Chicken Caesar Salad
Ingredients
4 1 oz. slices french bread
1 vegetable cooking spray
1/2 tsp garlic powder
2 lb boneless chicken breasts
1/3 cup fresh lemon juice
1/4 cup red wine vinegar
1 tbsp olive oil
1 tsp anchovy paste
1/4 tsp fresh ground pepper
5 cl garlic
9 cup romaine lettuce
1/4 cup grated parmesan cheese
Preparation
1. Trim bread crusts and discard.Cut bread into 1 inch cubes. Place
cubes in a single layer on a baking sheet. Coat cubes with cooking
spray; sprinkle with garlic powder; toss well. Bake at 350F for 15
minutes or until lightly browned and set aside.
2. Coat a large nonstick skillet with cooking spray; place over med-
high heat until hot. Add chicken halves; saute 6 minutes on each side
or until well done. Remove chicken from skillet; let cool. Cut
chicken across the grain into thin slices; set aside.
3. Combine lemon juice and next 5 ingredients in container of an
electric blender. Cover and process until smooth. Add 1/4 cup of the
lemon juice mixture to the chicken; toss gently to coat.
4. In a large salad bowl, place the lettuce. Drizzle remaining lemon
juice mixture over lettuce and toss well. Add the chicken mixture and
cheese, and toss gently to coat. Serve with croutons.
Calories per 1 1/2 cup serving: 257
Source: Cooking Light Magazine, May-June 1993
Servings: 7
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“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
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