In my youth I worked in many restaurants and in the process, I ate a lot of restaurant food. I can’t tell you just how many BAD Caesar salads I've eaten in my day, but there were a lot. And it certainly wasn’t easy to find a good one.
Then everything changed when my little brother got a job working at a now defunct restaurant called Clancy’s, in Winnipeg in the early 1990’s. That was how we discovered this amazing Caesar salad dressing recipe, which I use in this Grilled Chicken Caesar Salad. However, my very first job was a "salad girl" at Bonanza. I was 14 years old.
Jump to:
I recall my parents having to sign some special form to say I could work; I had begged them. I wanted to have my own money and a real job so badly; not just the chump change I was earning from babysitting at the time.
Surprisingly, for a restaurant that had the biggest salad bar around at the time, (so big that they needed 2 'salad girls' stocking it during the dinner shift) Bonanza had one of the worst Caesar salads I ever tasted!
📋More Restaurant Copycat Recipes
But they did have an amazing Monterey Chicken! There are very few restaurant recipes that I want to recreate, but Bonanza's Monterey Chicken was definitely one of them! And now my mission to recreate it has been successful! I actually contacted a couple of people who worked there with me back in the 80's, and based on their memories and my own, I was finally about to pretty much nail it!
And although I personally never actually worked at Moxie’s, I have eaten there a lot over the years and adore Moxie's Steak Salad with Clamato Dressing ! And I happen to think I've done a pretty darn good job of recreating it (in a healthy Weight Watchers Way, of course!) And my IHOP Grain & Nut Pancake Copycat recipe is also a delicious rendition of the original. And since I LOVE Calgary ginger beef, I have created a copycat version of The Calgary Ginger Beef Restaurant's Ginger Beef Recipe. However, this recipe is not a copycat; this Grilled Chicken Caesar Salad Recipe is the real deal. I'm soo lucky that I don't even have to try to recreate it because my brother got the actual recipe many years ago. It's the perfect combo of tangy and creamy Caesar salad dressing!
🥘 Ingredients
I'm not exaggerating when I say this Chicken Caesar salad dressing is THE BEST!
Whenever I bring it to a dinner or potluck I always get asked for the recipe. My Mom started making this salad dressing back then and it has become a cherished family classic. If this Caesar salad is not served at a special meal or gathering in our family, it is very unusual. I moved away from home many years ago, but I still serve this salad at every special meal I make.
So what's the magic ingredient? I would have to say it's anchovies. They make a huge difference in Caesar salad dressing and add that nice touch of saltiness, without too much fishiness. For this recipe, you'll also need:
For the Chicken Caesar salad dressing:
- olive oil - it's important you use this type of oil - it keeps the dressing night and light!
- garlic-fresh is best, but if you are in a pinch, you can use jarred minced garlic
- Worcestershire sauce
- lemon juice from concentrate
- white wine vinegar
- eggs *This recipe uses raw eggs. If you are concerned about this, then use pasteurized whole eggs or liquid eggs. **You can read more about egg safety HERE. and HERE! There is a risk of illness/food poisoning/Salmonella if you use raw eggs.
* Read how you can pasteurize eggs in the microwave at home HERE!
For the salad:
- romaine lettuce - don't use leaf or head lettuce. Romaine lettuce stays crunchy in a salad without quickly wilting, especially when it's saturated in a heavy Caesar salad dressing.
- croutons
- parmesan cheese
- chicken breast
- garlic powder
- Cajun seasoning - can substitute a little chili powder or cayenne pepper
- lemon wedges (optional)
🧂Chicken seasoning for Caesar Salad
If you're not sure how to season chicken for Caesar salad, try this: I use a very simple seasoning for the chicken in this recipe - it's just garlic powder and Cajun seasoning. You really don't need anything else!
💭 Top tip
Did you know that temperature is the BEST way to check for doneness? No more cutting into your meat mid-grilling, guessing or hoping it's done.
This thermometer is a game changer!
- I use my Thermapen for everything from baking pie and bread to eggs, casseroles, candy making and more!
- This amazing little tool instantly and accurately measures temperature with a quick poke. And it's not just for the grill, it's the go-to kitchen instrument trusted by the world's most acclaimed chefs and BBQ champions (it's one of Alton Brown's 'favorite things')!
- And it comes with a handy little chart that gives you chef recommended temperatures, as well as the minimum done temps for food safety
If you love cooking, baking or grilling, this tool is a must-have!
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📖 Variations
Cajun seasoning: If you don't have Cajun seasoning, I would recommend you buy some! It's great for seasoning meat, especially for the grill. However, in a pinch, you could substitute chili powder or cayenne pepper.
Anchovies: I often keep a tube of anchovy paste in the fridge as a back up, in case I don't have canned anchovies on hand.
Grilled chicken: I can't always grill the chicken on the BBQ, so I often cook it on the stove top. You can also use a stovetop grill like this, if you want grill marks (below). It functions just like a frying pan. *See NOTES for my Amazon recommendations
When I took that job at Bonanza at the age of 14 my parents told me I'd have plenty of time to work and instead, I should just enjoy being a kid. I wish I listened to them because I’ve been working ever since.
And by the age of 30 I was pretty much ready to retire. Several years later, I am still ready to retire, but that won't be for a while yet. Fortunately, I'm not working in the restaurant business, as I had my fill of that for a lifetime. And although my parents were right, one thing I have no regrets over is being introduced to Bonanza's Chicken Monterey. But I'm especially thankful that my brother did his own stint in restaurants and was able to score this amazing Chicken Caesar salad dressing recipe!
💭Storing
I would recommend storing the salad separate from both the chicken and the dressing, as it gets very mushy when mixed together. And if you use the unpasteurized/raw eggs, then I do NOT recommend storing and eating leftovers (or do so at your own risk).
💭What to do with leftover Caesar Salad Dressing
I always end up with a little extra dressing (or make sure I do now that I created these) So if you have leftover Caesar salad dressing, then give these Caesar Twice Baked Potatoes a try. They are soooo tasty!
I loved this Caesar salad dressing recipe so much that it inspired me to create this Fried Caesar Chicken!
If you are looking for the best restaurant style, creamy Caesar salad dressing, you'll love this one!
🥗 Grilled Chicken Caesar Salad Recipe
Ingredients
- 4 chicken breasts boneless and skinless
- Cajun seasoning
- Garlic powder
Caesar Salad Dressing:
- 2 whole eggs * you can use pasturized whole eggs or pasturized liquid eggs
- 3 cloves garlic
- 1 -50g can of anchovies (drained) * you can substitute anchovy paste
- 1 ounce worcestershire sauce
- 1 ounce lemon juice
- 1 ounce white wine vingegar
- 1 cup olive oil
Salad:
- ⅓ cup parmesan cheese
- 1 -142 g bag of ceasar salad croutons
- 1-2 head romaine lettuce washed and dried
Garnish:
- parmesan cheese for sprinkling
- lemon wedges (optional)
Instructions
- Generously sprinkle garlic powder and Cajun seasoning on both sides of chicken breast. Grill chicken breasts until cooked through and no longer pink in the middle.
- Cut chicken into bit sized cubes.
- Wash and cut lettuce into bite sized pieces. Add croutons, parmeasan cheese and cooked chicken.
Caesar Salad Dressing
- Add eggs, garlic, anchovies, wine vinegar, Worcestershire and lemon juice to blender and mix until smooth.
- Then turn blender down to low setting ang slowly add olive oil and blend for another minute or so, until combined.
- Mix dressing into lettuce mixture until combined. Sprinkle on a little more parmesan cheese and add lemon wedges, if desired.
Notes
- I use my Thermapen for everything from baking pie and bread to eggs, casseroles, candy making and more!
- This amazing little tool instantly and accurately measures temperature with a quick poke. And it's not just for the grill, it's the go-to kitchen instrument trusted by the world's most acclaimed chefs and BBQ champions (it's one of Alton Brown's 'favorite things')!
- And it comes with a handy little chart that gives you chef recommended temperatures, as well as the minimum done temps for food safety.
For a limited time, use my affiliate link below to get 30 % off (regular $99.00, now $69.00)! Click HERE to use my affiliate link and get 30% off My Amazon Recommendations (affiliate links)
Elaine
I had forgotten all about Bonanza restaurants! We used to take our kids to the one in Victoria years ago. Some of the salad bar items were good, others not so much! Caesar Salad is my hubby’s favourite and you’ve paired it with Cajun chicken which I love! Great classic recipe Terri!
Terri Gilson
Thanks, Elaine! I still miss Bonanza 🙁
Jo Vanderwolf
I need this in my life! Your dressing definitely sounds like a keeper. So many restaurants have lousy caesar salads, I usually just make it at home. Next time I make it I'm trying out your recipe. Thanks for sharing!
Terri Gilson
Hi Jo- Thanks! Yes, it soo hard to get a decent caesar salad in a restaurant. I hope you enjoy the recipe!
Colleen
You're so right, there are a lot of bad Caesar salad dressings out there. Yours looks closer to the classic, which is always delicious. Bonanza restaurants! I forgot about them, too.
Terri Gilson
Hi Colleen,
Thanks! Still miss Bonanza 🙂
Denise from Urb’n’Spice
Thank you for this great restaurant recipe, Terri! I am quite familiar with them and this one sounds like a keeper for sure! Chicken Caesars Salads are a favourite in our house. Thanks so much for sharing!
Terri Gilson
Thanks, Denise! Not many people remember Clancy's, so it's nice to hear you do :).