Chicken Caesar

Name: Chicken Caesar
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: vegetable oil; lemon juice; tarragon leaves; anchovy paste; worcestershire sauce; black pepper; sugar; cheese; garlic cloves; chicken breasts; mushrooms; sweet red bell peppers; banana peppers; lettuce; croutons

A delicious, filling and well balanced chicken caesar salad satisfies everyone at the dinner table.

Yield

6
servings

Prep

20
min

Cook

50
min

Ready

1
hrs

Trans-fat Free

Ingredients

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
10	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.