Caesar Salad with Chick’n Strips
You may have thought it was named after the emperor, but Chef Caesar Cardini invented the Caesar Salad on a busy 4th of July weekend in 1924 when he was running low on ingredients at his restaurant in Tijuana. The salad was so popular it became a regular menu item.
I offer this salad with a terrific eggless Caesar Dressing. We’ll throw some browned Chick’n strips (or optional sliced chicken) on the salads to add extra interest.
This video will talk you through the preparation.
Caesar Dressing Video: https://studio.youtube.com/video/yoFfkZoXN70/edit
Grocery List: Caesar Salad with Chick'n Strips
Download List
Produce
garlic (if needed)
Romaine lettuce
red bell pepper (if needed)
1 cucumber
1 lemon
2 Roma tomatoes or 6 cherry tomatoes
one apple
Canned/Dried Foods
low sodium vegetable broth (if needed)
good extra-virgin olive oil (if needed)
Dijon mustard (if needed)
Worcestershire Sauce (if needed)
Frozen Foods
Plant-based Chick’n Strips of choice (if eating meatless)
Meat/Fish/Poultry
Cooked chicken breast from freezer at home (if eating meat)
Chilled Foods/Dairy
shredded Parmesan cheese (if needed)
Vegannaise (if needed)
Additional Items
A loaf of your favorite artisan bread
Nutritional Value: Caesar Salad with Chick'n Strips
Nutritional Analysis
Caesar Salad with Chicken Strips
Per Serving
Calories: 490
Protein: 33 g
Carbohydrates: 47 g
Total Fat: 19 g
(Saturated Fat:) 3.5 g
Dietary Fiber: 10 g
Cholesterol: 120 mg
Sodium: 400 mg
% calories from fat: 35.9 %
Serving Size:
One large salad (2 C.) topped with 3 oz. cold salmon, dressed with 2 oz. Caesar Dressing and 1 medium whole grain roll. Serve 1/2 of a sliced apple on the side.
