DECONSTRUCTED CHICKEN CAESAR SALAD
This go-to meal, ready in less than 20 minutes, has all the elements of a classic chicken Caesar salad-but instead of tossing them together, we celebrate each on its own.
Provided by Marge Perry
Categories HarperCollins Small Plates Kid-Friendly Dinner Salad Sheet-Pan Dinner Chicken Lettuce Quick & Easy Quick and Healthy
Yield 4 servings
Number Of Ingredients 17
Steps:
- Position one oven rack 4 to 5 inches below the heat source (leave the other rack in the center of the oven) and preheat the broiler. Coat a sheet pan with cooking spray.
- Make the Caesar dressing: Combine the mayonnaise, anchovy paste, lemon juice, garlic, mustard, Worcestershire sauce, and pepper in a small bowl. Slowly whisk in the oil.
- Brush the cut sides of the romaine hearts with 1 tablespoon of the oil. Place them, cut side up, on the sheet pan. Broil the romaine hearts until they are slightly wilted and lightly browned, 1 1/2 to 2 minutes. Transfer to a platter.
- Preheat the oven to 425°F.
- Toss the chicken with the remaining 1 tablespoon oil, the mustard, and thyme. Place the breasts and the bread slices on the sheet pan and roast in the center of the oven until an instant-read thermometer inserted horizontally into the center of the chicken registers 160°F and the bread is toasted, 8 to 9 minutes.
- Transfer the chicken to a cutting board. Let it rest 5 minutes before cutting it across into 1/4-inch-thick slices. Place the chicken and toasts on the platter with the romaine; drizzle with the dressing and sprinkle with the Parmesan.
WARM DECONSTRUCTED CAESAR SALAD
Provided by Eric Asimov
Categories easy, quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place water 3 inches deep in a 2- to 3-quart saucepan and bring to a simmer. Add 2 tablespoons vinegar. Break an egg into a teacup and gently slip egg into water. Repeat with remaining eggs. Cook at a very gentle simmer 3 minutes, until white is firmly set. Use a slotted spoon to lift eggs from pan onto a plate lined with paper towel. If desired, use scissors to trim excess strands of white clinging to eggs. Invert a bowl over plate to keep eggs warm.
- Shred lettuce into a salad bowl. Have 4 salad plates ready. Heat a small skillet to medium, add nuts and toast them, stirring. Remove and set aside.
- Add oil to skillet, reduce heat to low, add anchovies and cook, stirring, until they soften and start to fall apart. Whisk in remaining vinegar and the mustard. Pour dressing over lettuce, season with pepper and toss well. Divide salad among plates. Top each portion with a poached egg, scatter nuts and cheese over them, and serve.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 26 grams, Carbohydrate 8 grams, Fat 36 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 594 milligrams, Sugar 2 grams, TransFat 0 grams
CLASSIC CHICKEN CAESAR SALAD
A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.
Provided by Cracker Barrel
Categories Trusted Brands: Recipes and Tips CRACKER BARREL Shreds
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Cover 4 plates with lettuce.
- Top with all remaining ingredients except dressing.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g
DECONSTRUCTED PAN GRILLED CAESAR
Steps:
- Heat grill pan over high heat.
- For the salad, in a small bowl combine olive oil, garlic, a few pinches of salt and about 15 grinds pepper. Cut lettuce heads in half lengthwise and brush with olive oil mixture.
- Grill lettuce until nicely blackened and wilted. Grill in stages if your grill pan isn't large enough to grill in one stage. Transfer lettuce to a serving platter.
- Squeeze lemon over the lettuce. Sprinkle shaved Parmesan over the top, drizzle with the anchovy oil and finish with parsley.
DECONSTRUCTED CAESAR SALAD
Make and share this Deconstructed Caesar Salad recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place lettuce on a work surface with the natural curve facing up. Divide anchovies, eggs, onion, lemon segments, garlic, cheese and capers among leaves.
- Drizzle with vinegar and oil. Place on platter and serve.
Nutrition Facts : Calories 473.5, Fat 12.2, SaturatedFat 2.2, Cholesterol 70.3, Sodium 573.6, Carbohydrate 79.2, Fiber 49.8, Sugar 28.6, Protein 34.2
CHICKEN CAESAR SALAD
When you order this dish in a restaurant, you usually get a Caesar salad topped with dry slices of chicken breast. Here, the moist shreds are bathed in the dressing with the lettuce - another story altogether.
Provided by Martha Rose Shulman
Categories dinner, weekday, salads and dressings
Time 15m
Yield Serves four to six
Number Of Ingredients 14
Steps:
- Remove the tough outer leaves of romaine and discard. Wash and dry the remaining leaves. Tear into medium pieces, and place in a salad bowl with the chicken, croutons and 1/4 cup of the Parmesan.
- Place the garlic in a mortar and pestle with a little salt, and mash to a paste. Add the anchovy, and mash together with the garlic. Stir in the lemon juice. Add the vinegar, mustard, coddled egg yolk, salt and pepper. Whisk in the olive oil. Shortly before serving, toss with the salad. Sprinkle on the herbs and remaining Parmesan, and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 463 milligrams, Sugar 2 grams, TransFat 0 grams
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