Pesto Chicken Caesar Salad

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  • Croutons: 
  • 3 oz French bread, cut into 1/2” cubes
  • 2 tsp extra virgin olive oil
  • salt and pepper, to taste
  • Salad Dressing: 
  • 4 tbsp Mezzetta® Regional Recipes Basil Pesto
  • 1 tbsp water
  • 2 tsp lemon juice
  • 1/2 tbsp anchovy paste
  • 2 cloves fresh garlic, crushed
  • 1/2 tbsp honey mustard
  • 1/2 tsp Worcestershire sauce
  • Salad: 
  • 6 cups romaine lettuce, roughly chopped
  • 2 chicken breasts, grilled and diced
  • 2 oz Parmesan cheese, shaved


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 Mezzetta® Regional Recipes Basil 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.