Spinach Caesar Salad with Chicken Strips

Hail Caesar! This classic salad gets a modern twist with spinach, hardboiled eggs and baked chicken strips.

Serves: 4Prep: 20 minutesCook: 30 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4


  • 4 Simple Truth™ Boneless Skinless Chicken Breasts
  • 4 Simple Truth Organic™ Cage Free Large Brown Eggs, hardboiled, peeled and sliced
  • 2 tablespoons lemon juice
  • 2 teaspoons garlic, minced
  • 1 tablespoon Dijon mustard
  • 1⁄4 cup Simple Truth Organic™ Unfiltered Olive Oil
  • 1⁄2 cup shredded Parmesan cheese, divided
  • Coarse salt, to taste
  • Freshly ground pepper, to taste
  • 1⁄2 baguette, cut into cubes
  • 1⁄4 teaspoon garlic salt
  • 8 cups Simple Truth™ Baby Spinach


  • Preheat oven to 350°F.
  • Place chicken breasts on one side of a large baking sheet and drizzle with olive oil, salt and pepper. Bake for 25-30 minutes, or until fully cooked and juices run clear.
  • Meanwhile, in a large bowl, toss baguette cubes with a drizzle of olive oil and sprinkle with garlic salt. Spread croutons on another baking sheet. When chicken has 8 minutes left, add baguettes to oven.
  • Remove both chicken and croutons from oven. When chicken is cool, cut into strips.
  • Using a blender, mix lemon juice, garlic and mustard and blend until smooth. Add olive oil in a thin stream. Add half of cheese and season with salt and pepper.
  • In the same bowl used for baguettes, toss spinach with dressing, croutons and chicken strips. Top with egg slices and remaining cheese. Season with salt and pepper (to taste) before serving.