Parmesan Chicken Salad


Carrabba’s Italian Grill is where I first had a butter sauce drizzled over my steak. Yeah, that was a good day! I love butter. And I love steak. But I had never thought to combine the two. Sort of like dipping bacon in chocolate. Yes, that is a real thing too. Something I must try soon. My husband did bring me chocolate-covered potato chips the other day. Very good! It’s the perfect snack if you can’t decide whether you are in the mood for something sweet or something salty. LOL! I am so off topic right now. My whole point was that Carrabba’s has great food. The dressing for this salad is inspired by their creamy parmesan dressing. Whew. So glad I finally made it to my point.


Creamy Parmesan Dressing:

1/3 c mayonnaise

3 T buttermilk

1/3 c grated parmesan cheese

1 clove garlic, minced

1 T fresh lemon juice

½ t fresh ground pepper

¼ t kosher salt

½ t chopped parsley



¾ c freshly grated parmesan cheese

1 bunch romaine lettuce, washed and chopped

2 c cooked chicken, shredded

2 T fresh chives, chopped


½ c creamy parmesan dressing


Make dressing by whisking all ingredients until smooth. Refrigerate until ready to use.


Make parmesan crisps by lining baking sheet with parchment paper. Drop cheese by tablespoonfuls 1 inch apart onto cookie sheet. Bake at 375°F for 7-8 minutes or until melted and lightly browned. Cool completely.


In large bowl mix lettuce, chicken and chives. Drizzle with dressing and toss. Serve onto plates. Top with parmesan crisps and croutons.

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