I just got back from an amazing vacation in Toronto, Ontario with my mom, and of course, while we were there we ate like queens. There were so many amazing and different recipes that I got to try, and yet, when I got home, the first thing that I wanted to do was my take on the super-simple Caesar salad that I had in the hotel restaurant one night.
I’ve never made my own Caesar dressing before, and this turned out amazing. I actually turned around and made a second batch right away after tasting it so that we could have some for dinner that night, too. And I couldn’t believe how easy and inexpensive it was! I had most of these ingredients in my pantry already and the only money that I really spent was on the fresh romaine and chicken. This dressing will last for up to a week in your refrigerator, which is great for people who meal prep like me.
- Active time: 15 minutes
- Inactive time: 40 minutes
- Yield: 5 entree salads or 10 appetizer salads
- 2 cloves of garlic
- 4 flat anchovies (in oil)
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon Worchestershire sauce
- 1 egg (coddle in boiling water for 1 minute if you don’t like the idea of consuming raw eggs)
- 3 tablespoons extra virgin olive oil
- Hearts of romaine (1 each for a entree salad or 1/2 each for appetizer salads)
- 2 lbs. chicken breast tenderloins
- Hard boiled eggs
- To make the salad dressing, place all ingredients except EVOO into a blender or food processor. Blend/process until it becomes a smooth liquid. If you’re using a blender, add each tablespoon of oil one at a time, blending in between. If using a food processor, you can pour it all in slowly through the top while processing.
- Season the chicken with salt, pepper and your cooking oil/fat of choice (I use coconut oil). Place it on a grill pan set on high. Sear each side for about 1 minute, then turn down to medium high to continue cooking, about 3-5 minutes on each side, depending upon the size of your tenderloins.
- Slice up hearts of romaine in amounts directed and distribute into salad bowls. Slice chicken on the bias and add that to the salad, as well.
- To hard boil the eggs, I use Chef John’s method — your eggs will come out perfect: no green around the edges, a solid but not rubbery white, and a creamy and cooked center. But you have to follow the directions exactly! Place your eggs in a sauce pan and fill with cold water until the eggs are just covered. Then, start burners on high. Allow water to heat until it is simmering furiously — you will see your eggs “dance” on the bottom of the pan. Turn the heat off and cover the pan, leaving it on the burner. Let it sit for 17 minutes. Pour the hot water out, replacing it with cool water, and then repeat this step. Allow the eggs to sit and cool in the water for 20 minutes, and then peel them under running water. This method is time-consuming and kind of crazy just for an egg, but I promise you — you’ll never have a better hard boiled egg than you will using this method!
Hungry for more paleo chicken recipes? Check out The Ultimate Paleo Chicken Recipes Round-Up — there’s over 100 ways to use chicken in your Paleo cooking there!