a great take on a classic

What’s better than chicken Caesar salad? Crunchy romaine, creamy parmesan dressing, crisp croutons, and tender chicken. It’s a quintessential classic for a reason. And a real go-to for lunch or dinner when dining out. But now that we are dining in (once again) how about a way you can whip this up at home in the time it would take to call for carry-out. 

Note that this recipe is not one for the purists. You won’t be emulsifying egg yolks, grilling marinated chicken, and sautéing sourdough bread cubes. What you will get is a satisfying meal that literally comes together in a matter of minutes, making this chicken Caesar salad the perfect option for one or two.

Start by whipping up the dressing.

In a bowl place one quarter cup mayonnaise (preferably Hellman's or Duke's), a tablespoon Dijon mustard, a teaspoon Worcestershire sauce, and a teaspoon fish sauce. 

Whisk together.

Add two tablespoons fresh lemon juice and a minced clove of garlic.

Then whisk in a quarter cup grated Parmesan cheese until combined.

Slowly whisk in a quarter cup of grapeseed oil until thoroughly incorporated. 

And voila you’re done. You’ll have enough dressing for several salads. And the dressing will keep in the frig in an airtight container for about a week.

Triple washed greens are a real time saver.

For the chicken pick up some Boar’s Head Everroast chicken from the deli counter at your grocery store. Have them slice it one quarter inch thick. This chicken is seriously the bomb.

Then swing by the bakery and grab some of their bakery-made croutons. If they don’t have any, Just Off Melrose’s croutons are an excellent shelf option.

For each salad chop up several crisp romaine leaves.

Julienne a slice or two of Everroast chicken.

Place the greens in a bowl. Add two spoonfuls of Caesar dressing and toss.

Toss in the julienned chicken. 

And a small handful of croutons and toss once more.

You’ll find this recipe reigns supreme!

And here's the video on how to make a chicken caesar salad for one

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