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  • Caesar Chicken Salad

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    Caesar Chicken Salad
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. Extra-virgin extra virgin olive oil
    • 2 Tbsp. Vegetable oil
    • 2 Tbsp. White wine vinegar
    • 1 sm Garlic clove peeled
    • 2 c. Diced skinless boneless cooked chicken (to 3 c.)
    • 2 ounce Canned flat anchovy filets liquid removed
    • 2 x Scallions (green onions) trimmed, sliced thin
    • 1 x Red bell pepper - (6 ounce) washed, seeded, and cut 1/2" dice
    • 4 ounce Romaine lettuce leaves washed, and torn 3/4" pcs
    • 1 ounce Fresh Parmesan cheese chunk
    • 1 1/2 c. Store-bought or possibly homemade garlic croutons see * Note Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. 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 in the chicken, scallions and peppers, and marinate for as long as possible before serving.
    2. Right before serving, add in the romaine lettuce, toss the ingredients together and season to taste with salt and pepper.
    3. Let each diner grate some Parmesan over their portion of salad and garnish with croutons.
    4. This recipe yields 2 servings.

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