As I mentioned on Friday, I cannot get enough caesar salads lately. I figured out how to make an easy, delicious caesar salad dressing (sans anchovies), and I’m in love! We’ve had this salad with chicken; with eggs and avocado for lunch; and inside a collard green wrap. They are all very yummy, healthy, and filling.
I bought a bunch of collard greens (buy the biggest leaves you can find), and for less than $2, I had plenty of wraps for several days. So much healthier, and more crunchy, than store-bought wraps. Plus collard greens are nutrition-packed! To prepare the the collard green wrap, I followed these directions from MindBodyGreen. Once the caesar salad is mixed up, I laid one of the prepared collard leaves out, put about 1 cup of salad in the middle, towards the bottom, and rolled it up like a burrito.
Almost all of these components can be made ahead. The dressing will last at least one week in the refrigerator. The lettuce can be washed ahead of time. If you make your salad with chicken, you could buy a rotisserie chicken, or roast some chicken yourself and use the leftovers for a week! I boiled extra eggs one night, and had the leftovers for the next couple of days.
How pretty and crowd-pleasing would this salad be for a dinner party?! This scalloped wooden bowl would be a perfect serving piece!
I am making this salad again this coming weekend….for the 3rd time in two weeks!
Chicken Caesar Salad with Cornbread Croutons
- romaine lettuce, washed and chopped small
- roasted chicken, chopped
- parmesan cheese
- Caesar dressing (recipe below)
- cornbread croutons* (recipe below)
- 5 Tbsp fresh lemon juice
- 2 garlic cloves, rough chop
- 3 Tbsp organic or avocado mayonnaise*
- 1 tsp dried oregano
- 1/4 tsp black pepper
- 1 Tbsp + 1 tsp Worcestershire
- 3-4 Tbsp extra virgin olive oil
- salt, to taste
Blend all of the dressing ingredients in a blender or food processor. I have a Ninja and I use the individual cups for all of my salad dressings – SO easy!
*You could use plain Greek yogurt instead of mayonnaise.
- 1/2 batch of this Gluten Free Honey Polenta Cornbread
- few Tbsp olive oil
- salt and pepper
- 1/2 tsp garlic powder
Preheat oven to 375. (You could also use a toaster oven).
Using a serrated knife, cut the cornbread into small cubes. Lightly toss with olive oil, salt and pepper, and garlic powder. Spread out on a baking sheet topped with parchment paper. Bake until the croutons are crispy and the edges have browned. Set aside to cool.
*You can use any croutons, or make croutons from any bread. We had leftover cornbread, and the flavor of these is excellent! You could also toss the salad with toasted panko or gluten free bread crumbs.
To assemble 1 collard green wrap, you’ll need these amounts for the filling:
- 3/4 c lettuce, chopped
- 1/4 c chicken
- 1 Tbsp parmesan
- a couple spoonfuls of dressing
We combined our New Years leftovers with these collard green caesar salad wraps. YUM!