Creamy Dijon Chicken Caesar Salad

During the last few weeks, I worked on a secret mission. Dairy Farmers of Canada challenged me to reinvent a classic: Chicken Caesar Salad.

My first thought was that I would rather cook something I’ve never had before than make a classic. But I never refuse a challenge! After making this recipe, I can honestly say it isn’t easy to revamp a classic everyone has had at least once in a lifetime. But after a few tries I finally created an amazing recipe. I wish I had some leftovers to share with you but I served it last night as an appetizer. My guests were asking for more but I was out 10% half-and-half cream, my secret ingredient. I hope you will all like this Chicken Caesar Salad recipe.

(originally published on Real Dairy Any Day Magic by Madalina)

Creamy Dijon Chicken Caesar Salad


Dijon Chicken:
4 small boneless skinless chicken breasts
¼ cup + 2 tablespoon all-purpose flour
¼ cup white wine
1 cup 10% half-and-half cream
¼ cup Dijon mustard
½ tsp salt
½ tsp pepper
2 tablespoons cooking oil
1/2 teaspoon dried tarragon

10 cups mixed green lettuce mix
1/3 cup grated Canadian Asiago cheese
Asiago flat bread crisps

Caesar Vinaigrette:
2/3 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon ground black pepper
2 clove garlic, finely minced
1 anchovy filet, finely minced
1 tsp sugar ¼ tsp Worcestershire sauce


1. In a small bowl, combine ¼ cup of 10% half-and-half cream with Dijon mustard, salt and pepper. In a shallow dish, pour the mixture over chicken and turn to coat. Let the chicken marinade for 30 minutes (or longer) in the refrigerator.

2. In a large skillet, heat 2 tablespoons of oil over medium heat. Brown chicken on both sides, Remove chicken; keep warm.

3. Add wine to skillet; increase heat to high and cook for 2 minutes, stirring to loosen browned bits on bottom of skillet.Reduce heat to medium-low; add reserved flour and remaining heavy cream, stirring consistently until the sauce is smooth and comes together. Return chicken to skillet; cover and cook until tender. Remove chicken breasts from the heat, and slice before serving with the salad.

For the Salad:
4. Stir the white wine vinegar, Dijon mustard, lemon juice, sugar, salt, and black pepper together in a bowl. Gradually whisk in the olive oil to make an emulsion, or thickened vinaigrette mixture. Stir in the garlic.

5. In salad bowl, combine lettuce, grated Canadian Asiago cheese and ¾ dressing. Toss to coat. Divide among serving plates and top with flat bread and chicken. Drizzle with more of the dressing to taste.

It’s time to eat! Enjoy!


  1. Jessica

    cool stuff!

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