Chicken For Caesar Salad Food

CHICKEN CAESAR SALAD

Steps:

• Make croutons: Preheat oven to 375 degrees. Place bread on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat. Bake, tossing occasionally, until golden, 12 to 15 minutes; remove from oven; and let cool.
• Make chicken: Heat remaining tablespoon oil in a large skillet over high. Season chicken with salt and pepper. Cook until opaque throughout, 1 to 2 minutes per side; remove from skillet and let cool.
• Prepare lettuce: Cut romaine crosswise into 1-inch ribbons; wash and dry.
• Make dressing: In a blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until smooth. If preparing this recipe in advance, see storage instructions (below).
• If stored in refrigerator, bring chicken and dressing to room temperature. Slice chicken crosswise into strips; toss with croutons, lettuce, and dressing.

CLASSIC CHICKEN CAESAR SALAD

Steps:

• Cover 4 plates with lettuce.
• Top with all remaining ingredients except dressing.
• Drizzle with dressing just before serving.

GRILLED CHICKEN CAESAR SALAD

Steps:

• Preheat a grill or grill pan to medium high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.

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.

CHICKEN FOR CAESAR SALAD

Steps:

• Mix spices and oil together and leave for the flavors to bloom for ~15-30 minutes.
• Baste chicken with oil/spices, leave to soak in 15-30 minutes.
• Cook on the stove, med hi, until done. (145-155 with a digital thermometer).
• Cut into pieces and place over romaine lettuce mixed with your favorite caesar dressing.
• Top with fresh black pepper and fresh grated parmesan or romano cheese.

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.

GRILLED CHICKEN CAESAR SALAD

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine 1/4 cup Parmesan cheese, olive oil, anchovies, garlic, egg, lemon juice, red wine vinegar, Worcestershire sauce, mustard, salt, pepper, and horseradish in a blender; blend until smooth. Set dressing aside.
• Cook chicken on the preheated grill, flipping halfway through, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken when cool enough to handle.
• Place romaine lettuce in a large bowl and pour dressing over top; toss until completely coated. Top with grilled chicken, remaining Parmesan, and croutons.

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 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.

NEXT LEVEL CHICKEN CAESAR SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Remove the skin from the chicken and set aside. Cover the chicken with cling film and bash out to flatten slightly, then put in a large bowl with half of the lemon juice, 1 garlic clove, a drizzle of oil and some salt and pepper. Set aside.
• If you're making the crackling, lay the chicken skin on a baking sheet lined with baking parchment and sprinkle with sea salt. Put another piece of baking parchment on top, then weigh it down with a baking tray. Roast for 25-30 mins until crisp and golden.
• Meanwhile, trim the crusts off the sourdough and tear the centre into pieces. Tip onto a baking tray, drizzle with the rest of the olive oil and finely grate over 15g of the parmesan. Toss everything together so the bread is completely coated in oil and cheese. Bake in the oven for 15-25 mins with the crackling (if making), tossing a few times, until golden and crunchy. The croutons and crackling can be prepared a day ahead and kept in an airtight container.
• For the dressing, use a pestle and mortar to crush the remaining garlic to a paste, then mash in the anchovies. Spoon into a bowl and finely grate in 10g parmesan, then add the remaining lemon juice, mayo and mustard. Gradually stir in 4 tbsp oil. Can be made three hrs ahead.
• Heat a griddle pan until smoking. Griddle the chicken for 4-5 mins on each side until just cooked, then set aside. Trim and discard any limp outside lettuce leaves and trim the rest into bite-sized lengths. Slice the chicken into pieces and use a peeler to shave the remaining parmesan, grating the final stump that can't be shaved.
• To serve, tip the lettuce, croutons, chicken and cheese into a large salad bowl and drizzle with most of the dressing. Toss everything together well (the easiest way is with your hands), then drizzle with more dressing, scatter with the crackling and serve.

BAKED CAESAR CHICKEN

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.

CHICKEN CAESAR SALAD

Steps:

• Remove the tough outer leaves of romaine and discard. Wash and dry the remaining leaves. Tear into medium pieces, and place in a salad bowl with the chicken, croutons and 1/4 cup of the Parmesan.
• Place the garlic in a mortar and pestle with a little salt, and mash to a paste. Add the anchovy, and mash together with the garlic. Stir in the lemon juice. Add the vinegar, mustard, coddled egg yolk, salt and pepper. Whisk in the olive oil. Shortly before serving, toss with the salad. Sprinkle on the herbs and remaining Parmesan, and serve.