Chicken Caesar Salad With Asiago Cheese
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
Quick Caesar Dressing
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.
© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.