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-CRUSTED CHICKEN SALAD
Deconstructing a familiar classic is always fun. Here the anchovy and Parmesan dressing becomes a rub for grilled chicken and the crunch comes from a crisp panko crust instead of croutons. The anchovy adds a briny, savory depth to the chicken that isn't fishy, but you can omit for a version that's more kid-friendly. Instead of shredded lettuce, we grill romaine hearts whole for more of a centerpiece, knife-and-fork feel. Most grill pans are made of cast-iron and are oven-safe. If yours is not, or your pan is missing a handle, use a cast-iron skillet instead.
Provided by Adam Hickman
Time 20m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat broiler to high.
- Combine mustard, half of cheese, and anchovy in a bowl. Heat a grill pan over medium-high; coat with cooking spray. Sprinkle chicken with salt and pepper; add to pan, and cook 4 minutes. Turn, brush with mustard mixture, top with panko, and coat with cooking spray. Place pan in oven; broil 7 minutes or until chicken is done. Let stand 5 minutes. Cut into slices.
- Return pan to medium-high. Brush cut sides of lettuce with 1 tablespoon oil. Grill lettuce, 2 halves at a time, for 2 minutes.
- Place 1 chicken breast and 1/2 lettuce heart on each of 4 plates. Top lettuce evenly with remaining 1 tablespoon oil, juice, and remaining 3 tablespoons cheese.
Nutrition Facts : Calories 359, Carbohydrate 10 g, Cholesterol 134 mg, Fat 14.8 g, Fiber 2 g, Protein 44 g, SaturatedFat 3.6 g, Sodium 572 mg, Sugar 3 g
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
CHICKEN CAESAR PASTA SALAD
Toss grilled chicken, romaine and fresh tomatoes with pasta in a creamy Caesar dressing.
Provided by Food Network Kitchen
Time 40m
Yield 4-6
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the mayonnaise, Parmesan, sour cream, lemon juice, Worcestershire, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add it to the large bowl and set aside.
- Prepare a grill or grill pan for medium-high heat. Sprinkle the chicken breast with salt and pepper. Lightly oil the grill grates or grill pan. Grill the chicken, flipping once, until well-marked and the internal temperature registers 165 degrees F on an instant-read thermometer, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
- Add the grilled chicken, romaine, celery and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
LIGHT CHICKEN CAESAR SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the croutons: Preheat the oven to 350 degrees F. Toss the bread cubes in a large bowl with 1 tablespoon olive oil. Spread on a baking sheet and bake until crisp, tossing halfway through, about 20 minutes. Meanwhile, make the dressing: Puree the yogurt, 2 tablespoons parmesan, the garlic, anchovies, lemon juice, mustard and 2 tablespoons water in a mini food processor or a blender. Pound the chicken between 2 pieces of plastic wrap with a heavy skillet until 1/2 inch thick. Brush a rimmed baking sheet with the remaining 1 tablespoon olive oil; add the chicken and season with salt. Brush evenly with 1 tablespoon of the dressing and sprinkle with 2 tablespoons parmesan. Broil, undisturbed, until golden and cooked through, about 5 minutes. Transfer to a cutting board. Toss the lettuce, croutons and the remaining dressing and 3/4 cup parmesan in a large bowl. Thinly slice the chicken. Divide the salad among bowls, top with the chicken and season with pepper.
- Photograph by Christopher Testani
Nutrition Facts : Calories 368 calorie, Fat 15 grams, SaturatedFat 4 grams, Cholesterol 85 milligrams, Sodium 534 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 37 grams
EASY CHICKEN CAESAR SALAD
Keep things simple with this Easy Chicken Caesar Salad. Bake chicken on a sheet pan before adding crunchy romaine in this Easy Chicken Caesar Salad recipe.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Cover rimmed baking sheet with foil; spray with cooking spray. Place chicken on half the prepared baking sheet. Remove 2 Tbsp. dressing; brush onto chicken. Bake 10 min.
- Meanwhile, toss bread and tomatoes with 2 Tbsp. of the remaining dressing.
- Spread bread mixture onto remaining half of baking sheet. Sprinkle 1/4 cup cheese evenly over bread mixture and chicken. Bake 10 min. or until chicken is done (165°F).
- Spoon bread mixture into large bowl. Add romaine, remaining dressing and cheese; mix lightly. Serve with chicken.
Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 410 mg, Carbohydrate 22 g, Fiber 3 g, Sugar 0.6747 g, Protein 26 g
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 :
CHICKEN CAESAR PASTA SALAD
I tried this dish at a Pampered Chef Party and loved it. I love Caesar Salads and combined with the chicken and pasta it makes for a great dish to take to a potluck or just whenever you want something light. *You could substitute 1 (8 ounce) package of imitation crabmeat for the chicken to make it a Seafood version of the salad. Serve on a bed of romaine lettuce if desired.
Provided by i_luv_chocolate
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta following directions on package, drain then rinse with cold water to make sure pasta doesn't stick together.
- Place pasta in large bowl and set aside.
- Prepare all other ingredients, chop each as needed.
- Add cooked chopped chicken, bell pepper, eggs, red onion, Parmesan cheese, and parsley to pasta in bowl.
- Pour salad dressing over pasta mixture, and mix well.
- Cover and refrigerate 2-3 hours to allow flavors to blend.
- Enjoy!
Nutrition Facts : Calories 296.6, Fat 7.1, SaturatedFat 2.3, Cholesterol 109.3, Sodium 121.4, Carbohydrate 39.2, Fiber 5.5, Sugar 0.8, Protein 19.1
EASY CAJUN CHICKEN CAESAR SALAD
I got this recipe from the Safeway website, which was posted by Melissa Bellemare. It's really delicious and the Cajun-spiced chicken adds quite a nice flavor kick to a plain Caesar salad.
Provided by Northwestgal
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
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.
EASY CHICKEN CAESAR WRAPS
This is another of those wonderful recipes that my friend and caterer Cyndy Totten makes. I never was a fan of Caesar dressing and was shocked to hear that it was in this wrap. This is positively an awesome wrap. The combination of ingredients may sound strange...but wait until you taste it. It is absolutely wonderful. Note*** 2 halves equal 1 serving.
Provided by CarrolJ
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Toss the lettuce with the Caesar dressing.
- Add the chicken, croutons, and parmesan cheese and toss to combine.
- Spoon the mixture evenly onto each tortilla near one edge.
- Roll up the tortillas beginning with the edge nearest the mixture.
- Seal the end with a small amount of Caesar dressing.
- Cut the tortillas in half diagonally to serve.
EASY CAESAR SALAD
Make and share this easy caesar salad recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- mix first 6 ingredients in a blender, pour into a small dish.
- whisk in mayo, 2 tbsp parmesan and lemon juice.
- tear lettuce and put in a large salad bowl.
- add 3/4 c dressing, toss.
- add 1/4 c parmesan, croutons, and pepper, toss again.
- serve extra dressing on the side.
CHICKEN CAESAR SALAD
A classic chicken salad recipe, featuring crunchy croutons and a creamy, garlic dressing. Ideal for lunch with friends
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 25m
Number Of Ingredients 9
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.
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