Chicken Caesar

As we move into spring, Caesar Salads are a perfect base for a meal and quite easy to make. This specific one is topped with chicken. For a substitute you could try a blackened fish or shrimp.

You’ll Need
  • 3 to 4 ounces of chicken per person cooked
  • 1 head romaine lettuce, chopped
  • Generous handful of crouton
  • 2 cloves garlic, pressed
  • 2 teaspoons lemon juice
  • 1/ 2 teaspoon Dijon mustard
  • 1 can (2 oz.) anchovy fillets, drain oil off
  • 1/4 cup grated Romano cheese
  • 2 tablespoon red wine vinegar
  • 1/ 3 cup olive oil
  • 1 teaspoon Worcestershire sauce 
  • Salt and pepper to taste

For the Croutons:
Chop up stale bread, brush with olive oil and sprinkle with garlic powder.
Toast in 350° oven till brown. No more than 10 minutes.

For the Salad:
Wash romaine and chop into bite-sized pieces.

For the Dressing:
In a bowl, combine oil, vinegar, Worcestershire, salt and pepper to taste, garlic, lemon juice, anchovies and mustard. In a large bowl, toss lettuce and dressing and half the cheese together, along with croutons.

Serve on individual plates and top with chicken and remaining cheese.

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