Caesar Salad w/ Chicken
Time Required: 30 (30 min. total)

Home made really does have its own, special taste when it comes to Caesar Salad.  There will be some extra dressing, so put on only what you want and save the rest for another salad.  When you watch the video you will see baked chicken on the bone rather than tenders, and those directions are the very bottom. To save time,  add extra chicken tenders to our shopping list, cook them here along with what you want for the salad, and use them to make delicious chicken salad sandwiches for lunches, or another dinner with some soup another day. 


3 slice(s) sourdough bread -- or any other firm bread
garlic powder
1 1/4 lb(s) chicken tenders
6 fillet(s) anchovies
4 garlic clove(s)
1 cup(s) olive oil
4 tsp Dijon mustard
1/2 cup(s) lemon juice -- 1/2 c. = approx. 3 lemons
2 tbsp water
3 tsp pepper
1 cup(s) parmesan cheese -- shredded
10 cup(s) romaine lettuce -- chopped
4 carrots -- scrubbed and cut into sticks


Prep Work:  Make dressing in blender by combining anchovies through parmesan cheese.  Make croutons.

1.  Preheat oven to 350 degrees.  Cube bread slices, sprinkle with olive oil and light sprinkling of garlic powder, spread out on rimmed baking tray and place in oven for 15 min.  Let cool.

2.  Blend the next 8 ingredients, anchovies through parmesan cheese.  Spread a few tablespoons onto chicken tenders and spread around.

3.  Heat olive oil in skillet on medium heat.  Add chicken tenders and cook 5-6 min. each side or until meat thermometer inserted into thickest part reads 165 degrees, or until pink color is gone and juices run clear when meat is cut.  Cover and let rest before slicing.

4.  Toss lettuce in salad bowl with approx. 1/4 of the dressing, croutons and more parmesan cheese and pepper to desired taste.  Add more dressing a little at a time to taste.  Top servings with sliced chicken.  Serve fresh carrots on the side.


-One ounce of sardines for each anchovy fillet.  ( ie.- 6 anchovy fillets = 6 oz. sardines)

-Or replace 2 c. romaine with 5 leaves of kale, taken from spine and sliced thin.  Soak kale in some of the dressing in the bottom of the salad bowl to soften it.  Pile romaine on top of kale and dressing but do not toss until ready to eat.  Add more dressing according to taste.

- Replace carrots with sweet potato disks.  Scrub and slice sweet potatoes into 1/4” thick disks.  Sprinkle with olive oil, salt, pepper and bake in oven at 450 degrees for 30 min., turning over half way through.

CHICKEN ON THE BONE:  Preheat oven to 450 degrees.  Combine 2 Tbsp. olive oil, 1 tsp. mustard and 1 tsp. dried herb (rosemary, oregano, etc.)  Rub this under the skin of chicken breasts, place in greased baking dish and cook for 30-40 min.  Skin should be crisp and thermometer in thickest part, not touching bone, should read 165 degrees. If replacing carrots with sweet potato disks, (look right above), just toss them with the same marinade as the chicken and lay them on another greased baking sheet.  Turn them over half way through at about 15 min.

OTL 2011


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