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
GRILLED DIJON CHICKEN CAESAR SALAD
In this tasty salad, chicken breasts are grilled with Dijon mustard and served with Parmesan cheese and a lemon-garlic dressing over romaine lettuce.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat grill to medium heat. Brush chicken with 2 Tbsp. of the mustard. Grill 15 min. or until chicken is cooked through (170°F), turning over after 8 min. Cut chicken diagonally into thin slices; set aside.
- Combine remaining 1 Tbsp. mustard, the oil, garlic, lemon juice and cheese in medium bowl.
- Cover large platter with lettuce; top with chicken. Drizzle with the mustard mixture.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 400 mg, Carbohydrate 4 g, Fiber 2 g, Sugar 2 g, Protein 28 g
DIJON CHICKEN BREASTS
Steps:
- Pound chicken to 1-inch thick and season with salt and pepper.
- Heat olive oil over medium-high heat in a large skillet and cook chicken for 5-6 minutes per side, or until browned and the chicken reaches 165°F. Remove chicken from the pan and set aside lightly covering with foil.
- Add butter and garlic to the pan. Cook just until fragrant, about 30 seconds.
- Stir in white wine, making sure to scrape up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 3 minutes.
- Whisk in remaining ingredients and simmer for 2-4 minutes or until slightly thickened.
- Add chicken back to the pan along with any juices and cook just until heated through, about 2 minutes.
Nutrition Facts : Calories 287 kcal, Carbohydrate 2 g, Protein 26 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 108 mg, Sodium 776 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
CAESAR SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.
- With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.
- For the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.
- Heat the olive oil in a small saucepan or skillet over low heat.
- Crush-but don't chop-the garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
- Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!)
- For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan.
- Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.
- Add more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.
CHICKEN CAESAR SALAD
You'll find this salad makes a nice addition to any brunch buffet. The robust Caesar dressing adds some "zest" to the mild flavors of chicken and vegetables.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first eight ingredients. Just before serving, stir in lettuce, onion and carrot; toss to coat.
Nutrition Facts :
DIJON CAESAR SALAD
This was adapted from a recipe in McCall's magazine about 15 years ago. I have made this hundreds of times over the years. It can be made into a full meal by adding seared chicken or tuna.
Provided by Desert Canuck
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash lettuce and tear into bite sized pieces. Place in large salad bowl.
- Grate Parmesan with box grater and add to salad bowl.
- Add croutons to salad bowl.
- Combine all dressing ingredients except olive oil in blender and blend until smooth.
- Slowly add oil, blending constantly.
- Add dressing to salad in bowl and toss to combine.
Nutrition Facts : Calories 395.7, Fat 35.6, SaturatedFat 7.7, Cholesterol 128.1, Sodium 1131.5, Carbohydrate 8.6, Fiber 3.7, Sugar 2.6, Protein 12.9
CHICKEN CAESAR SALAD
When you order this dish in a restaurant, you usually get a Caesar salad topped with dry slices of chicken breast. Here, the moist shreds are bathed in the dressing with the lettuce - another story altogether.
Provided by Martha Rose Shulman
Categories dinner, weekday, salads and dressings
Time 15m
Yield Serves four to six
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 463 milligrams, Sugar 2 grams, TransFat 0 grams
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
CAESAR SALAD
Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.
Provided by Sue Li
Categories Salad Egg Garlic Lunch Parmesan Lettuce Anchovy Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- 1. The Dressing
- A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Here's our go-to recipe: Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead.
- 2. The Croutons
- Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1" pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°F, tossing occasionally, until golden, 10-15 minutes.
- 3. The Lettuce
- Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.
- 4. The Cheese
- Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
- 5. The Assembly
- Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.
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