Grilled Chicken Ceasar Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Plus 1 tb extra-virgin olive oil, divided
2 slice: French bread, crusts removed cut into 1/2" cubes
1 lbs: Cooked boneless, skinless chicken breasts, cut cross- wise into 1/2" thick slices
1/2 tsp: Salt and pepper, ea
4: Anchovy fillets, chopped
2 tsp: Minced garlic,
2 tbsp: Fresh lemon juice,
1 tbsp: Dijon mustard,
2 dash: Red pepper sauce,
1 large: Head romaine lettuce, torn
3 tbsp: Freshly grated Parmesan cheese,
Directions:
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add
bread cubes and cook, stirring occasionally, until lightly browned,
about 5 minutes. Drain on paper towels and set aside. Mash anchovies,
garlic, and remaining 1/4 teaspoon salt into a paste in a large salad
bowl. Add lemon juice, mustard, pepper sauce and remaining 1/4 ts
pepper; whisk until blended. Gradually whisk in remaining 1/3 cup
oil. Add chicken and toss to coat. Add lettuce, Parmesan cheese and
croutons; toss well.
Nutritional info per serving: 474 cal; 41g pro, 12g carb, 28g fat
Source: Miami Herald, 8/17/95 format: Lisa Crawford, 8/4/96
Source from luhu.jp
bread cubes and cook, stirring occasionally, until lightly browned,
about 5 minutes. Drain on paper towels and set aside. Mash anchovies,
garlic, and remaining 1/4 teaspoon salt into a paste in a large salad
bowl. Add lemon juice, mustard, pepper sauce and remaining 1/4 ts
pepper; whisk until blended. Gradually whisk in remaining 1/3 cup
oil. Add chicken and toss to coat. Add lettuce, Parmesan cheese and
croutons; toss well.
Nutritional info per serving: 474 cal; 41g pro, 12g carb, 28g fat
Source: Miami Herald, 8/17/95 format: Lisa Crawford, 8/4/96
Source from luhu.jp