Chicken Caesar Salad

Chicken Caesar Salad

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



  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


30 mins
  1. Add Photo

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

  2. Add Photo

    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.

  3. Add Photo

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

  4. Add Photo

    Grate Parmesan cheese.

  5. Add Photo

    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.

  6. Add Photo

    Cut cooked chicken into 1/2 inch strips.

  7. Add Photo

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

Add Step



Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap