Recipe courtesy of Michele Urvater
Caesar Chicken Salad
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 810
- Total Fat
- 51
- Saturated Fat
- 10
- Carbohydrates
- 25
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 62
- Cholesterol
- 167
- Sodium
- 1649
- Total: 2 hr
- Prep: 2 hr
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.