Easy Chicken Caesar Salad Food

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.

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:

• 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.

QUICK CHICKEN CAESAR SALAD

Steps:

• In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the oil, lemon juice, garlic and pepper. Pour over salad; toss to coat.

MARINATED GRILLED CHICKEN CAESAR SALAD

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours.
• Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 12-15 minutes or until juices run clear, turning several times.
• Meanwhile, in a bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates.
• Slice chicken; arrange on salads.

EASY CAJUN CHICKEN CAESAR SALAD

Steps:

• Cook bacon over medium high heat in a large skillet until evenly brown. Let cool slightly, then crumble and set aside.
• In a preheated skillet, add the chicken strips, seasoning mix and oil. Cook over medium heat until chicken is golden brown. Remove from heat and set aside.
• In a large salad bowl, combine the Romaine, enough salad dressing to lightly coat, Parmesan cheese, and the crumbled bacon. Toss and place on individual salad plates.
• Top with the sliced chicken and serve.

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.