KITTENCAL'S GRILLED CHICKEN CAESAR SALAD
For ease I have listed bagged lettuce, all ingredient amounts may be adjusted, this recipe will yield four if you are serving more then double amounts, once the chicken is cooked and the dressing is made this takes little time to put together, I strongly suggest to use my dressing from recipe#116849 --- prep time does not include grilling the chicken ----your family and/or guests will be licking their plate clean!
Provided by Kittencalrecipezazz
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season the chicken breasts as desired (I use a little seasoned salt and garlic powder) grill until thoroughly cooked (about 12-15 minutes) remove from heat and cool for 10 minutes.
- Slice the breasts into about 1/2-inch slices.
- In a large bowl toss the lettuce with Parmesan cheese, red grape halves, onions and croutons.
- Add in the Caesar dressing and toss to coat (you may use more dressing to taste).
- Season with fresh ground black pepper if desired.
- Divide the salad between 4 serving bowls and top with sliced chicken.
- Delicious!
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.
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
KITTENCAL'S CAESAR-CHICKEN PASTA SALAD
I use the dressing from my recipe#116849 but you may of coarse your own favorite dressing, fresh grated parmesan may be substituted for the feta if desired, the croutons are optional you may add in or omit --- the amounts listed are really only a guideline I don't even bother to measure when I prepare this salad so adjust all amounts to suit taste --- if you are not serving immediately then add in the lettuce just before serving :)
Provided by Kittencalrecipezazz
Categories Poultry
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl place cooked chicken, pasta, lettuce, cherry tomatoes and sliced onion; mix to combine.
- Pour the dressing over and toss to combine.
- Season with black pepper.
- Sprinkle the feta cheese or Parmesan cheese on top of the salad (or you may mix into the salad).
- Serve immediately.
Nutrition Facts : Calories 273, Fat 14.1, SaturatedFat 4, Cholesterol 46.4, Sodium 325.2, Carbohydrate 19.2, Fiber 3.4, Sugar 2.8, Protein 17.7
CHICKEN POTATO CAESAR SALAD
Provided by Food Network Kitchen
Yield 2 servings
Number Of Ingredients 15
Steps:
- Slice chicken breasts into strips and season with salt and pepper. In a non-stick skillet, heat oil over medium high heat. Add chicken and cook until golden brown and chicken is no longer pink in the middle, about 4-5 minutes. Remove chicken to paper towels to drain. Combine chicken and sliced boiled potatoes in a large bowl and set aside.
- For the dressing, combine garlic, mustard, vinegar and two pinches of salt in a blender and process. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil through hole in lid. Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier flavor.
- Toss the chicken and potatoes with 3 or 4 tablespoons of the dressing. Place ripped up romaine lettuce leaves in a large bowl and toss with several tablespoons of the dressing. Arrange lettuce on a plate and top with chicken and potatoes. Garnish with chopped parsley and anchovies, if desired.
KITTENCAL'S CHICKEN SALAD
This is wonderful either scooped on a bed of lettuce, stuffed in between a pita or slices of whole wheat bread --- plan ahead the mixture needs to chill for 4 hours before serving, don't even bother tasting before that time, the grapes or chopped apple must be added in just before serving --- *note* see bottom of recipe for poaching chicken breasts, I also sometimes like to add in 1/2 teaspoon curry powder, but that is only optional, recipe may be doubled :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 2h
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl toss together chicken with celery, onions and cranberries.
- In another bowl mix all dressing ingredients until well blended; add to the chicken mixture and toss to combine.
- Cover and chill for a minumum of 4-24 hours.
- Just before serving mix in grape halves then season with black pepper.
- POACHING CHICKEN-------.
- Place the chicken breasts in a saucepan.
- Cover with water and 1/2 teaspoon salt (and 1 bay leaf optional) bring to a simmer.
- Lightly simmer over low heat for about 15 minutes.
- Remove from heat and let sit in the water for about 10 minutes.
- Cool and chop.
Nutrition Facts : Calories 389.1, Fat 19.9, SaturatedFat 5.8, Cholesterol 129.3, Sodium 577.7, Carbohydrate 19, Fiber 2.1, Sugar 11.3, Protein 33.6
KITTENCAL'S FAMOUS GREEK SALAD
Be prepared for the best Greek salad on the planet! --- plan ahead the dressing needs at least 2 or more hours to blend the flavors, I sometimes add in 1/4 cup Parmesan cheese to the dressing for a more cheesy dressing, all amounts may be adjusted to taste ---- to marinade the salad allow to sit at room temperature before serving, see bottom of instructions --- you will find this and many more of my recipes posted here http://kittencalskitchen.com/2009/04/13/kittens-famous-greek-salad/ ---also see my recipe #359292
Provided by Kittencalrecipezazz
Categories Greek
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).
- Season with black pepper.
- Chill in fridge for a couple of hours before using to blend flavors.
- Place the salad ingredients in a large bowl.
- Pour dressing over; toss to combine.
- If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).
KITTENCAL'S FAMOUS CAESAR SALAD
I developed this dressing years ago, and I can honestly say that you won't be able to keep your spoon out of the fridge for a taste, it is *that* good! --- although I do think the dressing is better with the anchovy it can certainly be made without them. In a pinch I have even substituted buttermilk for the half and half cream, just use about the same amount --- this dressing gets stronger with refrigeration time so a small amount of fresh garlic goes a long way! ---- usually one recipe without doubling is perfect for one large romaine lettuce, if you are serving a large crowd of people you might want to double -- salad dressing will not work for this use *only* mayonnaise, I find Hellman's brand mayonnaise works the best and for the perfect companion to this salad see my recipe#125034-------------LOWER-FAT OPTION use reduced fat mayonnaise and fat-free half and half or low-fat milk --- also see my recipe#66596
Provided by Kittencalrecipezazz
Categories < 15 Mins
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).
- Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.
- Adjust seasonings to taste.
- Thin with buttermilk (or milk) for a thinner consistency if desired.
- Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).
- Toss desired amount of dressing with Romaine lettuce and croutons.
- Sprinkle with more grated Parmesan cheese if desired.
KITTENCAL'S CHICKEN CACCIATORE
Coating in flour then browning firstly will insure your chicken will be moist and tender and also add extra flavor to this dish, you will need a large skillet for this or you may use a pot, I use my wide 5-quart chicken fryer skillet --- if you are not an olive-lover you may omit, they really do add flavor to this dish, but do not use black olives --- adjust the chili flakes to suit heat level, using good-quality canned Italian diced tomatoes will only improve the flavor of this dish also for the best flavor I would strongly suggest to use only skin-on bone-in chicken for this --- made as stated this make a delicious restaurant-quality dish paired with cooked pasta and sprinkled with freshly grated Parmesan cheese on top.
Provided by Kittencalrecipezazz
Categories Chicken Thigh & Leg
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Heat olive oil in a large skillet over medium-high heat (I have listed 6 tablespoons oil, use enough oil to cover the bottom of your skillet).
- In a shallow bowl mix the flour with garlic powder, then coat each piece of chicken lightly in the flour mixture (shaking off any excess).
- Cook the chicken in oil over medium-high heat on both sides until just lightly browned (about 4 minutes per side) then remove to a plate and set aside.
- Add in mushrooms, onions and green bell pepper; cook stirring for about 3-4 minutes or until just softened scraping any browned bits that have accumulated on the bottom of the skillet.
- Add in fresh garlic, chili flakes, oregano and basil; cook stirring for 2 minutes.
- Add in tomato paste; cook stirring constantly for 2 minutes.
- Add in diced tomatoes with juice, chicken broth and wine, olives, seasoned salt and bay leaf; bring to a boil.
- Reduce heat to low and simmer covered for about 15 minutes stirring occasionally (just to blend the flavors).
- Return the browned chicken back to the skillet (carefully turn the chicken to coat with the sauce).
- Reduce heat to low and simmer covered for about 1-1/4 hours, stirring occasionally and turning the chicken pieces a few times during cooking.
- Season sauce with more salt if desired and black pepper about halfway through cooking.
- Serve with cooked pasta.
Nutrition Facts : Calories 757.3, Fat 51.8, SaturatedFat 11.3, Cholesterol 157.9, Sodium 570, Carbohydrate 31.1, Fiber 5.6, Sugar 10.2, Protein 40.2
KITTENCAL'S BAKED POTATO SALAD CASSEROLE (OR COLD POTATO SALAD)
This may be served hot as a casserole or reduce the melted butter amount down to 2 tablespoons and serve as a cold potato salad, either way it's delicious! --- If you are serving hot as a casserole I strongly recommend to have the potatoes cooled to room temperature before using in this recipe or use cold potatoes that have been cooked a day ahead, I have even made this using about 5 cups of thawed frozen hash browns, the complete casserole may be assembled and refrigerated for up to 2 days ahead before baking although it's so delicious cold it might not even make it to the oven, and also makes a large amount which makes this *perfect* dish for potlucks --- if you are baking as a casserole use only mayonnaise such as Hellman's using salad dressing will not be as good.
Provided by Kittencalrecipezazz
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- TO SERVE HOT AS A CASSEROLE; grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture).
- Set oven to 350 degrees F.
- In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined.
- Mix in green onion and yellow onion.
- Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined.
- Transfer/spread the mixture to prepared casserole dish.
- At this point you may cover and refrigerate for up to 24 hours until ready to bake.
- Bake 25-30 minutes or until hot and bubbly.
- Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted.
- TO SERVE AS A COLD POTATO SALAD; make as stated in steps 3-5 reducing the melted butter to 2 tablespoons.
- Place in a bowl, cover and refrigerate for at least 4 hours or more before serving.
- DELICIOUS!
Nutrition Facts : Calories 544, Fat 30, SaturatedFat 18.5, Cholesterol 86, Sodium 379.9, Carbohydrate 53.2, Fiber 6.7, Sugar 4.5, Protein 17.6
KITTENCAL'S RANCH POTATO SALAD OR MACARONI SALAD
I have made this many times over the years for large gatherings, everyone loves it and I am always asked for the recipe --- the dressing is wonderful with potatoes or cooked pasta, you may of coarse double the amounts to feed more people --- all ingredients may be adjusted to suit taste, throw in some cooked ham or bacon if desired, plan ahead this salad must chill for at least 3 or more hours before serving, the longer chilling time the better! --- if making the potato salad and prefer a creamier salad then double the dressing amount
Provided by Kittencalrecipezazz
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the cooked cubed potatoes or cooked pasta with peas. celery, green onions, cheddar cheese and chopped eggs; toss to combine.
- In a small bowl, combine relish, mayo, ranch salad dressing and mustard and garlic powder (if using) mix well then add to macaroni mixture; toss to coat then season with salt and pepper.
- Add in chopped yum yum pickles if using; mix to combine.
- Season with more salt and black pepper to taste.
- Cover and refrigerate for 3 or more hours to blend flavors (the longer chilling time the better!).
- Delicious!
KITTENCAL'S POTATO SALAD WITH EGGS
I like to call this a great starter recipe as you can add in other things such as bacon or cooked ham, even chopped gherkin pickles, chopped parsley, the choice is yours! --- for best flavor use mayonnaise and salad dressing ---there is 4 hours chilling time all together for this recipe, so plan ahead. --- you will also find a slightly different version of my recipe here http://kittencalskitchen.com/2009/04/05/kittens-potato-salad-with-eggs-and-ham/
Provided by Kittencalrecipezazz
Categories Potato
Time 5h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the potatoes in boiling salted water until just fork-tender.
- Lift out with a slotted spoon into a large bowl.
- Sprinkle with white wine vinegar, then cool to room temperature; cover refrigerate for minimum of 2 hours.
- Meanwhile mix together the mayo, sour cream, Dijon mustard, salt, pepper and garlic powder.
- Finely mince up the egg yolks with a fork and then add to the mayo mixture, whisk until combined (there will be some small pieces of yolk, not to worry!).
- After the 2 hours of chilling time, cut the potatoes into desired size cubes, then mix in the green onions, celery, parsley and chopped egg whites (add in any other ingredients you desire also).
- Pour over the dressing and mix well to combine.
- Season with more salt and pepper.
- Cover and chill for a minimum of 2 hours before serving.
Nutrition Facts : Calories 450.8, Fat 23, SaturatedFat 6.9, Cholesterol 149.4, Sodium 1672.5, Carbohydrate 50.3, Fiber 8.4, Sugar 7.3, Protein 15.2
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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