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Very Garlicky Chicken Caesar Salad

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Servings 4 servings

Ingredients
  

  • 1 head romaine lettuce chopped
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • Sea salt and pepper to taste
  • 2 cloves garlic pressed
  • 2 teaspoons lemon juice
  • 1 2-oz. can anchovy fillets drained
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup grated Romano cheese I use Romano over Parmesan because it’s stronger and you use less
  • Generous handful of croutons make them yourself with stale bread-recipe included
  • 3 to 4 ounces of chicken per person cooked (use whatever you have on hand–leftovers are fine or you can grill some)

Instructions
 

CROUTONS:

  • Make croutons by chopping up stale bread, brushing with olive oil and sprinkling with garlic powder. Toast in 350 degree oven till brown — probably no more than 10 minutes. Check them often, though!

SALAD:

  • Wash romaine and chop into bite-sized pieces. Normally, you only want to tear lettuce, but if you are going to be serving it quickly — chop away and save yourself some time.

DRESSING:

  • In a bowl, combine oil, vinegar, Worcestershire, salt and pepper to taste, garlic, lemon juice, anchovies and mustard. Or use your food processor. (That’s what I do)

ASSEMBLY:

  • In a large bowl, toss lettuce and dressing and half the cheese together, along with your tasty croutons. Serve on individual plates and top with your chicken and remaining cheese.
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