Creamy Chicken Caesar Salad: Difference between revisions
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=== Ingredients === | ===Ingredients=== | ||
2 {{ingredientlink|name=garlic}}cloves divided; one halved, one minced<br> | 2 {{ingredientlink|name=garlic}}cloves divided; one halved, one minced<br> | ||
1/2 cup {{ingredientlink|name=mayonnaise}}<br> | 1/2 cup {{ingredientlink|name=mayonnaise}}<br> | ||
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fresh {{ingredientlink|name=parmesan cheese}}, grated to taste | fresh {{ingredientlink|name=parmesan cheese}}, grated to taste | ||
=== Description === | ===Description=== | ||
This is a fantastic, easy, and flavorful recipe. You can omit the chicken to make it a great starter salad. | This is a fantastic, easy, and flavorful recipe. You can omit the chicken to make it a great starter salad. | ||
=== Rating === | ===Rating=== | ||
5 | 5 | ||
=== Procedure === | ===Procedure=== | ||
Using a blender or food processor, drop in 1 halved {{ingredientlink|name=garlic}}clove and process until minced. Add {{ingredientlink|name=mayonnaise}}and next five ingredients ({{ingredientlink|name=mayonnaise}}through pepper); process until well blended. Cover and chill for about 1 hour or more.<br> | Using a blender or food processor, drop in 1 halved {{ingredientlink|name=garlic}}clove and process until minced. Add {{ingredientlink|name=mayonnaise}}and next five ingredients ({{ingredientlink|name=mayonnaise}}through pepper); process until well blended. Cover and chill for about 1 hour or more.<br> | ||
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Arrange lettuce on 2-4 plates, top with croutons, chicken, and cheese. Add dressing to taste. | Arrange lettuce on 2-4 plates, top with croutons, chicken, and cheese. Add dressing to taste. | ||
=== Yield === | ===Yield=== | ||
4 Servings; 2 cups finshed salad per serving. | 4 Servings; 2 cups finshed salad per serving. | ||
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October 4, 2006 | October 4, 2006 | ||
=== Source === | ===Source=== | ||
Inspiration is from Cooking Light July 1995. | Inspiration is from Cooking Light July 1995. | ||
=== Prep Time === | ===Prep Time=== | ||
20 minutes | 20 minutes | ||
=== Cook Time === | ===Cook Time=== | ||
20 minutes | 20 minutes | ||
=== Notes === | ===Notes=== | ||
No notes for this recipe. | No notes for this recipe. | ||
=== Category === | ===Category=== | ||
[[Category:Salad]]<br> | [[Category:Salad]]<br> | ||
[[Category:Chicken]] | [[Category:Chicken]] | ||
[[Category:Complete]] | [[Category:Complete]] | ||
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Revision as of 22:39, 1 December 2022
Ingredients
2 garliccloves divided; one halved, one minced
1/2 cup mayonnaise
2 tablespoons red wine vinegar
2 teaspoons spicy mustard
2 teaspoons worcestershire sauce
1 teaspoon anchovy paste
1/4 teaspoon black pepper
3 skinless, boneless chickenbreasts, trimmed salt, to taste
4 teaspoons olive oil
1 1/2 teaspoons cajun seasoning
4 cups sourdough breadcubes
1 large head romaine lettuce, washed and torn
fresh parmesan cheese, grated to taste
Description
This is a fantastic, easy, and flavorful recipe. You can omit the chicken to make it a great starter salad.
Rating
5
Procedure
Using a blender or food processor, drop in 1 halved garlicclove and process until minced. Add mayonnaiseand next five ingredients (mayonnaisethrough pepper); process until well blended. Cover and chill for about 1 hour or more.
Place chicken on a broiler rack. Sprinkle salt over chickenand broil for approximately 10 minutes per side, or until it is well browned and the juices run clear (temperature should register at 180 degrees). Let cool for 5 minutes. Slice into chunks and set aside.
Combine oil, cajun seasoning, and 1 minced garlicclove in a small microwavable bowl. Microwave on High for 20 seconds. Drizzle over bread cubes. Spread bread cubes in a single layer on a baking sheet; bake at 400 degrees for 15 minutes or until golden brown.
Arrange lettuce on 2-4 plates, top with croutons, chicken, and cheese. Add dressing to taste.
Yield
4 Servings; 2 cups finshed salad per serving.
Date
October 4, 2006
Source
Inspiration is from Cooking Light July 1995.
Prep Time
20 minutes
Cook Time
20 minutes
Notes
No notes for this recipe.
Category
