This is a quick and delicious dinner salad, or lunch. Be prepared to use breath mints after eating and for the next day. There is a lot of flavourful garlic in the dressing.

This recipe was made for 2 people only but there is enough dressing to make it for 6 people. Just increase the amount of cajun chicken and romaine lettuce.

NOTE: For the salad dressing, this is one of the recipes where preparing the ingredients in stages is needed – in order to achieve the right consistency.


2 tbsp (30 ml) +/- grapeseed or vegetable oil
2 chicken breasts, thinly sliced
2 tbsp (30 ml) +/- cajun seasoning (hy’s cajun seasonings is my favourite)

1 head of romaine lettuce

Salad Dressing –
2 to 3 anchovie fillets
8 to 10 garlic cloves
1/4 cup (60 ml) olive oil

1/4 cup (60 ml) olive oil
4 shakes worcestershire sauce
2 tbsp (30 ml) dijon mustard
2 shakes hot sauce
2 tbsp (30 ml) red wine vinegar
1/4 tsp (1.25 ml) black pepper
1/4 tsp (1.25 ml) celery salt

2 egg yolks
1/2 cup (125 ml) olive oil
1/2 lemon, juice of

2 cups (500 ml) asiago or parmesan cheese, shredded


  1. Blend oil, anchovies and garlic in a blender on low setting until everything is pureed and looks more like a slightly thick paste.
  2. Blend in next seven ingredients. The mixture will now be quite a thick paste.
  3. Add remaining three ingredients, one at a time, and blend on low. Be sure not to over mix at this point. Set aside once mixed.
  4. Cut romaine into bite size pieces, rinse in cold water and spin dry. Set aside.
  5. Heat oil in a frying pan over medium high heat.
  6. Add thin chicken strips to pan and sprinkle with cajun seasoning.
  7. Stir chicken and seasonings together and saute chicken until cooked through – be careful not to overcook. I forgot to time this but it was under 10 minutes.
  8. Remove chicken from heat.
  9. In a large bowl mix together romaine lettuce and enough dressing to generously coat each piece. (There will be salad dressing leftovers if you’re cooking for only 2 – the dressing should last at least 5 days in the fridge.)
  10. Add roughly 1/2 to 2/3 of shredded cheese to salad and toss.
  11. Spoon salad onto plates (I like to use pasta plates – they’re usually smaller than dinner plates and their low sides keep things like salad easily on the plate).
  12. Top with cajun chicken and sprinkle a bit of cheese over top for presentation.
  13. Serve immediately and enjoy!