By Luke Chavez
The Times 

Grilled Chicken Caesar Salad

My Recipes|Luke Chavez


Luke Chavez

Too often, uninspired versions of this dish are slapped on restaurant menus, overdressed with bland mass-produced dressing. Originally created in 1924, by an Italian immigrant at his namesake restaurant in Tijuana, Mexico, Caesar salads quickly became a hit with Hollywood trendsetters. Here, I have a lively and fresh homemade Caesar dressing that will change how you look at those that come in a bottle. Adding seasoned grilled chicken turns this into a satisfying warm-weather entrée.


For the dressing:

6 to 8 anchovy fillets packed in oil, drained

1 garlic clove

2 large egg yolks


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