Caesar Chicken Salad Recipe

Caesar Chicken Salad Recipe

  • 1 clove garlic, minced
  • 2 tablespoons olive oil or salad oil
  • 2 cups cubed French bread
  • coarsely ground pepper
  • 1/4 cup salad oil
  • 1 cup refrigerated or frozen egg product, thawed
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon anchovy paste or 2 anchovy fillets
  • 1/2 teaspoon Worcestershire sauce
  • 6 cups torn romaine lettuce
  • 2 cups cubed cooked chicken (10 ounces)
  • 4 green onions, bias sliced
  • 1/4 cup finely shredded Parmesan cheese
  1. For garlic croutons, in a medium skillet over medium heat cook garlic in the 2 tablespoons olive oil or salad oil just until golden. Add cubed French bread, stirring to coat evenly. Transfer bread cubes to a shallow baking pan. Bake in a 300 degree F oven for 10 minutes. Stir. Bake about 5 minutes more or until the cubes are dry and crisp.
  2. For dressing, in a blender container combine the 1/4 cup salad oil, egg product, vinegar, lemon juice, garlic, anchovy paste, and Worcestershire sauce. Cover and blend until smooth.
  3. In a large salad bowl combine romaine, chicken, green onions, Parmesan cheese, and garlic croutons. Pour the dressing over the salad. Toss gently and serve immediately. Pass coarsely ground pepper.
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