Cajun Chicken Caesar Salad

Course: Main Course, Salad

Cuisine: Italian

Keyword: caesar salad, cajun chicken, cajun chicken caesar salad, classic caesar salad

Prep Time: 15

Cook Time: 20

Servings: servings

Calories: 191kcal

A classic recipe just like they make in a high-end restaurant

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Equipment

Ingredients

4 cups fresh romaine lettuce
1/4 cup olive oil
2 tsp minced garlice
2 tsp Worcestershire Sauce
2 tsp red wine vinegar
1 tsp dijon mustard optional
1 tsp anchovy paste
1 egg yolk
1/2 tsp Redmond Real Sea Salt
1/4 tsp pepper
1/2 cup croutons You can add more or less
1/4 cup freshly grated parmesan cheese

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Instructions

Chicken

Brush chicken breasts with olive oil and then coat both sides with cajun seasoning.
Bake in a baking dish in the oven at 375° for 20 minutes. You can also grill on medium heat for 20 minutes. Timing may be different depending on the size of the breasts or tenders. You just want to make sure that you have an internal temperature of 165°

Lettuce

Cut off the ends of a head of romaine lettuce
Rinse under cold water and dry on a towel or paper towel.
Cut with a sharp knife into bite-sized pieces. Then put it into a salad spinner to remove water. If you don't have a spinner, just dry it with a paper towel.

Dressing

Add olive oil, garlic, mustard, Worcestershire sauce, red wine vinegar, anchovy paste, lemon juice, egg yolk, and salt and pepper to a large bowl.
Whisk until well combined.

Assembling the Salad

Add the lettuce, croutons, and parmesan cheese to the dressing, and toss the lettuce until everything is well coated with dressing.
Top your salad with chopped chicken.

Notes

I juice the lemon over the lettuce before I spin it. You can just add it to the dressing if you aren’t using a spinner. The anchovies, parmesan, and croutons are optional but in my opinion, make this salad classic.

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