CLEOPATRA'S CHICKEN SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- If you are using chicken breasts instead of tenders, cut into long, thick strips about 4 per breast.
- Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil in a slow steady stream. Add crushed pepper, crushed garlic, and chicken tenders. Saute chicken tenders or breast slices in garlic oil until lightly browned on all sides, about 5 to 6 minutes. Add wine to the pan and reduce heat to medium low. Let the liquid cook out and tenders cook through, about 3 to 4 minutes more, then remove pan from heat. Squeeze lemon juice over chicken and sprinkle with parsley salt and pepper. Pile tenders along side a generous portion of Caesar greens and serve.
- To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty. Transfer oil mixture to a large salad bowl. Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing.
CLEOPATRA'S CAESAR SALAD
Provided by Marian Burros
Categories dinner, easy, quick, salads and dressings, main course
Time 20m
Yield 4 main-dish salads
Number Of Ingredients 13
Steps:
- Turn the oven to 450 degrees.
- Spray the bread on both sides with nonstick spray; then rub with the cut side of several garlic cloves, reserving 1 clove for the dressing. Toast the bread for about 10 minutes, on the bottom shelf of the oven, until brown, turning once.
- Spoon the grated cheese into a small bowl. Stir in the buttermilk, and blend well.
- Mince 1 clove of garlic, and add to the mixture with mustard, lemon juice, Worcestershire, anchovies, parsley, salt and pepper, whisk to blend.
- For each salad, mix together 1/4 of the croutons with 5 cups of romaine and 1/4 of the salad dressing, and toss.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 10 grams, Carbohydrate 77 grams, Fat 18 grams, Fiber 8 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 1347 milligrams, Sugar 12 grams, TransFat 0 grams
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