Chicken Potato Caesar Salad

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  • Level: Easy
  • Yield: 2 servings
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1 pound boneless, skinless chicken breasts

Salt and pepper

2 tablespoons olive oil

1/2 pound new potatoes, boiled, drained and sliced


6 cloves garlic, mashed and minced

1 tablespoon Dijon mustard

1 tablespoon white vinegar

Lemon juice

2 tablespoons mayonnaise

1/2 cup olive oil

Salt and pepper

Minced anchovy fillets

1 large head of romaine lettuce, washed and dried


Finely chopped parsley

Whole anchovies


  1. Slice chicken breasts into strips and season with salt and pepper. In a non-stick skillet, heat oil over medium high heat. Add chicken and cook until golden brown and chicken is no longer pink in the middle, about 4-5 minutes. Remove chicken to paper towels to drain. Combine chicken and sliced boiled potatoes in a large bowl and set aside.
  2. For the dressing, combine garlic, mustard, vinegar and two pinches of salt in a blender and process. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil through hole in lid. Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier flavor.
  3. Toss the chicken and potatoes with 3 or 4 tablespoons of the dressing. Place ripped up romaine lettuce leaves in a large bowl and toss with several tablespoons of the dressing. Arrange lettuce on a plate and top with chicken and potatoes. Garnish with chopped parsley and anchovies, if desired.
Caesar Salad
Don Angie

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