This chicken Caesar salad recipe is one of our top-rated! Using a precooked rotisserie chicken makes this salad extra easy and fast, although any leftover cooked chicken will work.
1 (2-pound) whole roasted chicken, skinned
11 cups torn romaine lettuce (about 1 1/4 pounds)
1 cup red bell pepper strips
3 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, crushed
1 1/2 cups plain croutons
1/2 cup (2 ounces) grated fresh Parmesan cheese
How to Make It
To prepare salad, remove chicken from bones; shred with 2 forks to measure 3 cups meat. Combine chicken, lettuce, and bell pepper in a large bowl.
To prepare vinaigrette, combine oil and next 7 ingredients (oil through garlic) in a bowl, stirring well with a whisk. Pour over salad; toss well. Sprinkle with croutons and cheese; toss gently to combine.
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I only made the vinaigrette of this recipe for a salad I had made. It was perfect! Perfect amount of lemon, perfect amount of oil, perfect everything! I make this for salads now, but I am planning to make it with the chicken, lettuce and bell peppers soon. The vinaigrette is totally worth it!
This recipe was fabulous! I like that it did not contain raw egg but kept the flavor and smell of a real caesar salad. I put all of the dressing ingredients in a blender to get a smooth consistency and grilled chicken rather than using store-bought rotisserie. Will be making again!