Chicken Caesar Salad

A Chicken Caesar salad with chunks of tasty chicken, bits of toasted seasoned naan bread, and a zesty caper dressing mixed with salad greens and parmesan. Quick, Easy, and delicious!

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I’ve been crazy busy in the greenhouse planting all those seeds for the future magic and when I get busy you know what that means, SALADS! So, I am making the ever popular Chicken Caesar Salad. And your thinking, who doesn’t already know how to make a Caesar Salad? Well, stay with me, I might have a few tricks up my sleeve.

The Dressing:

Let’s talk about the dressing first. What makes or breaks this salad is the dressing. Four simple ingredients but there within lies the wow factor. Please throw away that bottled stuff and pull out the blender instead. I also like the tangy olivey burst of capers over the salty fishy taste of anchovies. I’m not hating on anchovies, if you haven’t use them in your pasta sauces yet you are really missing out. However, leave them out of this dressing and go with the capers.

The Croutons:

I’m going to sound like a broken record here, but again throw out those packaged croutons and make them yourself. You can use any day old bread you have on hand, but I’m about to introduce you to a new concept that will change your life. Use naan bread! Because it is a flat bread, naan bread bakes up crisp and golden in half the time and its natural smoky flavor adds a dimension of interest.

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Chicken Caesar Salad
Prep Time
10 mins
Cook Time
10 mins
Course: Salad
Cuisine: American
Keyword: Salads
Servings: 4 servings
Author: The Wacky Spoon
  • 3 cloves garlic
  • 1/2 cup extra-virgin olive oil, plus more
  • 2 ounces capers
  • Juice of 1 lemon
  • 1 pound chicken tenders
  • 1 package Naan Bread
  • 2 heads romaine lettuce, chopped
  • 3/4 cup fresh parmesan cheese, grated
  1. Season the chicken with salt and pepper. Set aside.
  2. Place the garlic, olive oil, capers, and lemon juice in a blender and puree until smooth.
  3. Heat some olive oil in a skillet over medium high heat. Add the chicken to the skillet and brush with some of the dressing; cook for 8 – 10 minutes, or until golden brown. Turn a couple of time during cooking.
  4. Rub the bread with fresh cut onion and garlic. Cut into cubes and place in a large Ziploc bag. Drizzle olive oil over the bread and shake to cover. Spread the bread in a single layer in a baking pan. Bake in a 425°F for 5 minutes, until crispy and golden.
  5. Place the lettuce in a medium bowl. Toss with the remaining dressing and parmesan. Season with pepper. Add the toasted bread and toss. Garnish with more parmesan.

Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

10 thoughts

  1. Lovely variation, Ella.

    By the way… wanted to let you know I made your Boeuf en Daube last night – started too late to eat it then but we’re having it today… the delicious scent in the house as it was cooking was divine. The taste – of course I had to taste it – is delicious! Thanks!!

    1. Thank you, Dale!

      Oh, I know! That aroma…even before you start cooking it, just out of the marinade, it smells so intoxicating. Then you simmer it for hours and that savory goodness wafts through the house. My stomach was growling all day! I am so glad you like it. You are most welcome!

    1. Right! and Salads! come on. Who doesn’t love a fresh salad? I may, or may not, have eaten these croutons like potato chips. 😉

      1. Eat them like potato chips? You mean . . like, put a bunch of those suckers in a bowl and munch? Nope, I have . . . umm . . never done such a thing.

  2. Great recipe. I like the capers instead of anchovies. I LOVE anchovies but they’re not for everyone. Capers bring a wonderful tangy flavor. Homemade croutons are good too, unless you burn them like I tend to do. 🙂

    1. Thank you! I like anchovies too. But capers in this dressing serve up the perfect balance.

      Every good cook must burn something. I used to set the fire alarm off on a regular basis while I practiced my skills. 😏

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