Chicken Caesar
A delicious, filling and well balanced chicken caesar salad satisfies everyone at the dinner table.
Yield
6 servingsPrep
20 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable oil
|
|
| 2 | teaspoons |
lemon juice
|
|
| 1 | teaspoon |
tarragon leaves
|
|
| 1 | teaspoon |
anchovy paste
|
*
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | cup |
sugar
dry mustard and salt |
|
| ¼ | cup |
cheese
parmesan |
*
|
| 2 |
garlic cloves
crushed |
|
|
| Salad | |||
| 4 |
chicken breasts
|
|
|
| ¼ | pound |
mushrooms
optional |
|
| 1 |
sweet red bell peppers
optional |
|
|
| 1 |
banana peppers
optional |
|
|
| 2 | cups |
lettuce
romaine |
*
|
| 1 | cup |
croutons
homemade or store-bought |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable oil
|
|
| 1E+1 | ml |
lemon juice
|
|
| 5 | ml |
tarragon leaves
|
|
| 5 | ml |
anchovy paste
|
*
|
| 5 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
black pepper
|
|
| 59 | ml |
sugar
dry mustard and salt |
|
| 59 | ml |
cheese
parmesan |
*
|
| 2 | each |
garlic cloves
crushed |
|
| Salad | |||
| 4 | each |
chicken breasts
|
|
| 113.4 | g |
mushrooms
optional |
|
| 1 | each |
sweet red bell peppers
optional |
|
| 1 | each |
banana peppers
optional |
|
| 473 | ml |
lettuce
romaine |
*
|
| 237 | ml |
croutons
homemade or store-bought |
|
Directions
Both dressing and salad can be prepared a day before serving, if you wish.
Prepare dressing by combining all dressing ingredients, including Parmesan in a bowl.
Whisk until well blended. For best flavor, prepare dressing at least several hours before using. Refrigerate if making a day ahead.
Roast Chicken Breasts, uncovered in a preheated 375℉ (190℃) F oven for 45 to 50 minutes or until chicken feels springy.
Alternately, place chicken breasts, thin ends toward centre, in a microwave-safe pie plate.
Cover with clear wrap and microwave on high for 10 to 15 minutes. Rearrange and turn halfway through cooking. Let stand covered, for 3 minutes. 3.
Cut cooked chickien into ½ inch pieces. Pieces should measure about 2½ cups. Set aside.
Thinly slice mushrooms. Seed red pepper and cut into thin julienne strips about 2½ inches long if using. Seed hot pepper if using and finely chop.
If making salad ahead, combine chicken, mushrooms and peppers if using in a large bowl. Cover and refrigerate until ready to use.
When ready to serve, tear lettuce into bite-size pieces. Place in a large salad bowl. Add chicken and vegetables.
Whisk dressing. Drizzle ½ cup dressing over top and toss until evenly coated. Then add remaining dressing, if necessary. Toss until evenly coated.
Place onto serving plates and sprinkle with croutons. Serve and enjoy!
Or toss lettuce separately with just enough dressing. Place lettuce on serving plate, then top with seasoned chicken and veggies. Sprinkle with croutons and serve.
