked away from skins and finely chopped
½ cup extra virgin olive oil
2 teaspoons Worcestershire sauce
1 lemon, juice of
¼ cup pasteurized egg substitute
½ cup grated parmigiano
2 heads romaine lettuce, trimmed and coarsely chopped

1
Chicken:.
2
Heat a large nonstick skillet over medium high heat.
3
Add olive oil in a slow steady stream.
4
Add crushed pepper, crushed garlic, and clicken tenders.
5
Saute chicken in garlic oil until lightly browned on all sides, about 5-6 minutes.
6
Add wine to the pan and reduce heat to medium low.
7
Let the liquid cook out and tenders cook through, about 3-4 minutes more, then remove pan from heat.
8
Squeeze lemon juice over chicken and sprinkle with parsley, salt and pepper.
9
Pile tenders alongside a generous portion of Caesar greens and serve.
10
Salad:.
11
.Combine anchovies, garlic and oil in a metal or heatproof glass bowl.
12
Place bowl on grill top and cover grill.
13
Cook oil mixture 2-3 minutes or until garlic is speaking by sizzling in oil.
14
Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil.
15
Cooked anchovies melt away easily and the flavor changes from fishy to nutty.
16
Transfer oil mix to large salad bowl.
17
Add Worcestershire, lemon juice, egg, pepper and cheese while beating with a fork.
18
4.
19
Toss greens to coat with dressing.

859

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 12 lbs chicken tenders or 1 12 lbs boneless chicken breasts, 2 tablespoons extra virgin olive oil, ¼ teaspoon crushed red pepper flakes, 4 garlic cloves, crushed, and more.

Yes, Chicken Caesar Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Caesar Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions