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Caesar Chicken Salad

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 tablespoons 30ml Extra-virgin olive oil

    2. 2 tablespoons 30ml Vegetable oil

    3. 2 tablespoons 30ml White wine vinegar

    4. 1 tablespoon 15ml Garlic clove - peeled (small)

    5. 2 cups 125g / 4.4oz Diced skinless boneless cooked chicken - (to 3 cups)

    6. 2 oz 56g Canned flat anchovy filets - drained

    7. 2 Scallions (green onions) - trimmed, sliced thin

    8. 1 Red bell pepper - (6 oz) - washed, seeded, And cut 1/2" dice

    9. 4 oz 113g Romaine lettuce leaves - washed, and Torn

    10. 3/4" pieces

    11. 1 oz 28g Fresh Parmesan cheese chunk

    12. 1 1/2 cups 45g / 1.6oz Store-bought or homemade garlic croutons - seeNote Salt - to taste Freshly-ground black pepper - to taste

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions * Note: See the "Homemade Croutons" recipe which is included in this collection. In a blender puree the oils, vinegar, anchovies and garlic clove. Season to taste with salt and pepper and transfer to a mixing bowl. Add the chicken, scallions and peppers, and marinate for as long as possible before serving. Right before serving, add the romaine lettuce, toss the ingredients together and season to taste with salt and pepper. Let each diner grate some Parmesan over their portion of salad and garnish with croutons. This recipe yields 2 servings.

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