Chicken Caesar Salad

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

We both love Caesar Salad, but the creamy dressing, usually made with a coddled or raw egg (now possibly unsafe), parmesan, and lots of oil can be a healthy-eating disaster. This main dish salad with a twist is adapted from one of Frank Stitts. He is chef-owner of The Highlands Bar & Grill and Bottega, two fine restaurants in Birmingham, Alabama.


  • 2 boneless and skinless chicken breasts, cut in half


    • Place chicken on a plate or pie dish and drizzle with olive oil. Sprinkle with parsley, minced garlic, salt, and pepper. Rub seasonings into the chicken, coating evenly. Refrigerate, covered, for 1 hour.
    • Heat the oven to 350Β°F.
    • To make the croutons, place the olive oil and crushed garlic in a small bowl. Add bread cubes and toss to coat. Spread on a baking sheet. Bake until lightly toasted, turning once, about 15 minutes. Set aside.
    • Puree the anchovy and garlic with the lemon juice and vinegar in a blender. With the motor running, gradually add the oil until dressing is blended. Season to taste with salt and pepper. Set aside.
    • Heat a large nonstick skillet over medium-high heat until hot enough to evaporate a drop of water upon contact. Add the chicken breasts and cook until golden, about 3 minutes per side. When cool enough to handle, cut into long strips about ΒΌ inch wide.
    • Toss the romaine with the dressing, the croutons, and 1 tablespoon of the parmesan. Mound the mixture on 4 large serving plates. Arrange warm chicken strips on top. Sprinkle with remaining cheese and garnish with cherry tomatoes, if using. Serve at once.