Creamy Chicken Caesar Salad

Ingredients

2 garlic cloves; divided; one halved, one minced
1/2 cup mayonaise
2 tablespoons red wine vinegar
2 teaspoons spicy mustard
2 teaspoons worcestershire sauce
1 teaspoon anchovy paste
1/4 teaspoon pepper
3 skinless, bonless chicken breasts, trimmed
salt, to taste
4 teaspoons olive oil
1 1/2 teaspoons cajun seasoning
4 cups sourdough bread cubes
1 large head romaine lettuce, washed and torn
fresh Parmesean 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 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.