GRILLED CHICKEN CAESAR SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 610, Fat 44 grams, SaturatedFat 9 grams, Cholesterol 85 milligrams, Sodium 565 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 36 grams
SHEET-PAN CHICKEN CAESAR SALAD
Make a restaurant-worthy chicken Caesar with a little help from your humble broiler and sheet pan. Chicken breasts and homemade croutons get golden in the oven. Charring the romaine adds a new dimension to this dinner standby.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 630, Fat 42 grams, SaturatedFat 8 grams, Cholesterol 115 milligrams, Sodium 1276 milligrams, Carbohydrate 20 grams, Fiber 2 grams, Protein 42 grams, Sugar 3 grams
EASY CAESAR POTATO SALAD
Lemon, garlic and anchovies rule this creamy potato salad for a Caesar-inspired side dish.
Provided by Food Network Kitchen
Time 40m
Yield 4-6
Number Of Ingredients 12
Steps:
- Put the potatoes in a saucepan with enough water to cover by 2 inches. Bring the water to a boil and cook the potatoes until tender, 15 to 20 minutes. Drain and let cool for 5 minutes. Peel the potatoes and cut them into chunks. Put in a medium bowl and sprinkle with the vinegar while still warm; season with 1/2 teaspoon salt.
- Whisk together the mayonnaise, lemon juice, mustard, sugar, anchovies, garlic and 1 teaspoon salt in a large bowl. Add the potatoes and toss to coat.
- Heat the oil in a skillet over medium heat. Add the panko and cook until brown, about 3 minutes. Stir in the parsley.
- Transfer the potatoes to a serving dish and sprinkle with the parsley breadcrumbs.
CAESAR POTATO SALAD
We love this recipe on a summer's day, but it works at any time of year.
Provided by Jennifer Murray
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 8 minutes. Drain and transfer potatoes to a baking dish. Drizzle olive oil over potatoes and season with black pepper.
- Bake in the preheated oven until tender, about 10 minutes.
- Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.
Nutrition Facts : Calories 238.9 calories, Carbohydrate 41.1 g, Cholesterol 6.8 mg, Fat 5.9 g, Fiber 4.4 g, Protein 6.8 g, SaturatedFat 1.3 g, Sodium 172.7 mg, Sugar 2.6 g
CHICKEN POTATO SALAD
A very tasty appetizer.
Provided by Ladan Miller
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Yield 7
Number Of Ingredients 7
Steps:
- Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.
Nutrition Facts : Calories 339.8 calories, Carbohydrate 17.9 g, Cholesterol 92.1 mg, Fat 24.5 g, Fiber 2.3 g, Protein 12.6 g, SaturatedFat 4.2 g, Sodium 599.7 mg, Sugar 1.4 g
CHICKEN SALAD
This is a recipe that always seems to be used at our family gatherings. Everyone loves it. It's also great to make ahead for busy days. -Cathy Rauen, Ridgeway, Colorado
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In large bowl, combine the chicken, bacon, water chestnuts, celery and grapes; set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.
Nutrition Facts : Calories 316 calories, Fat 21g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 321mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 19g protein.
EASY CHICKEN CAESAR SALAD
This delicious chicken caesar salad can be thrown together easily on a work night. I took this to a carry in at my SIL's and was so embarrassed because everyone raved about the salad and kept going back for seconds (and thirds!) but said nothing about her main meal entry.
Provided by Claudia Dawn
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
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.
CAESAR CHICKEN SALAD
Steps:
- in a blender puree the oils, vinegar, anchovies and garlic clove. Season to taste with salt and pepper and transfer to a mixing bowl. Add the chicken, scallions and peppers, and marinate for as long as possible before serving.
- Right before serving, add the romaine lettuce, toss the ingredients together and season to taste with salt and pepper.
- Let each diner grate some Parmesan over their portion of salad and garnish with croutons.
KITTENCAL'S CAESAR CHICKEN-POTATO SALAD
Your family will be licking there plates clean after tasting this! I use the dressing recipe from my recipe#116849 for this salad but you may use your own favorite Caesar dressing... using small new baby potatoes will take this salad to a whole new level, all ingredient amounts may be adjusted to taste, for this serve the potatoes either room temperature or cold, we prefer room temperature ;-) prep time does not include cooking potatoes, recipe may be doubled if desired to serve more than four
Provided by Kittencalrecipezazz
Categories Potato
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the potatoes in a saucepan; cover with water and bring to a boil, cook until fork-tender, drain and cool to room temperature (make certain that the potatoes are completely cooled before using in the salad or they will wilt the lettuce, potatoes may be room temperature or chilled).
- Coarsely chop the cold potatoes and place in a large bowl, then add in cooked cubed chicken and croutons: toss to combine then season with black pepper.
- Place the salad greens in a large serving bowl then toss with onion slices.
- Top with the chicken and potato mixture.
- Drizzle the top with dressing.
- Sprinkle with cooked crumbled bacon (if using) then grated Parmesan cheese.
- Delicious.
Nutrition Facts : Calories 694, Fat 35.9, SaturatedFat 7.2, Cholesterol 91.5, Sodium 750.7, Carbohydrate 54, Fiber 5.4, Sugar 4, Protein 37.9
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- Evenly space two oven racks in the middle of the oven, and preheat the oven to 350°F. Line two rimmed baking sheets with parchment paper.
- To make the croutons: Toss the potato cubes in the olive oil, then spread them out evenly one of the lined baking sheets. Sprinkle with 1 teaspoon salt, then bake for 30 minutes. Flip each cube over and bake for an additional 30 minutes, until each potato cube is fork-tender and lightly browned.
- To prepare the dressing, blend the egg yolks, anchovy fillets, garlic, mustard, lemon juice, salt, and pepper in a food processor or blender together for about 30 seconds, or until smooth. With the blender running, slowly pour in the olive oil – this should take about 1 whole minute.
- While the potatoes are baking, prepare the chicken: Rinse and pat the chicken breasts dry, then sprinkle each side with the salt and black pepper. Place the chicken on the other lined baking sheet. When the potatoes have 30 minutes left in the oven, place the chicken in the oven and roast for 30 minutes, until the juices run clear. Let the chicken rest for 5 minutes before slicing crossways into ½-inch-thick pieces.
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