Chicken Caeser Salad

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 594.0
  • Total Fat: 45.4 g
  • Cholesterol: 194.0 mg
  • Sodium: 704.4 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 40.9 g

View full nutritional breakdown of Chicken Caeser Salad calories by ingredient
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Caesar Dinner Salad with Chicken (without Croutons) Caesar Dinner Salad with Chicken (without Croutons)
Number of Servings: 2



    * Egg Yolk, 1 large
    * Garlic, 2 cloves
    * Anchovies, 2 fillets
    * Lemon Juice, 1.5 tbsp
    * Worcestershire Sauce, 3 drops
    * Olive Oil, 5 tbsp
    * Parmesan Cheese (grated) .5 cup
    * Coarsely Ground Black Pepper (to taste)
    * Romaine Lettuce (salad), 8 leaves
    * Chicken Breast (boneless, skinless), 1 breast


PREPARATION - - - - - - - -

To coddle the egg, bring a fresh, raw egg to room temperature by immersing in a mug (or other container) filled with warm water (this will prevent cracking, when the HOT is added later). Boil enough water to submerge the egg completely, according to the size of the container that holds the egg. Once water boils, drain the warm water from the container and pour the boiling water over the egg. Allow the egg to stand in the hot water for exactly 1 minute. Pour off hot water and run cold water into container until egg is cool enough to handle easily. Set egg aside.

Rinse Romaine leaves and set aside to drain thoroughly.

In a small bowl, crush anchovies to paste. Add minced garlic cloves, lemon juice, and Worcestershire and whisk until smooth.

Separate the yolk from the white of the coddled egg and add to bowl, whisking mixture until thick (about 1 minute).

With one hand, drizzle in the olive oil while vigorously whisking with the other hand.

Once the olive oil is thoroughly incorporated into the mixture, whisk in 2 tbsp of the grated Parmesan.

Trim fat from chicken breast and split into 2 slabs down center plane of breast, lightly salting both sides of each. Spray broiler pan with cooking spray and place breast pieces on pan. Place under broiler (second rack position) for 3 minutes, turn breast pieces and return to broiler for an additional 4 minutes (cooking time may vary slightly by rack position and thicken of pieces).

Remove chicken to cutting board and slice crosswise into strips (about 1/2 inch).

Pat Romaine leaves dry and tear into bite-size pieces, placing all into a large bowl.

Pour dressing over lettuce and toss to coat all pieces of lettuce with dressing.

SERVING - - - - - - -

Distribute lettuce and dressing evenly into two large bowls. Repeat with chicken. Sprinkle half of remaining Parmesan over top of salads.

This is a large 2-serving salad - it's dinner all by itself. We typically serve it with crusty water rolls.

Number of Servings: 2

Recipe submitted by SparkPeople user RICHARDHARRISON.

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