Sunday, December 12, 2010

Impressive Chicken Caesar Salad

Everyone loves a Chicken Caesar Salad, but they're so much better when you make them from scratch!


Boneless, skinless chicken breasts
Garlic infused olive oil or Garlic butter
Pancetta or Prosciutto
Old bread (any kind)
Anchovy Paste
2 Eggs
Lemon Juice
Olive Oil
Salt & Pepper
Grated Parmesan
Romaine Lettuce


1. Pan roast, poach, or grill chicken breasts, cut or slice as desired. Preheat oven to 400.
2. Cut bread slices into cubes for croutons (I use kitchen scissors) and brush with garlic infused olive oil or garlic butter and arrange on baking sheet. Place cooling racks on second baking sheet, and lay pancetta or prosciutto across. Bake together until each is nice and crispy.
3. Using a food processor combine anchovy paste, garlic, eggs, lemon juice, olive oil, salt, pepper and parmesan until emulsified.
4. Tear romaine lettuce, loosely crumble pancetta. Combine with croutons in a large salad bowl. When ready to serve toss with dressing, using small amounts to begin with! once plated top with warm chicken.


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