Chicken Caesar Salad |
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Ingredients:
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Boneless skinless chicken breasts 1 to 2 lbs. worth
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CROUTONS:
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1 or 2 heads romaine lettuce
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6 slices rice bread cut into cubes
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2 tsp fresh minced garlic
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DRESSING:
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½ cup extra virgin olive oil
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1 Tbsp Dijon mustard
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1 Tbsp apple cider vinegar
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6 cloves garlic
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½ tsp sea salt
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½ tsp course black pepper
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2 Tbsp Canola mayonnaise
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½ cup extra virgin olive oil
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2 Tbsp lemon juice
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1 tsp anchovy paste
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Instructions:
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Use whatever marinade you like for chicken(I like to use a little
lime or lemon juice with garlic and extra virgin olive oil with salt and
pepper) or just lightly salt and pepper both sides of chicken breasts and
grill until a nice grilled char shows and the meat is fully cooked. Cut into
1 inch pieces cover and set aside
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Put all dressing ingredients into a blender and blend until fluffy
and well blended…put in a jar and set aside
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For the croutons, simmer the oil and garlic until garlic starts to
brown then take off heat.
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Preheat oven to 375*
Put the cubed bread on a cookie sheet and drizzle 1/3 of the garlic/oil
on cubed bread and bake for 5 minutes then toss them around a little and drizzle
more of the garlic/oil on them and bake another 5 minutes then remaining garlic/oil
for another 5 minutes until golden brown then remove to a bowl until salad
time
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Cut up the romaine lettuce and put in a large salad bowl. Pour on the
dressing to desired amount and toss. Put coated lettuce on a plate topped
with the chicken and then the croutons. Add whatever else you’d like to add
like cucumber, tomatoes or olives.
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