Chicken Caesar
Posted On April 19, 2016
As we move into spring, Caesar Salads are a perfect base for a meal and quite easy to make. This specific one is topped with chicken. For a substitute you could try a blackened fish or shrimp.
You’ll Need
- 3 to 4 ounces of chicken per person cooked
- 1 head romaine lettuce, chopped
- Generous handful of crouton
- 2 cloves garlic, pressed
- 2 teaspoons lemon juice
- 1/ 2 teaspoon Dijon mustard
- 1 can (2 oz.) anchovy fillets, drain oil off
- 1/4 cup grated Romano cheese
- 2 tablespoon red wine vinegar
- 1/ 3 cup olive oil
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
For the Croutons:
Chop up stale bread, brush with olive oil and sprinkle with garlic powder.
Toast in 350° oven till brown. No more than 10 minutes.
For the Salad:
Wash romaine and chop into bite-sized pieces.
Wash romaine and chop into bite-sized pieces.
For the Dressing:
In a bowl, combine oil, vinegar, Worcestershire, salt and pepper to taste, garlic, lemon juice, anchovies and mustard. In a large bowl, toss lettuce and dressing and half the cheese together, along with croutons.
In a bowl, combine oil, vinegar, Worcestershire, salt and pepper to taste, garlic, lemon juice, anchovies and mustard. In a large bowl, toss lettuce and dressing and half the cheese together, along with croutons.
Serve on individual plates and top with chicken and remaining cheese.
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