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chicken caesar salad top shot on glass plate.
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5 from 49 votes

Chicken Caesar Salad

This Caesar Salad Dressing is made without raw eggs. Mayonnaise is used to thicken the dressing without fear of salmonella.
Prep Time10 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Servings: 6 servings
Calories: 433kcal
Author: Cynthia

Ingredients

Caesar Salad Dressing

Chicken Caesar Salad

  • 1 head Romaine lettuce torn or cut into bite sized pieces.
  • 16 ounces cooked chicken breast grilled, rotisserie or poached.
  • 1/4 cup additional shredded or shaved parmesan
  • 4 Anchovy filets (optional)
  • 1/2 cup Croutons optional

Instructions

Caesar Salad Dressing

  • In a food processor fitted with a blade, blend first six ingredients, mayonnaise through salt and pepper.
  • With motor running add crushed garlic cloves, 30 seconds or so to mince garlic.
  • With motor running pour olive oil in a slow, steady stream until emulsified.
  • Store in refrigerator in an airtight container for up to four days.

Chicken Caesar Salad

  • In a large bowl, toss romaine lettuce gently, with 1/2 cup dressing until leaves are coated. Don't over dress! Add more dressing, if needed. Plate salad on four plates and add 4 ounces of cooked chicken, additional parmesan, croutons, and anchovy fillets.
  • Makes approximately 3/4 cup
  • Store in an airtight container for up to 4 days.

Notes

  • nutritional value is based on 4 servings, with leftover dressing.
  • Estimate 4 ounces of chicken per person for a light meal.
  • Store leftover dressing in an airtight container for up to 5 days.
  • Makes 3/4 cup dressing.

Nutrition

Serving: 4servings | Calories: 433kcal | Carbohydrates: 7g | Protein: 29g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 457mg | Potassium: 514mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9188IU | Vitamin C: 8mg | Calcium: 149mg | Iron: 2mg