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Chicken Caesar Salad

Makes: 4  servings Prep 20 mins Cook 300°F 10 mins to 15 mins


  • 3/4 cup  olive oil, divided
  • 3 tablespoons  fresh lemon juice
  • 1 tablespoon  Worcestershire sauce
  • 2 garlic cloves, pressed
  • 8 1/2inches  baguette slices
  • 3 tablespoons  butter
  • Freshly ground pepper
  • 2 boneless, skinless chicken breast halves (7 to 8 oz. each)
  • 1/4 cup  soy sauce
  • 3 hard-cooked eggs, peeled and chopped
  • 1 head romaine lettuce, cut up
  • 3/4 cup  freshly grated Parmesan cheese


1. Heat oven to 300 degree F. In a medium bowl whisk together 1/2 cup olive oil, lemon juice, Worcestershire sauce, and garlic. Set aside so flavors have a chance to meld.

2. Butter both sides of baguette slices, then cut into cubes. Place on a cookie sheet and sprinkle with pepper, to taste. Bake until croutons are crisp, 10 to 15 minutes, stirring once. Cool completely.

3. Meanwhile, slice chicken breasts in half horizontally. Combine with soy sauce in a pie plate, coating both sides. In a large nonstick skillet, heat remaining olive oil. (Discard soy sauce.) Saute chicken over high heat 3 minutes per side. Transfer to a cutting board. Once cool, cut the chicken into bite-size pieces.

4. Whisk the chopped egg into the reserved oil-garlic mixture. Toss with lettuce, croutons, chicken, Parmesan cheese, and pepper to taste. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)870,
  • Fat, total(g)62,
  • chol.(mg)259,
  • sat. fat(g)16,
  • carb.(g)34,
  • fiber(g)4,
  • pro.(g)45,
  • sodium(mg)1930,
  • Percent Daily Values are based on a 2,000 calorie diet