Creamy Chicken Caesar Salad: Difference between revisions
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==Step 1== | ==Step 1== | ||
''Using a blender or food processor'', drop in 1 halved garlic clove and '''process until minced'''.<br> | '''''Using a blender or food processor''''', drop in 1 halved <big>garlic clove</big> and '''process until minced'''.<br> | ||
''Add'' mayonnaise and next five ingredients (red wine vinegar, spicy mustard, Worcestershire sauce, anchovy paste, black pepper); process until well blended.<br> | '''Add''' <big>mayonnaise</big> and next five ingredients (<big>red wine vinegar, spicy mustard, Worcestershire sauce, anchovy paste, black pepper</big>); '''process until well blended'''.<br> | ||
'''Cover and chill''' for about 1 hour or more.<br> | '''Cover and chill''' for about 1 hour or more.<br> | ||
==Step 2== | ==Step 2== | ||
'''Place''' chicken on a broiler rack.<br> | '''Place''' <big>chicken</big> on a broiler rack.<br> | ||
'''Sprinkle''' salt over chicken and '''broil''' for approximately 10 minutes per side, or until it is well browned and the juices run clear (''temperature should register at 180 degrees'').<br> | '''Sprinkle''' salt over <big>chicken</big> and '''broil''' for approximately 10 minutes per side, or until it is well browned and the juices run clear ('''''temperature should register at 180 degrees''''').<br> | ||
Let '''cool''' for 5 minutes.<br> | Let '''''cool''''' for 5 minutes.<br> | ||
'''Slice''' into chunks and set aside.<br> | '''Slice''' into chunks and set aside.<br> | ||
==Step 3== | ==Step 3== | ||
'''Combine''' olive oil, Cajun seasoning, and 1 minced garlic clove in a small microwavable bowl.<br> | '''Combine''' <big>olive oil</big>, <big>Cajun seasoning</big>, and 1 minced <big>garlic clove</big> in a small microwavable bowl.<br> | ||
'''Microwave''' on ''High'' for 20 seconds.<br> | '''Microwave''' on ''High'' for 20 seconds.<br> | ||
'''Drizzle''' over bread cubes.<br> | '''Drizzle''' over <big>bread cubes</big>.<br> | ||
'''Spread''' bread cubes in a single layer on a baking sheet.<br> | '''Spread''' <big>bread cubes</big> in a single layer on a baking sheet.<br> | ||
'''Bake''' at 400° for 15 minutes or until golden brown.<br> | '''Bake''' at 400° for 15 minutes or until golden brown.<br> | ||
'''Arrange''' lettuce on 2-4 plates, top with croutons, chicken, and cheese.<br> | '''Arrange''' <big>lettuce</big> on 2-4 plates, top with <big>croutons</big>, <big>chicken</big>, and <big>cheese</big>.<br> | ||
'''Add''' dressing to taste. | '''Add''' dressing to taste. | ||
Revision as of 23:15, 1 December 2022
Ingredients
2 garlic cloves 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 chicken breasts, trimmed salt, to taste
4 teaspoons olive oil
11/2 teaspoons Cajun seasoning
4 cups sourdough bread cubes
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.
Instructions
Step 1
Using a blender or food processor, drop in 1 halved garlic clove and process until minced.
Add mayonnaise and next five ingredients (red wine vinegar, spicy mustard, Worcestershire sauce, anchovy paste, black pepper); process until well blended.
Cover and chill for about 1 hour or more.
Step 2
Place chicken on a broiler rack.
Sprinkle salt over chicken and 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.
Step 3
Combine olive oil, Cajun seasoning, and 1 minced garlic clove 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° 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 finished salad per serving.
Source
Inspiration is from Cooking Light July 1995.
Prep Time
20 minutes
Cook Time
20 minutes
Category
