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What I love so much about a good Caesar Salad is that it uses Romaine lettuce with its refreshing crunchiness, dark green color, and flavor. Have I ever told you how much I love intense flavor?

How to Make Chicken Caesar Salad in 10 Minutes

Mix lemon juice, oil, Dijon, garlic, rosemary, salt, pepper. Add chicken, coat with marinade, refrigerate. Grill 4-5min per side, slice into 3 inch strips. Let chicken rest for 5min.

Whisk anchovy, garlic, salt, sour cream, mayo, lemon juice, Worcestershire, Dijon, oil, Parmesan, pepper in a bowl until combined. Add sugar (optional). Taste and adjust. Chill dressing in refrigerator.

Preheat oven to 375°F/190°C. Lightly grease a baking sheet with spray. Cut bread into ¼-inch cubes, place in bowl. Mix olive oil, butter, garlic, salt, pepper, Italian seasoning in small bowl. 

Pour mixture over bread, toss to coat evenly. Toast bread on prepared sheet, flipping occasionally, until golden brown (10-15 minutes). Remove and set aside.

Prepare lettuce by chopping romaine and placing on serving plate with croutons, chicken, and Parmesan cheese.  Top salad with dressing, serve extra dressing on the side. 

Flatten chicken breasts with a food mallet for faster, even cooking. Marinate overnight for better flavor. Assemble salad before serving for crispy lettuce.

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