Chicken Caesar Salad
Prep time: 
Total time: 
Serves: 4
With a little advance preparation, the components for this tasty salad can be stored in the fridge and then assembled and served within minutes.
For the Croutons and Chicken
  • 4 oz Italian bread, cut in ¾ inch cubes (about 4 cups)
  • 3 tbsp olive oil
  • coarse salt and ground pepper
  • 4 chicken cutlets (each 2 to 3 oz and ½ inch thick)
  • 1 package romaine lettuce hearts (18 to 20 oz)
For the Dressing
  • ¼ cup freshly squeezed lemon juice (from 2 lemons)
  • ¼ cup reduced-fat mayonnaise
  • ¼ cup grated Parmesan
  • 2 anchovy fillets, roughly chopped (optional)
  • 1 small garlic clove
Make Croutons
  1. Preheat oven to 375°F.
  2. Place bread on a rimmed baking sheet.
  3. Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat.
  4. Bake, tossing occasionally, until golden, 12 to 15 minutes; remove from oven; and let cool.
Make Chicken
  1. Heat remaining tablespoon oil in a large skillet over high.
  2. Season chicken with salt and pepper.
  3. Cook until opaque throughout, 1 to 2 minutes per side; remove from skillet and let cool.
Prepare Lettuce
  1. Cut romaine crosswise into 1-inch ribbons.
  2. Wash and dry.
Make Dressing
  1. In a blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until smooth.
  2. If preparing this recipe in advance, see storage instructions (below).
  3. If stored in refrigerator, bring chicken and dressing to room temperature.
  4. Slice chicken crosswise into strips; toss with croutons, lettuce, and dressing.
Croutons can be made 3 days ahead and stored in a resealable plastic bag at room temperature. Chicken can be cooked and stored, covered, overnight in the refrigerator. Store washed lettuce, in a large bowl with paper towels, and dressing, covered, overnight in the refrigerator. Bring the chicken and dressing to room temperature before serving.
Recipe by Alberta Chicken Producers Recipes and Industry Information at