*** A WORD FROM THE KITCHEN ***

This one goes out to my buddy here at work who happens
to order a CHICKEN CAESAR SALAD for lunch 4 out of the
5 times a week. It's not so tuff to make at home and
the anchovies (or anchovy paste) has been intentionally
skipped on this one but feel free to add if you care
to..I know it may not authentic but I'll pass. I am
a huge fan of homemade croutons though I could eat
those as a snack anytime.

Enjoy!
Marzee
Email Me

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RECIPE: CHICKEN CAESAR SALAD

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INGREDIENTS:
4 1 oz. slices French bread
Vegetable cooking spray
1/2 ts Garlic powder
2 lb Boneless chicken breasts
1/3 c Fresh lemon juice
1/4 c Red wine vinegar
1 tb Olive oil
1/4 ts Fresh ground pepper
5 cl Garlic
9 c Romaine lettuce
1/4 c Grated parmesan cheese

DIRECTIONS:
Trim bread crusts and discard. Cut bread into 1 inch cubes.
Place cubes in a single layer on a baking sheet. Coat cubes
with cooking spray; sprinkle with garlic powder; toss well.
Bake at 350 degrees for 15 minutes or until lightly browned
and set aside. Coat a large nonstick skillet with cooking
spray; place over med- high heat until hot. Add chicken
halves; saute 6 minutes on each side or until well done.
Remove chicken from skillet; let cool. Cut chicken across
the grain into thin slices; set aside. Combine lemon juice
and next 4 ingredients in container of an electric blender.
Cover and process until smooth. Add 1/4 cup of the lemon
juice mixture to the chicken; toss gently to coat. In a
large salad bowl, place the lettuce. Drizzle remaining lemon
juice mixture over lettuce and toss well. Add the chicken
mixture and cheese, and toss gently to coat. Serve with
croutons.

Yield: 7 Servings

Categories: Salads

~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*


Just what is this CAESAR SALAD we speak of?

A salad consisting of greens (classically, ROMAINE LETTUCE)
tossed with a garlic VINAIGRETTE dressing (made with
WORCESTERSHIRE SAUCE and lemon juice), grated Parmesan cheese,
croutons, a CODDLED egg and sometimes anchovies. It is said to
have been created in 1924 by Italian chef Caesar Cardini, who
owned a restaurant in Tijuana, Mexico.

Traditionally a belly-buster recipe, there are many lower
fat versions out there like the one above today.