Pesto Chicken Caesar Salad

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  • 3 ounces French bread, cut into 1/2” cubes
  • 2 tsp. Mezzetta California Extra Virgin Olive Oil
  • 4 Tbsp. Mezzetta Basil Pesto
  • 1 Tbsp. water
  • 2 tsp. lemon juice
  • 1/2 Tbsp. anchovy paste
  • 2 cloves fresh garlic, crushed
  • 1/2 tsp. Worcestershire sauce
  • 1/2 Tbsp. honey mustard
  • 2 ounces parmesan, shaved
  • 6 c. romaine lettuce, roughly chopped
  • 2 chicken breasts, grilled and diced
  • Salt & pepper, to taste


Preheat the oven to 350° F.

Place the cubes of bread into a large bowl and drizzle the olive oil on top. Toss the bread to coat with the oil, season to taste with salt and pepper. Spread the bread onto a baking sheet. Bake for 10 minutes or until golden brown.

In a small mixing bowl combine the pesto, water, lemon juice, anchovy paste, garlic, mustard and Worcestershire sauce.

In a large mixing bowl, toss together the lettuce, croutons, chicken and parmesan shavings. Before serving, drizzle the dressing on top and toss until the lettuce is evenly coated.

Serve immediately.