Skip to content

Recipe Tuesday: Chicken Caesar Salad

One of the first salads I ever made, which was a big thing for me. Growing up, salad was a few lettuce leaves, tomato and cucumber with no dressing. Can you imagine no dressing? Its barbaric! Anyway, I discovered the wonders of salad dressing through eating chicken caesar salad at a restaurance and then wanted to cook it the first opportunity I had.

Being me, I skipped buying the prepared dressing and instead went for this great recipe. It doesn’t include anchovies but you can put them in if you like. There is also no egg in this particular recipe.


  • 1/2 cup olive oil
  • 1/4 cup dijon mustard
  • 2 tablespoons lemon juice
  • 2 teaspoons worcester sauce
  • 1 teaspoon grated lemon peel
  • 1 clove of garlic minced
  • 1/2 teaspoon of sugar
  • 1/4 teaspoon course ground black pepper
  • 1 lb boneless, skinless chicken breast
  • Romaine lettuce (4-5 cups worth torn into bite size pieces)
  • 1 cup cherry tomato halves
  • 1/2 cup prepared croutons (cut a slice of bread into cubes and sautee with some garlic in olive oil and let crisp)
  • 1 tablespoon grated parmesan cheese


  1. Whisk together the oil, mustard, lemon juice, worcester sauce, lemon peel, garlic, sugar and pepper.
  2. In a non metal bowl pour 1/4 cup of the dressing over the chicken breasts, turning to coat
  3. Cover with film or a lid and chill for at least an hour
  4. Chill the remaining dressing until ready to serve
  5. Remove chicken from marinade
  6. Grill the chicken breasts for 10-15 minutes until done (turning once)
  7. Diagonally slice the chicken breasts into strips
  8. In a large bowl combine lettuce, chicken, tomatoes and croutons
  9. Toss with the reserved dressing
  10. Sprinkle with parmesan and serve


Published inRecipe Tuesday