CHICKEN CAESAR CROUTON CUPS
Classic Caesar salad undergoes a buffet-ready makeover, here served in crispy crouton cups.
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven and preheat to 300 degrees F.
- Stir the butter, grated garlic and Italian seasoning in a small bowl until combined. Use a rolling pin to flatten out each slice of bread. Trim the edges to remove the crusts and make each slice into a 3-inch square. Brush both sides of each slice with the butter mixture. Press one slice into each cup of a 12-cup muffin pan, so that the bread is completely covering the bottom and the corners are coming up the sides of the cup.
- Bake until golden brown, 20 to 30 minutes. Let cool in the muffin pan 15 minutes, then transfer the crouton cups to a rack to cool completely; they will crisp up as they cool.
- Using a vegetable peeler, shave 12 small Parmesan curls onto a small plate. Finely grate the remaining Parmesan (you will need 3 tablespoons) and set aside.
- Mound the anchovies, chopped garlic and 1 teaspoon salt on a cutting board. Using the side of a chef's knife, mash and chop the anchovies and garlic until well combined, then continue to work the mixture, holding the knife blade at an angle, until a smooth paste forms.
- Whisk the egg yolk, lemon juice and mustard together in a medium bowl. Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into the yolk mixture. Continue, going slowly, until all the oil has been used and the mixture looks thick and creamy. Add the anchovy mixture and the grated Parmesan and whisk until smooth. Taste and adjust the seasoning with salt if needed.
- Toss the lettuce, chicken and half of the dressing in a large bowl, then taste and add additional dressing if desired. Mound some salad inside each crouton cup, then top each with a Parmesan curl and serve.
CLASSIC CHICKEN CAESAR SALAD
A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.
Provided by Cracker Barrel
Categories Trusted Brands: Recipes and Tips CRACKER BARREL Shreds
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Cover 4 plates with lettuce.
- Top with all remaining ingredients except dressing.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g
CAESAR SALAD ROAST CHICKEN
The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized and flavorful.
Provided by Molly Baz
Categories Bon Appétit Dinner Salad Roast Poultry Chicken Anchovy Mayonnaise Mustard Shallot Parmesan Lettuce Lemon Garlic Soy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a rack in lower third of oven; preheat to 450°F. Whisk anchovies, garlic, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 Tbsp. oil, and 1½ tsp. pepper in a small bowl. Set aside 1 Tbsp. anchovy mayo in another small bowl.
- Pat chicken dry; season outside and inside all over with salt. Arrange breast side up in a cast-iron skillet and tuck wings underneath. Arrange shallots around (if using legs, nestle under and around); season with salt and pepper. Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.
- Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes. Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°F, 45-55 minutes. If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 40 minutes (a thermometer inserted right at the joint should register 160°F). Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. Reserve skillet.
- Reduce oven temperature to 400°F. Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice. Add reserved 1 Tbsp. anchovy mayo, remaining 3 Tbsp. mayo, and remaining 1 Tbsp. oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.
- Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12-15 minutes. Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.
- Slice remaining lemon into wedges. Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve with salad and more mustard alongside.
DECONSTRUCTED CHICKEN CAESAR SALAD
This go-to meal, ready in less than 20 minutes, has all the elements of a classic chicken Caesar salad-but instead of tossing them together, we celebrate each on its own.
Provided by Marge Perry
Categories HarperCollins Small Plates Kid-Friendly Dinner Salad Sheet-Pan Dinner Chicken Lettuce Quick & Easy Quick and Healthy
Yield 4 servings
Number Of Ingredients 17
Steps:
- Position one oven rack 4 to 5 inches below the heat source (leave the other rack in the center of the oven) and preheat the broiler. Coat a sheet pan with cooking spray.
- Make the Caesar dressing: Combine the mayonnaise, anchovy paste, lemon juice, garlic, mustard, Worcestershire sauce, and pepper in a small bowl. Slowly whisk in the oil.
- Brush the cut sides of the romaine hearts with 1 tablespoon of the oil. Place them, cut side up, on the sheet pan. Broil the romaine hearts until they are slightly wilted and lightly browned, 1 1/2 to 2 minutes. Transfer to a platter.
- Preheat the oven to 425°F.
- Toss the chicken with the remaining 1 tablespoon oil, the mustard, and thyme. Place the breasts and the bread slices on the sheet pan and roast in the center of the oven until an instant-read thermometer inserted horizontally into the center of the chicken registers 160°F and the bread is toasted, 8 to 9 minutes.
- Transfer the chicken to a cutting board. Let it rest 5 minutes before cutting it across into 1/4-inch-thick slices. Place the chicken and toasts on the platter with the romaine; drizzle with the dressing and sprinkle with the Parmesan.
BAKED CAESAR CHICKEN
Easy, fast to fix and delicious, this meal maker is a winner! -Kirsten Norgaard, Astoria, Oregon
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place chicken in an 11x7-in. baking dish coated with cooking spray., In a small bowl, combine the salad dressing, avocado and 2 tablespoons cheese; spoon over chicken. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 170°. Sprinkle with remaining cheese.
Nutrition Facts : Calories 320 calories, Fat 12g fat (3g saturated fat), Cholesterol 98mg cholesterol, Sodium 530mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges
CHICKEN CAESAR SALAD
Steps:
- 1. Coat chicken with Lemon-Pepper Slather sealed in plastic bag. Refrigerate for 2 or up to 24 hours.
- 2. Preheat a grill to medium.
- 3. Soak anchovy fillets in cold water 5 minutes. Pat dry, chop coarsely, and place in a large salad bowl. Place egg in a small saucepan with water to cover. Bring just to a boil over medium-high heat, drain, and crack egg into bowl. Discard shell and any attached cooked white. Crush 1 garlic clove, sprinkle with 34 teaspoon salt, and mash into a coarse paste using flat side of a large knife. Add to bowl. Add lemon juice and Worcestershire and slowly whisk in oil until creamy. Season with salt and black pepper to taste and refrigerate.
- 4. Pat chicken dry; season with salt and black pepper. Grill chicken, turning once, until cooked through, about 4 minutes per side. Remove to a cutting board.
- 5. Brush bread with olive oil and grill, turning occasionally, until toasted. Halve remaining garlic clove and rub onto toast. Season with salt to taste and break into bite-size croutons.
- 6. Add lettuce to salad bowl; toss to combine. Sprinkle with cheese and croutons, toss, and divide salad among plates. Slice chicken and top each salad with a sliced chicken breast. Top with shaved Parmesan and serve immediately.
- Pulse peppercorns in a spice grinder until coarsely ground. Add salt and sugar and pulse a few more times. Transfer to a bowl and stir in olive oil, lemon zest, and garlic. Heat in microwave, (do not let boil), about 45 seconds. Cool before using.
CAESAR CHICKEN
I saw this recipe on Copykat.com. Haven't tried it, but since I love Caesar salad and I love any kind of chicken, thought it looked good! *Prep time includes marinating chicken.
Provided by MadzMom
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a zip lock plastic bag, make marinade by mixing together olive oil, lemon juice, worcestershire sauce, mustard, garlic salt and pepper.
- Add chicken, seal bag and shake to mix thoroughly and coat chicken.
- Refrigerate at least 1/2 hour.
- On shallow plate, mix crushed croutons and parmesan.
- Remove chicken from marinade and drain; reserve marinade.
- Add chicken, one piece at a time, to crouton mixture, dredging to coat.
- Place chicken on greased shallow baking pan; drizzle reserved marinade over chicken Bake at 400 degrees for about 18 min.
- or until fork can be inserted in chicken with ease.
- Arrange lettuce leaves on serving plate, place chicken on lettuce leaves and garnish with lemon slices.
Nutrition Facts : Calories 180.2, Fat 8, SaturatedFat 2.1, Cholesterol 50.8, Sodium 213, Carbohydrate 5.1, Fiber 1.1, Sugar 1, Protein 21.3
GREAT CAESARS TOAST
Make and share this Great Caesars Toast recipe from Food.com.
Provided by kzbhansen
Categories Breads
Time 35m
Yield 16 appetizers, 16 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375°.
- Lightly grease cookie sheet.
- Separate dough into 4 rectangles. Firmly press perforations to seal. Brush generously with salad dressing. Cut each rectangle crosswise and then lengthwise into 4 smaller rectangles.
- With a spatula lift each rectangle and invert into crushed croutons, press gently. Place crumb side up on the prepared cookie sheet. Sprinkle with parmesan.
- Bake at 375° for 12-14 minutes or until golden brown.
Nutrition Facts : Calories 81.3, Fat 3.9, SaturatedFat 0.9, Cholesterol 8.7, Sodium 171.7, Carbohydrate 9.1, Fiber 0.7, Sugar 0.8, Protein 2.3
CHICKEN CAESAR & CRISPY PROSCIUTTO BITES
Combine the flavours of chicken caesar salad with crisp crackers for this perfect party mouthful. The recipe is easy to halve or double if needed
Provided by Esther Clark
Categories Canapes, Starter
Time 25m
Number Of Ingredients 11
Steps:
- Tip the chicken pieces, anchovies, parmesan, mayonnaise, soured cream, mustard, garlic granules, chives and lemon juice into a bowl, then mix together to combine. Season with salt and black pepper. Will keep covered in the fridge for up to two days.
- Spoon teaspoonfuls of the mixture onto the crispbreads, then top with the chopped bacon and more chives.
Nutrition Facts : Calories 96 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
CAESAR SHEET-PAN CHICKEN
In our area we have an abundance of fresh lemons year-round. When I had a few extra on hand, I put together this quick sheet-pan chicken. I baked it so I could add carrots and potatoes, but you can grill the chicken if you'd like. —Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- For marinade, in a large bowl, mix lemon juice and dressing; remove 2 tablespoons mixture for potatoes. Add chicken to remaining marinade; turn to coat. Cover and refrigerate chicken and reserved marinade 4 hours or overnight., Preheat oven to 400°. Place chicken on center of a foil-lined 15x10x1-in. baking pan; discard chicken marinade. Toss potatoes and carrots with reserved marinade and seasonings; arrange around chicken., Roast until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 30-40 minutes.
Nutrition Facts : Calories 348 calories, Fat 18g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 698mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.
ROAST CHICKEN WITH CAESAR VEGETABLES
Celebrate asparagus season with this spring chicken recipe drizzled with a zingy Caesar dressing. Serve with new potatoes for a real family feast
Provided by Good Food team
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 15
Steps:
- To make the dressing, put the anchovies in a small bowl, add the vinegar, mustard, garlic and egg, then blitz with a stick blender until well mixed. Gradually add the oil in a thin stream until it thickens into a creamy dressing. Stir in the Parmesan, season and chill until ready to serve.
- For the chicken, heat oven to 190C/170C fan/gas 5. Beat 1 tbsp chopped tarragon with the butter and anchovies, then rub it under the breast skin of the chicken. Rub any remainder all over the bird and roast for 1 hr until the chicken is golden and nearly cooked. After 1 hr, add the asparagus and beans to the roasting tin around the chicken. Cook for 12 mins, then scatter the peas over and cook for another 3 mins until the chicken is cooked through, the vegetables are tender and the peas are hot.
- Meanwhile, put the croutons on a baking sheet and toast in the oven for about 10 mins until golden and crisp.
- Scatter the chicken and vegetables with the croutons and tarragon sprigs, and spoon over a little dressing. Serve the rest of the dressing separately.
Nutrition Facts : Calories 760 calories, Fat 45 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 58 grams protein, Sodium 1.9 milligram of sodium
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