Chicken Caesar salad, done right, makes a lot of sense. Unfortunately, it is often served with cold, flavourless, strips of chicken breast, gloppy insipid dressing, and rumour of garlic. But just follow this recipe and pay attention to detail in this combination and you will have a stellar salad that hits all the right notes. Fresh Parmesan is a must always! This is restaurant food, done right, at the home bistro.
Marinated Chicken Strips
2 chicken breasts, boned, skinned and cut in strips
½ cup lemon juice
2-4 garlic cloves, crushed and minced
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh parsley, finely minced
Quick Caesar Dressing
1 1/2 cups mayonnaise
1/3 cup olive oil
1 teaspoon red wine vinegar
1 teaspoon balsamic vinegar
5-8 garlic cloves, finely crushed
1-2 tablespoons lemon juice (start with one)
Salt to taste, lots of fresh pepper
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
1/4 teaspoon hot sauce
1/2 cup freshly grated Parmesan cheese
6 -8 cups romaine lettuce, in bite sized pieces
Garlic Croutons (homemade or prepared)
Additional freshly grated Parmesan cheese and/or grated Asiago (American)
Thin slices of lemon
Prepare chicken by toss in a medium bowl with the lemon juice, garlic, salt, pepper and parsley. Refrigerate 30 minutes or overnight (better).
Grill or briskly pan fry chicken to cook and char it slightly. Keep warm.
For the Caesar dressing, whisk together the mayonnaise, olive oil, vinegars, garlic, lemon juice, salt, pepper, mustard, Worcestershire, hot sauce and Parmesan cheese.
Place half of the dressing in the bottom of a very large bowl. Toss greens with dressing. Divide up on to four serving plates. Top with equal portions of grilled chicken, croutons, and slivers of lemon. Sprinkle with additional Parmesan cheese.
Add more dressing if desired, or refrigerate up to 7 days.
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