Chicken Caesar Salad On A Stick Food

SHEET-PAN CHICKEN CAESAR SALAD

Steps:

• Preheat the oven to 450 degrees F. Line half of a rimmed baking sheet with foil, folding up the edges to make a tray. Whisk the anchovies, lemon zest and juice, 1 grated garlic clove, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; let sit for a few minutes. Stir in the mayonnaise, mustard, 1/4 cup parmesan and 2 tablespoons water. Reserve 2 tablespoons of the dressing in a separate bowl for the chicken. Stir the chives into the remaining dressing.
• Mix 2 tablespoons olive oil with the remaining garlic clove; toss with the bread pieces in a large bowl and season with salt and pepper. Spread the bread on the unlined half of the baking sheet. Arrange the chicken on the other half; season with salt and pepper and brush with the reserved 2 tablespoons dressing. Bake until the bread is crisp, about 15 minutes. Remove the croutons to a plate.
• Preheat the broiler. Arrange the romaine cut-side up on the open spot on the baking sheet. Drizzle with the remaining 2 tablespoons olive oil and season with salt and pepper. Broil until the lettuce is charred in spots and the chicken is cooked through, 2 to 4 minutes. Let the chicken rest 8 to 10 minutes, then slice.
• Divide the lettuce, chicken and croutons among plates. Top with the dressing, the remaining 1/4 cup parmesan and more chives.

CHICKEN CAESAR SALAD ON A STICK

Steps:

• Thread a crouton, romaine lettuce wedge, chicken cube, and Parmesan cheese cube onto each toothpick, respectively. Arrange toothpicks on a serving platter and drizzle Caesar salad dressing over each.

FRIED CHICKEN SALAD ON A STICK

Steps:

• Assemble on twelve 9-inch wooden skewers from the base to the point as follows: Tomato, bacon, lettuce, chicken, tomato, bacon, lettuce, chicken. Drizzle with the Buttermilk-Chive Dressing and serve.
• Put the paprika, garlic powder, cayenne and 1 teaspoon salt in a large resealable plastic bag and shake to mix. Add the chicken and shake to thoroughly coat.
• Put the flour in a large bowl. Beat the buttermilk and eggs together in another large bowl.
• Bring a large, wide pot with about 1 1/2 inches oil to 350 degrees F. Line a tray with paper towels.
• Dredge half of the chicken in the flour. Remove from the flour, then shake off the excess and dip it in the buttermilk mixture to coat. Let the excess drip off, then return it to the flour. Carefully put the chicken in the oil and fry, stirring occasionally, until golden brown and cooked through, about 4 minutes.
• Transfer to the paper towels with a slotted spoon and sprinkle lightly with salt. Return the oil to 350 degrees F and repeat the process with the remaining chicken.
• Cool all the chicken to room temperature, then store in the fridge in a paper bag until cold and ready to build the salad.
• Combine the buttermilk, sour cream, mayonnaise and lemon juice in a small bowl and whisk well. Stir in the chives and garlic and season with salt and pepper. Refrigerate until ready to serve.

LIGHT CHICKEN CAESAR SALAD

Steps:

• Make the croutons: Preheat the oven to 350 degrees F. Toss the bread cubes in a large bowl with 1 tablespoon olive oil. Spread on a baking sheet and bake until crisp, tossing halfway through, about 20 minutes. Meanwhile, make the dressing: Puree the yogurt, 2 tablespoons parmesan, the garlic, anchovies, lemon juice, mustard and 2 tablespoons water in a mini food processor or a blender. Pound the chicken between 2 pieces of plastic wrap with a heavy skillet until 1/2 inch thick. Brush a rimmed baking sheet with the remaining 1 tablespoon olive oil; add the chicken and season with salt. Brush evenly with 1 tablespoon of the dressing and sprinkle with 2 tablespoons parmesan. Broil, undisturbed, until golden and cooked through, about 5 minutes. Transfer to a cutting board. Toss the lettuce, croutons and the remaining dressing and 3/4 cup parmesan in a large bowl. Thinly slice the chicken. Divide the salad among bowls, top with the chicken and season with pepper.
• Photograph by Christopher Testani

CHICKEN CAESAR SALAD

Steps:

• In a large bowl, combine the first eight ingredients. Just before serving, stir in lettuce, onion and carrot; toss to coat.

CHICKEN CAESAR SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.
• Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
• Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it's hot enough) and leave for 4 mins.
• Turn the chicken, then cook for 4 mins more. Check if it's cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
• Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
• Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt - if yours is thicker, stir in a few tsps water to thin it.
• Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
• Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.

EASY CHICKEN CAESAR SALAD

Steps:

• Wash and lay out lettuce leaves on paper towels and pat dry.
• Cut lettuce into 1 inch strips and place in a large mixing bowl.
• Add chicken, bacon bits, mozzarella cheese, green onions, and toss.
• Cover lettuce with a fairly generous amount of Parmesan cheese and salt and pepper and toss again.
• Mix in Caesar Ranch dressing until lettuce is nicely coated.
• Add croutons to individual salad bowls when serving so they won't get soggy.

CHICKEN CAESAR PASTA SALAD

Steps:

• Cook pasta following directions on package, drain then rinse with cold water to make sure pasta doesn't stick together.
• Place pasta in large bowl and set aside.
• Prepare all other ingredients, chop each as needed.
• Add cooked chopped chicken, bell pepper, eggs, red onion, Parmesan cheese, and parsley to pasta in bowl.
• Pour salad dressing over pasta mixture, and mix well.
• Cover and refrigerate 2-3 hours to allow flavors to blend.
• Enjoy!

CHICKEN CAESAR PASTA SALAD

Steps:

• On a cutting board, cut all of the chicken breasts into strips; set aside.
• In a large bowl, combine chicken strips, pasta, chopped romaine, halved cherry tomatoes, and garlic.
• Finally when ready to serve, toss salad with Caesar salad dressing, Parmesan cheese, and pepper to taste.

CEASAR ON A STICK (SALAD)

Steps:

• Wash the romaine whole. Drain. Peel off outer layers down to the desired size keeping the core in tack. Trim the core bottom, just a little.
• Cut skewers down to 4". From the bottom, insert skewer into the center of each leaf.
• Crush the croutons to course bread crumbs. Mix crumbs with Parmesan.
• Brush dressing on each leaf, lightly. Sprinkle crumb & cheese mix over the top.
• Display on a nice platter.
• Make it larger for entree size of smaller for appetizers.

COOK YOURSELF THIN'S CHICKEN CAESAR SALAD

Steps:

• Preheat oven to 350 degrees.
• Boil about 4 cups of water.
• Brush the chicken with a little olive oil.
• On a hot grill pan, sear the chicken breast for 4 to 5 minutes before flipping over and doing the same on the other side.
• Slice the baguette on the diagonal and place on a baking sheet.
• Brush on a little olive oil.
• Toast the bread for about 10 minutes, until crisp.
• Rub with the garlic clove.
• Once you have strong grill marks over the chicken breast on both sides, cover your pan with foil and place into the hot oven on the higher shelf for 15 minutes.
• Meanwhile, wash the lettuce and spin dry.
• Carefully drop the egg in boiling water and boil for 5 minutes exactly. Empty the boiling water out of the pan and replace it with cold water.
• Let the egg stand in the cold water while you finish the recipe.
• To make the dressing, combine all the ingredients into a small mixing bowl and stir together with a whisk.
• Taste and season before setting aside.
• Put the washed and dried salad leaves into a big bowl with the dressing.
• Toss for a couple of minutes to make sure that all the leaves are coated.
• Add the shaved/grated Parmesan and arugula.
• Toss once again.
• Remove the chicken from the oven and let it cool down enough to handle before slicing on the diagonal.
• Plate up the salad, making sure that the chicken is evenly distributed.
• Tuck the crispy baguette toasts on the side of the salad and add half the soft-boiled egg.
• Finally, grind over some black pepper, scatter the sunflower seeds, and serve.