Skip the high-fat creamy bottled dressings or raw eggs, and get the same tangy flavor you love in Caesar salads with a vinaigrette dressing. This salad is robust enough to serve on its own, but it can be paired with soup or a side of whole wheat pasta for a heartier meal.
Shortcuts: Halve prep time (but lose some of the texture and flavor of fresh) by using a pre-washed package of Caesar Salad lettuce mix, rotisserie chicken, and 1 tsp of bottled minced garlic.
You can find anchovy paste with the tomato paste in your supermarket. Try it, even if you don’t like anchovies – it adds a distinctly “caesar” flavor to the dressing, but it’s not fishy.
Eggless Chicken Caesar Salad (adapted from Cooking Light, November 2011)
(serves 3 as a main course)
- 1/2 a french bread baguette, cut into small squares
- Olive oil spray (optional)
- 2 (8-ounce) skinless, boneless chicken breast halves
- Black pepper
- 2 Tablespoons white wine vinegar
- 2 Tablespoons olive oil
- 1 Clove garlic, minced
- 1 Teaspoon Dijon mustard
- 1/2 Teaspoon anchovy paste
- 6 Cups (3 hearts) chopped romaine lettuce
- 2 Cups (1/2 head) of radicchio lettuce
- 1/4 Cup grated fresh Parmesan
- 1 Lemon
- Preheat oven to 400 degrees Fahrenheit
- Spread bread cubes in a single layer on a baking sheet. Bake for nine minutes, or until lightly toasted.
- Sprinkle chicken with salt and pepper. Grill on a panini grill/foreman for about 10 minutes, until the internal temperature reaches 165 degrees Fahrenheit. Alternatively, heat a grill pan over high heat. Coat the pan with olive oil spray, and cook the chicken for 3 1/2 minutes on each side or until done.
- Remove chicken from the pan, let stand 5 minutes, and slice.
- Whisk together 1/4 teaspoon pepper, vinegar, and next four ingredients (through anchovy paste) in a large bowl.
- Add romaine and radicchio to bowl and toss to coat.
- Plate the lettuce mixture and top each serving with chicken, handful of croutons, and sprinkling of cheese.
- Squeeze some fresh lemon juice on top of each serving.