Name: Chicken Caesar Wedge Salad with Frico Crumble
Total time: 45 min
Yield: Serves 4
Ingredients: 2 ounces Parmesan cheese, grated (1 cup); ¾ teaspoon smoked paprika; ⅔ cup mayonnaise; 3 tablespoons lemon juice; 1 tablespoon Dijon mustard; 1 tablespoon extra-virgin olive oil; 3 anchovy fillets, rinsed, patted dry, and minced; 2 teaspoons Worcestershire sauce; 2 garlic cloves, minced; ½ teaspoon pepper; ⅛ teaspoon table salt; 3 cups cooked chicken, cut into bite‑size pieces; 2 romaine lettuce hearts (12 ounces), halved lengthwise; 1 ounce Parmesan cheese, grated (½ cup); Lemon wedges

Chicken Caesar Wedge Salad with Frico Crumble

By Steve Dunn

Published on September 13, 2026

Time

45 minutes

Yield

Serves 4

Ingredients

Frico

2 ounces Parmesan cheese, grated (1 cup)¾ teaspoon smoked paprika

Salad

⅔ cup mayonnaise3 tablespoons lemon juice1 tablespoon Dijon mustard1 tablespoon extra-virgin olive oil3 anchovy fillets, rinsed, patted dry, and minced2 teaspoons Worcestershire sauce2 garlic cloves, minced½ teaspoon pepper⅛ teaspoon table salt3 cups cooked chicken, cut into bite‑size pieces2 romaine lettuce hearts (12 ounces), halved lengthwise1 ounce Parmesan cheese, grated (½ cup)Lemon wedges

Before You Begin

When sprinkling the cheese on the baking sheet, be sure to leave enough room between the portions so that they don’t run together. If you don’t want to make the frico, serve with your favorite croutons.

Instructions

for the frico

Adjust rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.

Combine 1 cup grated Parmesan and ¾ teaspoon smoked paprika in small bowl. Divide cheese mixture into 4 portions on prepared sheet and spread into circles approximately 5 inches in diameter. Bake until cheese is melted, bubbling, and beginning to darken in color, 5 to 6 minutes. Transfer frico, still on parchment, to wire rack to cool. (Frico can be stored at room temperature in airtight container for up to 2 days.)

for the salad

Whisk ⅔ cup mayonnaise; 3 tablespoons lemon juice; 1 tablespoon Dijon mustard; 1 tablespoon extra‑virgin olive oil; 3 anchovy fillets, rinsed, patted dry, and minced; 2 teaspoons Worcestershire sauce; 2 minced garlic cloves; ½ teaspoon pepper; and ⅛ teaspoon table salt together in bowl. (Dressing can be refrigerated for up to 3 days.)

Combine 3 cups cooked chicken, cut into bite‑sized pieces, and two‑thirds dressing in medium bowl, stirring well to coat chicken. Season with salt and pepper to taste.

Place 2 romaine lettuce hearts, halved lengthwise, cut side up, on serving plates. Gently tug leaves, without tearing them off, so they are slightly fanned out. Divide chicken salad evenly among servings, spooning some salad into center of romaine leaves and piling remaining on top. Drizzle with remaining dressing and sprinkle with ½ cup grated Parmesan. Break frico into pieces and crumble over top of salad. Serve.