Caesar salad is one of those things I came to love later in life. That’s because I use to make it almost every day, sometimes several times a day when I was waitressing in high school at a local Pizza restaurant. It was never that great. We had a bottled dressing we use to use, and nothing we did made it taste any better. It was several years after I left that job that I ever even thought of making Caesar salad in my own kitchen.
When I finally tried homemade Caesar salad at home, I couldn’t believe how wonderful it was. Now we eat it all the time, and my favorite way to have it is in a wrap. Here I have made a homemade Caesar dressing that doesn’t use raw eggs. We also add a few anchovies to ours too, but feel free to skip those if you don’t like whole anchovies.
Chicken Caesar Salad Wraps
For the chicken
2 lbs Boneless skinless chicken breasts
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon paprika
salt and pepper
For the salad
1 Head of Romaine
1 large tomato, sliced
1/3 cup Parmesan, grated
a few anchovies (optional)
For the dressing
1 teaspoon Anchovy paste
the juice of 1 lemon
1 teaspoon Worcestershire Sauce
1/4 cup olive oil Mayonnaise, (instead of an egg)
1 garlic clove, grated
1/4 cup Olive oil
Green Spinach tortilla wraps
1. Add salt, pepper, onion powder, garlic powder and paprika to chicken. Preheat a large skillet. Drizzle with olive oil. Brown chicken on both sides until chicken is done.
2. Add lettuce, tomato and cheese to a large bowl for salad.
3. Prepare dressing by grating garlic in a medium bowl, adding the lemon juice, Worcestershire sauce and the mayo. Whisk to combine. Drizzle in the olive oil while continually whisking.
4. SLice chicken and add to salad. Pour dressing over salad and toss to coat. Assemble salad in wraps and serve with chips.