Chicken Caesar Salad
plate cup



1 clove garlic, minced
1 cup mayonnaise
5/6 rinsed & mashed anchovy fillets
1 tbs. lemon juice
2 tbs. olive oil
1/4 cup grated romano cheese
1 tsp. Worcestershire sauce
1 tbs. Dijon prepared mustard
1/2 tsp. ground black pepper
1/4 tsp.salt

Combine all ingredients, refrigerate and allow to marinate at least 1 hour.


4 boneless skinless breasts
2 cloves garlic, minced
1/4 cup lemon juice
1/2 cup olive oil
1/2 tsp. ground black pepper
1/2 tsp. salt

Combine all ingredients, add chicken and allow to marinate 1 hour or more. Grill or sauté until chicken is no longer pink. Cut chicken into bite sized pieces.


1/3 cup olive oil
3 cloves garlic, cut in quarters
2 tbs. butter
1/2 loaf of crusty Italian bread, cut into bite size cubes

Heat olive oil and add garlic, brown garlic lightly and remove with a slotted spoon. Add butter to pan. Add bread cubes and sauté until lightly browned.

Assemble Salad:

Wash & rinse and tear 3 Romaine hearts into bite sized pieces. Add croutons, chicken, dressing, 1/4 cup romano cheese and toss to coat.

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