Chicken Breast Caesar Salad

Chicken Caesar Salad

Chicken Caesar Salad

• 4 Slices Maltese Bread, cut in 3/4-inch cubes (about 4 cups)


• 3 tablespoons Olive Oil


• Coarse Salt and Ground Black Pepper


• 2 Whole Fresh Chicken Breast ¹, boneless, and skinless.


• 10 Ounces Romaine Lettuce Hearts.


• 10 Ounces Rucola


• 4 Vine Tomatoes

• 1/4 cup freshly squeezed lemon juice (from 2 lemons)


• 1/4 cup reduced-fat mayonnaise


• 1/4 cup grated Parmesan


• 2 Anchovy fillets, roughly chopped.


• 1 small garlic clove

Directions :

Making the Croutons:

• Preheat oven to 375 degrees.


• Place bread on a rimmed baking sheet.


• Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat.


• Bake, tossing occasionally, until golden, 12 to 15 minutes; remove from oven; and let cool.

Cooking the Chicken:

• Heat remaining tablespoon oil in a large skillet over high.


• Season chicken with salt and pepper.


• Cook the Chicken Breast until opaque throughout, remove from skillet and let cool.

Preparing the Salad

• Cut Romaine Lettuce Hearts crosswise into 1-inch ribbons; wash and dry.


• Wash Tomatoes and cut in quarters


• Wash and dry Rucola

Making the Dressing:

• In a blender, combine Lemon Juice, Mayonnaise, Parmesan, Anchovy fillets, and Garlic; blend until smooth.

Assembling The Chicken Caesar Salad

• Slice the chicken breast crosswise into strips.


• Place chicken in salad bowl and toss with croutons, lettuce strips, rucola, tomatoes and dressing.


• Transfer to plates and garnish with Parmesan Shavings

1. http://www.myparktowers.com/category.php?mode=sear ch&searchquery=chicken%20breast
2. http://inhousebutchers.com/category/recipes/