Chopped Chicken Caesar Salad

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  • Cook time icon 20 minutes Prep | 15 minutes Cooking
  • Servings icon 10-12 Servings
Chopped Chicken Caesar Salad


  • 1 Tbsp. olive oil
  • 1 lb. chicken tenders, cut into 1-inch pieces
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 package (18-20 oz.) romaine lettuce hearts
  • 2 tomatoes, chopped
  • 1-2 cups croutons
  • ½ cup grated Parmesan cheese


  • Juice of 1 lemon
  • ½ cup Duke’s Mayonnaise
  • 2 anchovy fillets, roughly chopped (optional)
  • 2 cloves garlic, minced
  • ½ tsp. Dijon mustard
  • ⅛ tsp. Worcestershire sauce


1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, add to pan and cook until done. Remove from skillet and let cool.

2. Prepare the romaine by cutting it crosswise into 1-inch ribbons. Rinse lettuce thoroughly, and then drain on paper towels.

3. Combine lemon juice, mayonnaise, anchovies (if using), garlic, mustard and Worcestershire sauce in the bowl of a food processor. Pulse until smooth.

4. Combine lettuce and cooked chicken in a large bowl. Add dressing, toss to coat. Add tomatoes, croutons and cheese, toss again. Serve immediately.


Dressing may be made ahead and refrigerated until use.

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