Little Italy – Caesar’s Salade with Chicken Strips and Croutons

5 from 6 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 348 kcal


  • 5 Anchovy fillets
  • 10 tbsp Olive oil
  • 1 Egg yolk
  • 5 tbsp Lemon juice
  • 1,5 Romaine lettuce
  • 125 g Parmesan
  • 1 pinch Salt and pepper
  • 5 slice Toast
  • 1 tbsp Butter
  • 2 Garlic cloves
  • 400 g Chicken breast


  • For the salad, puree the anchovy fillets, olive oil, egg yolk and lemon juice together. Clean the romaine lettuce, pluck, wash and spin dry.
  • Finely grate half of the Parmesan cheese and add to the dressing. Season with salt and pepper and mix everything together well.
  • Cut the toast into small cubes, fry in butter with two cloves of garlic pressed on. Cut the chicken fillet into strips and fry until crispy. Arrange the salad and pour the dressing over it.
  • Spread the croutons and chicken strips over the top and roughly grate the rest of the Parmesan.


Serving: 100gCalories: 348kcalCarbohydrates: 6.3gProtein: 13.7gFat: 30g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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