Cleopatra's Chicken Salad Recipe

Name: Cleopatra's Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds chicken tenders or boneless breast meat; 2 tablespoons (2 turns around the pan) extra-virgin olive oil; 1/4 teaspoon (a couple of pinches) crushed red pepper flakes; 4 cloves garlic, crushed; 1/2 cup (a generous splash) dry white wine; 1/2 lemon, juiced; A handful of chopped flat leaf parsley; Coarse salt and black pepper; 1 (2 ounce) tin anchovy, drained; 4 large cloves garlic, cracked away from skins and finely chopped; 1/2 cup extra-virgin olive oil; 2 teaspoons (several drops) Worcestershire sauce; 1 lemon, juiced; 1/4 cup pasteurized cholesterol-free egg product, available on dairy aisle; Coarsely ground black pepper, to your taste; 1/2 cup (a couple of handfuls) grated Parmigiano; 2 large heads romaine lettuce, trimmed to hearts and coarsely chopped

Servings: persons

1 1/2 pounds chicken tenders or boneless breast meat
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/4 teaspoon (a couple of pinches) crushed red pepper flakes
4 cloves garlic, crushed
1/2 cup (a generous splash) dry white wine
1/2 lemon, juiced
A handful of chopped flat leaf parsley
Coarse salt and black pepper
1 (2 ounce) tin anchovy, drained
4 large cloves garlic, cracked away from skins and finely chopped
1/2 cup extra-virgin olive oil
2 teaspoons (several drops) Worcestershire sauce
1 lemon, juiced
1/4 cup pasteurized cholesterol-free egg product, available on dairy aisle
Coarsely ground black pepper, to your taste
1/2 cup (a couple of handfuls) grated Parmigiano
2 large heads romaine lettuce, trimmed to hearts and coarsely chopped

1
If you are using chicken breasts instead of tenders, cut into long, thick strips about 4 per breast.
2
Heat a large nonstick skillet over medium high heat.
3
Add extra-virgin olive oil in a slow steady stream.
4
Add crushed pepper, crushed garlic, and chicken tenders.
5
Saute chicken tenders or breast slices in garlic oil until lightly browned on all sides, about 5 to 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 to 4 minutes more, then remove pan from heat.
8
Squeeze lemon juice over chicken and sprinkle with parsley salt and pepper.
9
Pile tenders along side a generous portion of Caesar greens and serve.
10
To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl.
11
Place bowl on grill top and cover grill.
12
Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil.
13
Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil.
14
Cooked anchovies melt away easily and the flavor changes from fishy to nutty.
15
Transfer oil mixture to a large salad bowl.
16
Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork.
17
Toss greens to coat with dressing.

808

kcal

Calories

Fat

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 17 ingredients. The key ingredients include: 1 1/2 pounds chicken tenders or boneless breast meat, 2 tablespoons (2 turns around the pan) extra-virgin olive oil, 1/4 teaspoon (a couple of pinches) crushed red pepper flakes, 4 cloves garlic, crushed, and more.

Yes, Cleopatra's Chicken 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!

Cleopatra's Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions