Chicken Caesar Salad
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Chicken Caesar Salad

This is a non-traditional Caesar salad using mayonnaise and ricotta cheese instead of eggs.

Trey

Ingredients

3-serving
  1. 3 romaine lettuce heads
  2. 2 Pounds chicken thighs (about 3 thighs)
  3. 1/2 Cup olive oil
  4. 4 Tablespoons ricotta cheese
  5. 2 Tablespoons Mayonnaise
  6. 2 Tablespoons lemon juice
  7. 2 cloves garlic
  8. 2 Teaspoons thyme fresh chopped
  9. 2 Teaspoons Worcestershire sauce
  10. 1 Teaspoon anchovy paste
  11. 1 Teaspoon mustard English (Coleman's preferably)
  12. 1 Pinch cayenne pepper ground
  13. 1 Pinch black pepper ground
  14. 1 Pinch salt
  15. 1/2 Cup Parmesan cheese grated

Method

30 mins
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    In a dressing bowl, mix olive oil and lemon juice in bowl. Slowly whisk ricotta and mayonnaise into mixture.

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    Chop thyme finely and mince garlic. Mix thyme and garlic into dressing. Stir in Worcestershire sauce, anchovy paste, Coleman's mustard, cayenne pepper, black pepper, and salt.Store dressing in refrigerator while preparing the rest of the salad.

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    Chop lettuce down the stalk. Cut each half leaf into 1/2 inch strips.

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    Grate Parmesan cheese.

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    Heat a frying pan on medium and add about 1 tablespoon olive oil. Add chicken thighs and cook until no longer pink inside (about 3 minutes per side). Once almost cooked, turn up the heat and lightly brown both sides of the chicken slightly if desired.

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    Cut cooked chicken into 1/2 inch strips.

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    Spoon dressing onto salad and toss. Add chicken and Parmesan when serving.

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