I am officially on vacation!  From school and kids activities that is (obviously I’m never actually on vacation).  Last week was a bit crazy, we had the last day of school followed by my son’s birthday pool party the next day (nearly 2 dozen 11 year old boys swimming in my pool was a stress I can’t describe..please don’t make me call 911 kids).  Followed by a Championship baseball, a trip out for ice cream after playing in the high 90s degrees was required, so we got home around 10:00 at night.  But then something beautiful happened, I didn’t have to set my alarm clock that night and the baby (er, toddler) and I slept until 8 and the other kids slept til 9, 10…10:45.  It made me happy, and well rested.  We had the official birthday celebrations over the weekend and now we are onto serious vacation time.

With the hectic schedule I’ve been giving in to hot dog and mac n cheese dinners, trips to the pizza place (there is a good one I wrote about here) and its time to buckle down and reduce our takeout/meals out.  And possibly eat a few more salads here or there.  Yes, I know, I’m eating more salads but its…Caesar?  Sorry, I can’t go cold turkey like that!  The thing about this dressing is that its not as bad as your typical restaurant dressing and there are no raw eggs, something that I just can’t get past when feeding kids.  In fact, this salad has about 520 calories and 22 grams of fat including the parmesan crisps (I used Calorie Count to figure this out) while an Applebee’s Caesar Salad has 820 calories and 57 grams of fat and the Cheesecake Factory Chicken Caesar has 976 calories and 100 grams of fat (From Livestrong).  I’m a big fan of Cheesecake, so no offense to the factory, but if I’m eating salad for dinner I’d rather it actually be somewhat light, otherwise I’d rather get the Bang Bang Chicken and Shrimp!

I love the chicken on this salad because its marinaded in the dressing before grilling (I use a grill pan but you can also use the grill if you do it on low).  The recipe serves two but there is more dressing than you need.  I marinated extra chicken and the kids ate it with smile fries (please don’t judge….), you can also keep it in the fridge for up to a week, make sure you shake it up really good before serving!

Chicken Caesar Salad with Parmesan Crisps

Chicken Caesar Salad with Parmesan Crisps


  • 2 Cloves Garlic
  • 4-6 Anchovies
  • 1/2 t Salt
  • 1 T Dijon Mustard
  • Juice of one Lemon
  • 1/2 C Olive Oil
  • 1 oz Finely Grated Parmesan Cheese
  • Chicken
  • 1/2 Lb Boneless Chicken Breast
  • 2 TBSP Dressing
  • 1 TBSP Olive or Canola Oil
  • Parmesan Crisps
  • 4 TBSP Coarsely Grated Parmesan Cheese
  • Salad
  • 4 C Coarsely Chopped Romaine Lettuce
  • 3-4 TBSP Dressing
  • Cooked Chicken Breast, Sliced into bite sized pieces
  • Parmesan Crisps


  1. In the bowl of a food processor pulse garlic, anchovies and salt until they form a paste. Add mustard and lemon juice and blend. Add oil and blend until mixture has emulsified. Add cheese and blend until mixed in.
  2. Chicken
  3. Pound chicken breast in a gallon size ziplock bag until 1/4 inch thick.
  4. Pour 2 TBSP of dressing into the bag, coat chicken with dressing, seal bag and let marinate for 10 minutes.
  5. Preheat a grill pan with 1 TBSP of Olive or Canola Oil.
  6. Remove chicken from bag and cook 3-4 minutes per side until golden brown and cooked through.
  7. Cut into bite size strips, set aside.
  8. Parmesan Crisps
  9. Preheat oven to 400.
  10. On a nonstick baking sheet or sheet lined with parchment paper, make 4 piles of parmesan cheese in 3 inch circles.
  11. Bake 10 minutes until golden. Let cool 5 minutes.
  12. Gently remove from baking sheet to a piece of parchment or wax paper and let sit until hard enough to handle.
  13. Salad
  14. Toss lettuce with dressing and top with chicken and parmesan crisps.


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