Caesar Salad with Chicken: Make the Takeout
When lunchtime rolls around, a lot of us head to the corner deli or salad bar to grab sandwiches and salads, with the chicken Caesar salad close to the top of the list. It gives you lean protein and greens, it’s relatively low fat, and doesn’t weigh you down for the rest of the workday. It can also set you back around $10.
There’s no reason not to brown-bag it, and make a Caesar of your own, with dressing and garlic croutons you pack in separate containers and toss with the greens and chicken when you’re ready to eat. Because a soggy Caesar is a very unhappy Caesar.
The Caesar salad is really all about the dressing, which was invented in the 1920s by Italian restaurateur Caesar Cardini while he was chef at the famous Hotel Caesar’s, in Tijuana, Mexico.
Cardini actually didn’t include anchovy paste in his original dressing, but we love the briney taste, and have included it in this Caesar Chicken Salad recipe. The original dressing also calls for a coddled egg, but this recipe substitutes refrigerated egg product for ease (and food safety). So you simply combine salad oil, egg product, vinegar, lemon juice, garlic, anchovy paste, and Worcestershire sauce, and mix in a blender. (And if you prefer arugula to romaine lettuce, try this Grilled Chicken and Arugula Caesar Salad with Grilled Croutons.)
You can get about four salads for the price you were paying for one at the deli, the flavor will be fresh and crisp, and your plate will look much more elegant than that nasty plastic takeout container. Suddenly brown-bagging seems downright glamorous.
Try these savvy salads for lunch: