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  • Chicken Ceaser Salad

    2 votes
    Chicken Ceaser Salad
    Prep: 20 min Cook: 15 min Servings: 4
    by Bob Vincent
    126 recipes
    >
    We love Ceaser Salad. I have added several ingredients to a basic "Vanilla" salad that makes it an easy meal for a weeknight. If you are concerned about using raw egg as an emulisifer use a heaping tablespoon of mayo instead. The salad dressing is adapted from one that appeared in Time-Life Books "The Good Cook/Salads" published in 1980. They sucked me in to the entire series of 22 books. Though dated by current standards the books still have lots of good recipes. Sure dates me as an old retired guy. Oh well. Time goes on. Wine: 2010 Terra d Oro Pinot Grigio from Santa Barbara County. Serve lightly chilled.

    Ingredients

    • Dressing:
    • 1 tsp Dijon mustard
    • 3 garlic cloves pressed and creamed. Add a bit of salt to making creaming easy.
    • 4 ea anchovie fillets copped then creamed with a mortor/pestal. I actually like more but most people don't. Be your own judge.
    • 2 dashes hot sauce
    • 2 Tbs fresh lemon juice
    • 1 large egg or a heaping Tbs of Mayo if you are afraid of raw eggs
    • 2 dashes Worcestershire sauce
    • Garlic Pepper to taste
    • A pinch of salt
    • 1/2 cup EV Olive Oil
    • Croutons:
    • 4 oz Sourdough Bagette Bread
    • Olive Oil or Pam Spray
    • Dried Italian herbs
    • Granulated Garlic
    • Paprika
    • Garlic Pepper
    • Powdered Romano Cheese Sprinkle (I use Brady Street from Penzeys Spices. A great source for dried spices and spice blends).
    • Grill Components:
    • 1 Lb boneless/skinless chicken breasts tied
    • 1 Red Bell Pepper cut seeded and quartered
    • 1 Large Portobello Mushroom halved and gilled
    • 1 Medium Zucchini squash cut in half lengthwise
    • Salad Components:
    • 2 Heads Hearts of Romaine Lettuce
    • 12-14 Pearl Cherry Tomatoes
    • 1 Cup shredded Parmigiano Reggiano

    Directions

    1. Combine the first 9 ingredients for the dressing in a bowl and whisk until emulsified.
    2. Slowly drizzle in the Olive Oil in steady stream while constantly whisking.
    3. Consistency should be thick so that the dressing coats the greens. Unlike most recipes I don't add the cheese to the dressing as people have different preferences as to how much is enough. I let them add cheese to their individual serving at the table
    4. Taste to check for seasoning
    5. Set aside or refrigerate
    6. Cut bread into croutons; spray with Cooking Spray or coat with Olive Oil. I like them large but make them a size that works for you.
    7. Sprinkle with herbs, garlic and cheese sprinkle.
    8. Bake at 350 degrees for about 12 minutes or until very crisp.
    9. Remove from oven and set aside.
    10. Lightly spray the Grill Components with Cooking Spray and season with salt and Garlic Pepper. Cook on the grill for about 15 minutes or until the chicken is done and vegetables are to your liking.
    11. Combine salad greens and tomatoes in a large bowl that will hold everything.
    12. After chicken has rested cut into large chunks. Slice vegetables. Combine with greens in bowl. Combine croutons now or leave seperate for application at the table. Combine dressing and about 1/2 cup of shredded cheese. Mix thoroughly for service. Have more cheese available at the table.

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    Comments

    • Salad Foodie
      Salad Foodie
      They don't call me Salad Foodie for nothing - I could dive right into this one. Photos are so helpful and are calling me to try this one out!

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