North County Outlook - Community newspaper serving Marysville, Arlington, Tulalip, Smokey Point, Lakewood

Hot chicken Caesar salad

 

As the Garde Manger Chef at Tulalip Resort Casino, I wanted to share one of my favorite winter salad recipes that is prepared with a twist. The family loves it when I make my signature Caesar salad with fresh baked chicken breast tossed in a warm Caesar dressing. It gives the salad an unusual sensation combination with the cold lettuce and hot dressing. Hint ... make sure to set some aside for yourself ... it is usually gone in seconds.

Bon Appetito

Serves 4

Caesar Dressing

Ingredients

1 cup mayonnaise

1 teaspoon anchovy paste (optional) or chopped anchovy

3 tablespoons red wine vinegar

1 teaspoon granulated garlic

1 teaspoon black pepper

2 tablespoons fresh lemon juice

¼ cup grated Parmesan cheese

4 tablespoons Dijon mustard

¼ cup water

3 dashes Tabasco

¼ cup olive oil

Preparation

To make the dressing, place all of the ingredients (excluding the olive oil) in a mixing bowl and whisk altogether. Adding the olive oil last.

Salad Ingredients

4 6 ounce chicken breast, boneless and skinless

3 heads romaine lettuce, chopped

Salt & pepper to taste

1/4 cup croutons garnish

1/4 cup shaved Parmesan garnish

Preparation

Preheat oven to 350 degrees. Place seasoned chicken (salt and pepper) on a sheet pan, and bake for 12 minutes until done. Let rest for 15 minutes, and cut into 1 inch bite size pieces.

Clean lettuce by removing the outer leaves. Use only the heart of the romaine for salad. Chop into bite size pieces.

Sauté diced chicken and Caesar dressing on medium heat. Constantly stirring until hot (do not boil).

Portion the romaine lettuce into 4 serving bowls. Ladle chicken and dressing mixture over the romaine, garnishing with croutons and shaved Parmesan. This is similar to serving a wilted spinach salad.

 

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