chicken caesar salad (for one)

Categories: Salads and Dressings, Poultry, Posted by Sandy Bergsten


4-6 inner leaves of Romaine lettuce

1-2 tablespoons Caesar dressing (recipe below)

1-2 slices of Boar’s Head Everroast chicken from the deli, sliced ¼-inch thick

¼ cup croutons (preferably bakery-made, or Just Off Melrose brand)



Chop the lettuce and place in a large bowl. Toss with one to two tablespoons dressing to generously coat.

Julienne the chicken into strips. Add to the greens and toss. Toss in the croutons. Add more dressing as necessary. Serve immediately

Makes one salad


caesar dressing


¼ cup mayonnaise, preferably Hellman's or Duke's

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon fish sauce

2 tablespoons fresh lemon juice

1 garlic clove, minced

¼ cup grated Parmesan cheese

¼ cup grapeseed oil


In a bowl whisk together the mayonnaise, Worcestershire, mustard, fish sauce. Add the lemon juice and minced garlic. Add the Parmesan and whisk until combined. Slowly whisk in the oil until thoroughly incorporated.

Store in the refrigerator in an airtight container for up to one week.

Makes about 1 cup

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