Caesar Chicken Salad

Total Time:
2 hr
Prep:
2 hr

Yield:
2 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons vegetable oil
  • 2 tablespoons white wine vinegar
  • 1 small clove garlic, peeled
  • 2 to 3 cups diced skinless, boneless cooked chicken cut into bite-sized pieces
  • 2 ounces canned flat anchovy filets, drained
  • 2 scallions (green onions), trimmed, thinly sliced
  • 1 red bell pepper (6 ounces) washed, seeded and cut into 1/2-inch dice
  • 4 to 6 leaves (4 ounces) romaine lettuce, washed, torn into 3/4-inch pieces
  • 1 -ounce chunk fresh Parmesan cheese
  • 1 to 1 1/2 cups store-bought or homemade garlic croutons (see below)
  • Salt and freshly ground black pepper
Directions
  • 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.


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