Thursday, June 28, 2012

Chicken Caesar Salad and Dressing

 It's HOT outside!! I wanted something light, cool and still satisfying to eat for lunch yesterday.  This is my plate before I dove in, demolished it and enjoyed every bite. I pan fried some grilled chicken breast and just threw in the salad fixings I had available at home.  I think I'm going to have to run and get more salad fixings because I can eat this again today for lunch. 

Salad Fixings:
romaine lettuce chopped
carrots grated or julienne
cucumber sliced (I like English cucumbers)
grilled chicken (recipe below)
grated parmesan cheese
red chilies minced or red bell pepper
caesar dressing (recipe below)

Directions: Add all ingredients together. Enjoy.
Grilled Chicken:
Chicken breast
salt and black pepper
olive oil

Directions: Heat olive oil in frying pan and add seasoned chicken breast.  Pan fry both sides until fully cooked.

Kittencal's Famous Caesar 

Salad Dressing:

  • 2 anchovy fillets (or to taste)
  • 2 cloves of fresh garlic (or to taste)
  • 1 cup mayonnaise
  • 1/4 cup half and half cream or milk
  • 1/3 cup grated parmesan cheese
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon dijon mustard
  • salt and pepper
  • 2 teaspoons Worcestershire sauce (to taste) (optional) 
  • buttermilk or half-and-half, for thinning  
First mince/paste the anchovy fillets and garlic together.  This must be the first step or the anchovies and garlic will not become a paste.   Then add all the other dressing ingredients to the food process and blend well. Adjust seasonings to taste.  If you want a thinner dressing add more buttermilk (or milk) as desired. Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).

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