Chicken Caesar Salad Recipe
The very popular chicken caesar salad recipe shown here, like most of these dishes, is all about the dressing. For this one I have included anchovies as an optional ingredient.
If using them for the first time add a little bit at a time and taste the dressing as you do it. They have a very strong salty taste. Some people love them, some will not be in the same room as them. I like them for the little extra bite of flavour they provide.
This recipe makes about 2/3 of a cup of caesar dressing. That should be enough for 3 servings of salad.
If you don't have any parmesan cheese you can always grate any other cheese and add it. Another thing you can do is to use leftover chicken or even turkey during the holidays if you have some. Waste not want not...
1 cooked chicken breast per serving
1/2 cup olive or other salad oil
1 clove garlic(crushed)
1/2 can anchovies or anchovie paste to taste(optional)
1 tsp worcestershire sauce
1 tsp lemon juice
1 tsp vinegar(regular or flavored)
1/2 tsp mustard powder
Bake chicken breast(s) in oven until cooked. Add a little spice before cooking if desired.
Break off enough leaves of romain lettuce for however many servings you are making. Wash lettuce in a bowl of cold water and dry using a clean dishtowel or a salad spinner. When leaves are dry tear them into smaller pieces and add to salad bowl.
Add a desired amount of croutons and parmesan cheese.
Mix dressing with a whisk or electric mixer. If using a whisk, cut up anchovies into small pieces with a sharp knife. Add dressing to the bowl a little bit at a time while tossing salad. Just add enough to cover salad without oversoaking leaves.
Cut chicken breast into cubes and add to salad, either on top or mixed in to coat with dressing.
Serve dish immediately.
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