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Chicken Salad A La Caesar

Web20.Chickens's picture
Ingredients
  Extra virgin olive oil 6 Tablespoon
  Boneless, skinless, chicken breasts 1 1⁄2 Pound, pounded thin
  Vegetable oil 1⁄4 Cup (4 tbs)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Canned flat anchovy fillets 4 Ounce, drained
  Garlic 2 Clove (10 gm)
  Salt To Taste
  Freshly ground black pepper To Taste
  Scallions 4
  Red bell peppers 2 , stemmed and seeded
  Romaine lettuce leaves 12 , rinsed and dried
  Fresh parmesan cheese 2 Ounce (Use 1 Chunk)
  Garlic croutons 3 Cup (48 tbs) (Store Bought Or Homemade)
Directions

1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Saute the chicken until cooked through, about 5 minutes per side. Remove it to a plate to cool for 10 minutes (or grill the chicken on a stovetop grill).
2. While the chicken is cooking, combine the remaining 4 tablespoons olive oil with the vegetable oil, vinegar, anchovies, and garlic cloves in a blender and puree. Season to taste with salt and pepper, and transfer half of the dressing to a large mixing bowl.
3. Trim and thinly slice the scallions (white and green parts), and cut the bell peppers into 3/4-inch dice; add them to the mixing bowl. Tear the lettuce into 3/4-inch pieces and add them to the bowl. Toss the ingredients well to combine them with the dressing.
4. Cut the cooled chicken into 1 -inch lengthwise strips, then across into 1/2-inch strips. Pour the remaining dressing over the chicken and let it stand for as long as possible so the chicken absorbs the flavor.
5. Right before serving, add the chicken to the mixing bowl and toss the ingredients together. Season to taste with salt and pepper. Let each person grate some Parmesan over their portion of salad, and garnish with croutons.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Party, Healthy
Servings: 
6

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