Grilled Chicken Caesar Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: boneless, skinless chicken
Directions:
: breasts
: Salt and pepper
2 TB olive oil
: Croutons:
1 c bread cubes, --
: approximately 3/4-inch
: square
1/4 c olive oil
1 ts dried thyme
1 ts paprika
2 TB grated Parmesan
: Dressing:
6 cloves garlic, -- mashed and
: minced
1 TB Dijon mustard
1 TB white vinegar
: Lemon juice
2 TB mayonnaise
1/2 c olive oil
: Salt and pepper
: Minced anchovy fillets
1 lg head of romaine lettuce, --
: washed and dried
1/2 c freshly grated Parmesan
: Garnish:
: Finely chopped parsley
: Whole anchovies
Season chicken breasts with salt and pepper. Heat cast iron grill pan
over medium high heat. Add chicken and grill for 3-4 minutes per side
or until meat is no longer pink in the middle.
Preheat oven to 400 degrees. In a bowl whisk together olive oil,
thyme, paprika and grated Parmesan. Add bread cubes and toss to coat.
On a baking sheet spread out bread cubes in a single layer and bake
until golden about 8-10 minutes.
For the dressing, combine garlic, mustard, vinegar and two pinches of
salt in a bowl and process using a hand blender or whisk. Add
mayonnaise and blend together to form a thick base. In a slow stream
add olive oil. Season to taste with salt, pepper and lemon juice. If
desired, add anchovy to dressing to create a deeper, saltier flavor.
Place ripped up romaine lettuce leaves in a large bowl and toss with
several tablespoons of the dressing. Add grated Parmesan and toss to
combine. Slice grilled chicken into thin strips. Arrange lettuce on a
plate and top with chicken strips. Garnish with chopped parsley and
anchovies, if desired.=7F
Recipe By :COOKS CHOICE SEAN & CATHY SHOW #CH1217
From: Meg Antczak
Source from luhu.jp
: Salt and pepper
2 TB olive oil
: Croutons:
1 c bread cubes, --
: approximately 3/4-inch
: square
1/4 c olive oil
1 ts dried thyme
1 ts paprika
2 TB grated Parmesan
: Dressing:
6 cloves garlic, -- mashed and
: minced
1 TB Dijon mustard
1 TB white vinegar
: Lemon juice
2 TB mayonnaise
1/2 c olive oil
: Salt and pepper
: Minced anchovy fillets
1 lg head of romaine lettuce, --
: washed and dried
1/2 c freshly grated Parmesan
: Garnish:
: Finely chopped parsley
: Whole anchovies
Season chicken breasts with salt and pepper. Heat cast iron grill pan
over medium high heat. Add chicken and grill for 3-4 minutes per side
or until meat is no longer pink in the middle.
Preheat oven to 400 degrees. In a bowl whisk together olive oil,
thyme, paprika and grated Parmesan. Add bread cubes and toss to coat.
On a baking sheet spread out bread cubes in a single layer and bake
until golden about 8-10 minutes.
For the dressing, combine garlic, mustard, vinegar and two pinches of
salt in a bowl and process using a hand blender or whisk. Add
mayonnaise and blend together to form a thick base. In a slow stream
add olive oil. Season to taste with salt, pepper and lemon juice. If
desired, add anchovy to dressing to create a deeper, saltier flavor.
Place ripped up romaine lettuce leaves in a large bowl and toss with
several tablespoons of the dressing. Add grated Parmesan and toss to
combine. Slice grilled chicken into thin strips. Arrange lettuce on a
plate and top with chicken strips. Garnish with chopped parsley and
anchovies, if desired.=7F
Recipe By :COOKS CHOICE SEAN & CATHY SHOW #CH1217
From: Meg Antczak
Source from luhu.jp