Name: Chicken Caesar Salad
Total time: 30 min
Yield: Serves 2–4
Cuisine: United States
Ingredients: 4 boneless, skinless chicken breasts (4–6 ounces each); 1 large head romaine lettuce; 2 teaspoons ghee; 1 (2-ounce) can anchovy fillets (packed in olive oil); 2 tablespoons plus ½ cup light-tasting olive or avocado oil; 3 tablespoons lemon juice; 2 large egg yolks; 2 teaspoons extra-virgin olive oil; 3 tablespoons almond flour; pinch salt; ⅛ teaspoon coarse (granulated) garlic powder; ½ teaspoon Dijon mustard; 1 teaspoon salt; 1 clove garlic; ½ teaspoon ground black pepper; 1 teaspoon dried parsley leaves; ¼ teaspoon ground black pepper

Preparation info

Serves
2–4

Difficulty
Medium
Ready in
30 min

Appears in

Well Fed Weeknights

By Melissa Joulwan

Published 2016

About

The Caesar salad was invented during the 1920s at Caesar’s Palace, just across the border in Tijuana, Mexico. There’s some argument about its true creator, but there’s no denying the luscious combination of salty anchovy, pungent garlic, tangy lemon, and smooth olive oil—plus crunchy croutons. The Caesar was so popular after World War II, it was immortalized in an episode of the TV show Bewitched and a Lucille Ball-Desi Arnaz movie. In 1956, the chefs of the International Society of