Chicken Caesar Salad


This is one of our favorite salads when we eat out.  This one from "Fast, Cheap, Good!” was so good, I guess I’ll have to choose something else, as I’ll be making this at home again.  The dressing is certainly better than bottled dressing, and whipped up great in my little food processor.  I let the oil drizzle in through the hole in the cover – it makes it emulsify perfectly.  Be sure you follow the directions and toss the dressing thoroughly with the salad makings. You can make the dressing up to 3 days ahead.
I’ve also included their recipe to make your own croutons.  I used homemade bread.  I used my Perfect Poached Chicken for the chicken chunks; we had this salad with a cup of soup for a great lunch.
 Chicken Caesar Salad
  8        Cups  Romaine Lettuce -- torn (about one large head)
     ½    Cup  Parmesan Cheese -- grated
  1        Cup  Croutons
  2        Cups  Chicken Chunks -- defrosted if frozen
 Creamy Pseudo-Caesar Dressing
  1        Lemon
  2        Tablespoons  Red Wine Vinegar
  2        Tablespoons  Dijon Mustard
     ¼     Teaspoon  Black Pepper
  2         Cloves  Garlic
     ½     Cup  Extra Virgin Olive Oil
Croutons
  6         Each  Bread Slices
  2        Tablespoons  Olive Oil
     ¼      Teaspoon  Garlic Powder
     ¼      Teaspoon  Dried Basil
Prepare Dressing:  Cut the lemon in half and squeeze the juice from both halves into a 2 cup or larger bowl, removing seeds.
Add the vinegar, mustard and black pepper.  Peel and finely mince the garlic cloves and add them to the bowl.  Whisk until well combined.
Drizzle the oil into the bowl in a thin stream whisking constantly until all the oil is added and the dressing is slightly thick.
Can be refrigerated for up to 3 days (whisk to recombine if necessary).

For the Salad:  Place the romaine in a large salad bowl.  Add the Parmesan and croutons.  Pour the dressing over the salad and toss to coat well.  Divide the salad among four dinner plates and top with the poached chicken chunks.  Serve immediately.

For croutons: Preheat the oven to 325°.  Trim the crusts and save for bread crumbs.  Cut the bread into 1/2" cubes and place them on a single layer in a baking pan and bake, uncovered for 10 minutes.  Remove from the oven, stir, and return to the oven to bake for 10 more minutes.
Remove the pan from the oven.  Drizzle the oil over the cubes and sprinkle with the seasonings.  Stir well.
Return to the pan to the oven and bake and addition 15 to 20 minutes, stirring every 5 minutes, until the croutons are golden brown and crisp.
The croutons will stay fresh for up to 3 weeks in an airtight container at room temperature.  (Combine different kinds of bread if desired, or try other seasonings).

4 comments:

  1. Once again you have posted a recipe just at the moment I most needed it. This is my plan for the next few months. I need to lose some weight for surgery that I can delay for a while. I plan on slim fast drink for breakfast and supper and then this salad for supper every night. Hopefully for about 2months. Ideally 3months would allow me to lose all the weight I need to. Any thoughts on the plan?

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    Replies
    1. I would encourage you to try a variety of salads for supper; and real food, like broth-based soups with plenty of veggies for lunch and whole grain cereal for breakfast to get enough fiber. Plain fresh fruits are low calorie and healthy too. Watch your portion sizes; a cup of soup is a serving.
      Check our salad and salad dressing recipes and soup recipes for ideas.
      Then you will be able to sustain your diet even after surgery. Drinking your meals is rarely satisfying.

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  2. I am afraid I would be bored to tears with this diet. You really need to change off what you are eating or I am afraid you won't stay on it. Good luck with the diet and the surgery.

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  3. Going to have this one night this week for supper as it sounds delicious!! Thanks for sharing!! Diane

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