Caesar Sauce Chicken With Hearts Of Palm
|Minced garlic||1 1⁄2 Teaspoon (In A Jar)|
|Lite salt||1⁄2 Teaspoon (Papa Dash)|
|Red wine vinegar||2 Tablespoon|
|Anchovy paste||2 Teaspoon (Comes In A Tube)|
|Egg beaters||1 (V2 Cup)|
|Dry mustard||1 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Roasted red peppers||1⁄2 Cup (8 tbs), cut 3x1/4- inch (Drained Or Fresh)|
|Canned hearts of palm||7 Ounce, drained (1 Can)|
|Ground pepper||1 Teaspoon|
|Liquid butter buds||3⁄4 Cup (12 tbs)|
|Chicken breasts||4 , boiled (Skinned And Boneless)|
|Zucchini||3⁄4 Pound, halved crosswise and cut into finger size strips|
|New red potato||12 Ounce, skin on, quartered (4 Pieces)|
|Capers||2 Tablespoon, drained|
|Minced fresh tarragon/Minced fresh thyme / chives||2 Tablespoon|
In a food processor or blender place minced garlic, anchovy paste, Egg Beater, mustard, Worcestershire sauce, lemon juice, vinegar, salt, and pepper.
Process 30 seconds.
Add liquid Butter Buds and blend 30 more seconds (makes 1 1/4 cups).
Slice chicken thinly on the diagonal.
Arrange zucchini in a sunburst on a 14-inch glass platter.
Arrange peppers, hearts of palm, and sliced chicken in a sunburst on top.
Place potato wedges in center and around platter.
Drizzle salad with 1/2 cup dressing.
Pass remainder separately.
Sprinkle salad with capers and fresh herbs.
Serve at room temperature with warm French bread and low-fat margarine.