Recipe: Chicken Caesar Salad

Recipe: Chicken Caesar Salad

by Darlene Coffman
Stripes Europe

A crispy fresh salad is awesome at any time of the year!  


4 boneless/skinless chicken breasts 

1 cup Dale’s Liquid Steak Seasoning 

1 small sweet onion (~ ½ cup finely diced) 

3 tablespoons minced garlic 

½ cup EVOO 

¼ cup water 

1 head romaine lettuce 

2 cups freshly shredded parmesan cheese 

1 cup Caesar croutons 

Your favorite Caesar dressing 

You will need: 1 Gallon Ziploc Bag, a large mixing bowl and individual serving bowls. 


If possible prepare the chicken the day prior to when you want to serve the dish. Smash the chicken breasts with a meat tenderizer to facilitate better absorption of the marinade. Place them in a Ziploc bag with the Dales seasoning, onion, garlic, EVOO & Water. Allow to marinate in the refrigerator overnight or a minimum of 2 hours. 

Cook the chicken breasts on the grill or stovetop. If cooking on stovetop, add the marinade in the skillet with the chicken. Once cooked, slice into nice cubes for topping the Caesar salad.  

Tear the romaine lettuce into bite-size pieces into the large mixing bowl. Add the shredded parmesan cheese and croutons. Now it’s ready to serve into individual bowls and top with warm chicken. Add favorite Caesar dressing to taste.  


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