Springtime Chicken Tossed Caesar Salad Food

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.

CHICKEN CAESAR PASTA SALAD

Steps:

• On a cutting board, cut all of the chicken breasts into strips; set aside.
• In a large bowl, combine chicken strips, pasta, chopped romaine, halved cherry tomatoes, and garlic.
• Finally when ready to serve, toss salad with Caesar salad dressing, Parmesan cheese, and pepper to taste.

CRISPY CHICKEN CAESAR SALAD

Steps:

• For the crispy chicken: Lightly whisk egg in small bowl. In another bowl add breadcrumbs.
• Toss chicken cubes in a large bowl with salt and garlic powder. Sprinkle top with cornstarch and toss to fully coat chicken. Pour whisked egg on top and toss to coat.
• Then, press each piece of chicken into breadcrumbs on both sides.
• Add oil to your skillet and heat to medium-high heat. Carefully add chicken to the hot oil and cook for about 3 minutes on each side until golden.
• Transfer chicken to a rack while you finish the rest. Internal temp of chicken should be at least 165 degrees. Let chicken cool down slightly before serving.
• Arrange Salad: In a large salad bowl add romaine lettuce, top with croutons, crispy chicken, shaved parmesan and black pepper. Drizzle with caesar dressing. Enjoy!

CHICKEN CAESAR SALAD

Steps:

• Heat grill to medium heat.
• Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of chicken. Refrigerate 10 min.
• Remove chicken from dressing; discard dressing. Grill chicken 6 to 8 min. on each side or until done (165°F). Slice chicken.
• Cover 4 salad plates with greens; top with chicken, onions, bacon and cheese. Drizzle with remaining dressing just before serving.

CHICKEN CAESAR SALAD

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.

CHICKEN CAESAR SALAD

Steps:

• Grill or saute chicken until cooked. Cut into thin strips.
• Rinse lettuce in cold water and tear into 2-inch piece. Place into a salad spinner or gently pat dry.
• In a large salad bowl, toss together lettuce, cheese, croutons, and about 1/2 cup of dressing.
• Divide salad onto 4 plates and top with equal portions of the warm chicken and remaining salad dressing. Season with salt and pepper, if desired.