Chicken Caesar

Chicken Caesar Salad

Another winner!  This recipe has received countless compliments and requests.



2 skinless, boneless chicken breasts

¼ Cup + 2 Tbs.  Olive Oil

1 lemon, juiced

1 Tbs. each of finely chopped fresh Parsley, Basil and Oregano.  (Dried herbs can also be used.)

1 head Romaine Lettuce

2 Cups Garlic-Herb Croutons


1 Cup low-fat Mayonnaise

4 Cloves finely chopped fresh Garlic

¾ lemon, juiced

1 ½ Tbs. Red Wine Vinegar

Salt and Pepper to Taste


  1.  Prepare the chicken breasts ahead of time.  Combine ¼ Cup oil, lemon juice and herbs in a bowl and mix.
  2. Wash chicken breasts, pat dry and lay flat in a baking pan.  Pour over marinade and marinate for 4 hours min. or overnight.
  3. Heat 2 Tbs. olive oil in a frying pan and fry the chicken breasts until tender.  (Or if you have a George Forman Grill or Barbeque you can grill them on there.)  Let Cool.

Note * Lemon-Herb Grilled chicken breasts can also be purchased at most kosher take-out stores or delis.  Personally, I buy them ready-made from Hartman’s Meats when I prepare this salad.

  1.  Slice the chicken breasts into thin, horizontal slices or dice into cubes.
  2. Prepare the lettuce by washing, drying and checking for bugs.
  3. Tear into bite-sized pieces and place in a salad bowl.
  4. Add the chicken and croutons.
  5. Prepare the dressing by combining all the ingredients in a small Tupperware container or bowl.
  6. Pour over salad right before serving and toss.

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