Creamy Chicken Caesar Salad: Difference between revisions
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=== Ingredients === | === Ingredients === | ||
2 {{ingredient|name=[[garlic]] cloves}}divided; one halved, one minced<br> | 2 {{ingredient|name=[[garlic]] cloves}}divided; one halved, one minced<br> | ||
1/2 cup {{ingredient|name= | 1/2 cup {{ingredient|name=mayonnaise}}<br> | ||
2 tablespoons {{ingredient|name=red wine vinegar}}<br> | 2 tablespoons {{ingredient|name=red wine vinegar}}<br> | ||
2 teaspoons {{ingredient|name=spicy mustard}}<br> | 2 teaspoons {{ingredient|name=spicy mustard}}<br> | ||
Revision as of 15:12, 26 January 2007
Ingredients
2 Template:Ingredientdivided; one halved, one minced
1/2 cup Template:Ingredient
2 tablespoons Template:Ingredient
2 teaspoons Template:Ingredient
2 teaspoons Template:Ingredient
1 teaspoon Template:Ingredient
1/4 teaspoon Template:Ingredient
3 skinless, boneless Template:Ingredient, trimmed
salt, to taste
4 teaspoons Template:Ingredient
1 1/2 teaspoons Template:Ingredient
4 cups Template:Ingredient
1 large head Template:Ingredient, washed and torn
fresh Template:Ingredient, 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 garlic clove and process until minced. Add mayonaise and next five ingredients (mayonaise through pepper); process until well blended. Cover and chill for about 1 hour or more.
Place chicken on a broiler rack. Sprinkle salt over shicken 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.
Combine 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 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.
