CHICKEN SALAD WITH CAESAR DRESSING
Steps:
- Toast the English muffin and set aside.
- In a bowl, add the chicken and some of the Caesar Dressing and toss to combine.
- Layer both halves of the English muffin with lettuce, tomato and onion slices, if desired. Spoon the chicken salad mixture evenly on top.
- Place the avocado, garlic, lemon juice, Worcestershire, mustard, Parmesan, salt, pepper, anchovy paste, if using, plus 6 tablespoons water in a food processor or powerful blender and mix until thoroughly combined and smooth.
GRILLED CAESAR CHICKEN BREASTS
Marinated overnight in creamy Caesar dressing, this grilled Caesar chicken recipe is juicy, tender and full of flavor. It couldn't be easier. -Marcia Wallenfeldt, Kent, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a shallow dish, combine dressing, oil, mustard and garlic. Add chicken; turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 7-8 minutes on each side.
Nutrition Facts : Calories 318 calories, Fat 18g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 395mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein.
CHICKEN CEASAR WITH GARLIC DRESSING
Yield 4
Number Of Ingredients 15
Steps:
- In a large bowl, stir 2 tablespoons of the olive oil with the lemon juice, rosemary and minced garlic. Add the chicken thighs, turn to coat and cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Preheat the oven to 425°. Wrap the head of garlic in foil, then set on a foil-lined baking sheet and bake for 40 minutes. Arrange the lemon halves cut side down on the baking sheet and bake for 10 minutes more. In a small bowl, toss the bread cubes with 1 tablespoon of the olive oil and spread on the baking sheet; bake until toasted, about 8 minutes. Let the garlic, lemon halves and croutons cool for 5 minutes. To make the dressing, squeeze the garlic cloves from their skins into a small bowl and mash until smooth. Squeeze the flesh from the roasted lemons into the bowl and add any juices from the baking sheet. Add the remaining 1/2 cup of olive oil, the crème fraîche, cheese and anchovies and stir â¨until smooth. Season with salt and pepper. Light a grill or heat a grill pan over moderately high heat. Season the chicken thighs with salt and pepper and grill, turning once, until cooked through, 12 to 14 minutes. Transfer the chicken to a plate and let rest for 10 minutes. To serve, arrange 2 romaine leaves on the bottom half of each toasted bun. Top each with 2 chicken thighs. Spoon the dressing generously over the chicken and then sprinkle the croutons and capers on top. Close the sandwiches and serve immediately with more dressing on the side. MAKE AHEAD The dressing can be refrigerated for up to 3 days.
GRILLED GARLIC CAESAR SALAD
Steps:
- For the dressing: Combine the yogurt, oil, lemon juice, mustard, anchovy and garlic in a blender with 3 tablespoons of water and blend until smooth. Add the Parmesan and pulse to combine, then season with salt and pepper.
- For the salad: Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until aromatic and golden, about 3 minutes. Remove the garlic. Brush the cut side of the lettuce with some of the garlicky oil.
- Add the bread cubes to the skillet with the remaining oil and cook, stirring often, until golden brown on all sides, about 5 minutes. Transfer to a bowl and season lightly with salt and pepper.
- Heat a large, double-burner grill pan over medium-high heat. Season the lettuce with salt and pepper. Grill the cut side of the lettuce until marked and just starting to wilt, about 3 minutes.
- Serve the lettuce and croutons drizzled with dressing and topped with Parmesan. Unused dressing keeps refrigerated in an airtight container up to 1 week.
CHICKEN CAESAR TOASTS
Buy Parmesan cheese in a block. Use a grater for the salad cheese and a vegetable peeler for the garnish shavings.
Provided by Ben S.
Categories Meat and Poultry Recipes Chicken
Time 50m
Yield 48
Number Of Ingredients 12
Steps:
- Adjust oven rack to center position and heat oven to 425 degrees.
- Mince garlic in a food processor or blender. With motor running, slowly add 1/2 cup of the olive oil. Continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. Add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing.
- Arrange bread on a wire rack set over a baking sheet. Brush garlic oil over bread. Toast until crisp and golden, about 7 minutes. Meanwhile, whisk mayonnaise, lemon zest and 2 Tbs. lemon juice, Worcestershire, grated Parmesan, and reserved garlic in a small bowl. (It can be covered and refrigerated for several hours.)
- When ready to serve, toss dressing with chicken; season to taste with salt and pepper. Toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. Drizzle in remaining 1 Tb. lemon juice; toss again. Top each toast with a portion of greens, chicken and a Parmesan shaving. (Toasts can stand uncovered for up to 2 hours.)
Nutrition Facts : Calories 114.2 calories, Carbohydrate 11.2 g, Cholesterol 8.2 mg, Fat 5.5 g, Fiber 0.5 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 156.7 mg, Sugar 0.6 g
GARLIC LOVERS SUPER CAESAR SALAD DRESSING!
Why buy Caesar Salad dressing when you can make your own in minutes? You can "play around" with the recipe, less garlic/more garlic etc.. I have been making this dressing for about twelve years and love it. It is a strong dressing so a little goes a long way.
Provided by CHILI SPICE
Categories Salad Dressings
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In a blender beat egg white, salt, pepper and sugar till frothy (about 20-30 seconds).
- While the blender is still on open the hole in the blender lid, slowly drizzle in 1/2 of the vegetable oil (mixture will become much thicker). With blender still on slowly add the rest of the ingredients (except reserved oil). Blend until smooth. Now once again, slowly drizzle in reserved vegetable oil while blender is on. Once again, the dressing will become thicker. Pour dressing into a glass jar with at tight fitting lid.
- Refrigerate for up to 1 week.
Nutrition Facts : Calories 163.9, Fat 17.2, SaturatedFat 2.6, Cholesterol 2.2, Sodium 168.9, Carbohydrate 1.8, Fiber 0.1, Sugar 0.7, Protein 1.5
ROASTED GARLIC CAESAR- STYLE DRESSING
Another favorite from my summertime recipes folder, you will love this dressing! You can use 1/4 cup mayonnaise and a 1/4 cup yogurt if desired, or use all mayo... all ingredients may be doubled, this dressing is even better if prepared a day ahead! Prep time does not include roasting the garlic.
Provided by Kittencalrecipezazz
Categories Salad Dressings
Time 2m
Yield 1 cup (approx)
Number Of Ingredients 9
Steps:
- Place the roasted garlic in a small food processor and process until smooth.
- Add in all remaining ingredients, and process until well combined.
- Adjust ingredients to taste.
- Delicious!
Nutrition Facts : Calories 446.2, Fat 38.9, SaturatedFat 10.8, Cholesterol 44.7, Sodium 788.6, Carbohydrate 8.8, Fiber 0.1, Sugar 6.5, Protein 16.4
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