This chicken Caesar salad recipe makes an easy, quick and

This chicken Caesar salad recipe makes an easy, quick and delicious entree!

You know you're probably running a deficit on your daily dose of fruits and veggies. Here's a chicken Caesar salad recipe that's full of fiber, protein and those valuable omega-3 fatty acids, all on one plate. More good news it's light on calories, if you're watching your weight, while filling you up in a satisfying way. What's more, with the right ingredients on hand, this dish can be on the table in ten minutes!

This recipe is a simple variation on the classic, the only difference being the addition of chicken to the mix.

Here's what you'll need to prepare one serving of this chicken Caesar salad recipe in a flash:

4 ounces of boneless, skinless chicken breast, cut in strips and cooked
Hearts of Romaine lettuce
Garlic flavored croutons
1 finely minced anchovy filet
1 ounce of freshly shredded Parmesan cheese

Wash the chicken breast, removing any bits of fat. Use a Chef's knife to slice the meat, across the grain, into 1-inch wide pieces. Fry in a tablespoon of olive oil over high heat, turning frequently. The meat will cook quickly, in just 3-5 minutes. It's done when no pink remains in the center of each slice. Remove from the pan and store it in the frig for now, allowing it to quickly reach room temperature, while you prepare the rest of your chicken Caesar salad recipe.

Tear the hearts of Romaine into bite size pieces, sufficient for your taste a full plate of this crisp lettuce provides lots of fiber, so don't skimp.

Sprinkle a handful of the garlic flavored croutons evenly over the salad plate.

Use a plastic cutting board to finely mince the anchovy filet. Don't use a wooden cutting board, as it may absorb the strong taste of the anchovy. Use a teaspoon and a table knife to distribute the anchovy evenly across your salad. You don't want to come across a clump of anchovy in one bite, unless you're especially fond of the taste en masse!

Add your Parmesan, again sprinkling evenly through the salad. To my way of thinking, the shredded Parmesan gives the entire salad equal opportunity of flavor in each bite. Some purists prefer thinly grated slices, so choose the method you prefer.

Take your chicken slices from the frig and arrange them in the center of the plate. That's it. Lunch, or dinner is ready.

As for the dressing, a bottled Caesar salad dressing from the supermarket will do just fine. Look for brands made with soy oil for added nutrition.

BTW, this recipe comes from repeated viewings and tastings of the finest chicken Caesar salad recipe I've ever tasted, from a favorite restaurant in San Francisco. Repeated experiments with recreating this dish at home finally resulted in success. Bon appetit!