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29 July 2009 @ 06:38 pm
Chicken Caesar Salad  


So we've been having record highs here in Washington (actually we broke the record today for hottest day on record at 102 degrees) and you couldn't PAY me to turn on the oven. Plus the heat kills my appetite, so when I want something to eat, I want it light and cool. This salad is just that (not to mention low in fat)! My boyfriend gobbled it up which is a true testament to it's deliciousness, since he's really not a salad/vegetable lover. I also make it with eggless dressing, since the concept of raw/coddled egg really freaks me out. Anyway! Without further ado....


Start by making your dressing. You'll need anchovy paste, olive oil, worcestershire sauce, dijon mustard, a lemon, garlic, salt and pepper.


First juice half your lemon. This is just an excuse for me to show off my adorable juicer.


Go ahead and put it, and all the other ingredients in a small bowl.


Whisk briskly until it's all combined and smooth. Go ahead and adjust it to your liking. Then cover it with saran wrap and put it in the fridge to hang out while you get everything else ready.


Go ahead and put some olive oil in a large pan and heat it so it's hothotHOT. You could also make the chicken on the grill, but I didn't feel like farting around with flames and charcoal. Grilled chicken is extra good though.


Take your chicken breasts and slice them in half lengthwise. I have one extra because one breast was MASSIVE. You want them to be about 1/2" thick.


Season them with salt, pepper and the juice of the other half of lemon. Yum!


Then when your pan is screaming hot, put in the chicken. You want to cook it quickly, about 2-3 minutes per side, or until it's got a lovely brown crispy alllllmost burned crust.

You can achieve this by putting the chicken in the pan and NOT MESSING WITH IT. Moving around makes it brown slower.


Then wrap it in foil to keep it warm while you get the lettuce ready.


You can make your own crutons, but it was WAY too hot to turn on the oven, so boxed is perfectly fine. Also romaine lettuce, no other kind will work. Trust me.
Tomatoes are really not traditional at all, but I wanted something else to help flesh the salad out. They were perfectly ripe and cold and delicious!
You can use them too...I won't report you to the salad police.


Rip (or chop, I have nothing against chopping lettuce), rinse and dry your lettuce then put it in a large bowl.


Pour some of the dressing over it and toss to coat.


Add in your tomato and crutons and mix them around. Feel free to add more dressing if you'd like.
If you're planning on saving this for later, or having leftovers DON'T MIX IN THE CROUTONS!!
They'll soak up all the dressing and get soggy which is really gross. Just add them on top of each salad instead.


Place a serving of salad on a plate, chop or slice your chicken and put it on top. Feel free to sprinkle with either shredded or shaved parmesan cheese (forgot to take a picture of that) and serve! The warm chicken is a perfect compliment to the cold salad.


Chicken Caesar Salad

1/3 c. Olive oil
1 1/2 tbl. Dijon Mustard
1 tbl. Anchovy Paste
1-2 tbl. Worcestershire sauce
2 large cloves crushed garlic
Juice of half a lemon
Salt and pepper to taste

Mix all ingredients together in a small bowl until dressing is smooth and creamy. Cover and refrigerate until ready to serve.

2 large boneless, skinless chicken breasts
Juice of half a lemon
Salt and pepper to taste
2 tbl. Olive oil

Slice breasts in half lengthwise (roughtly 1/2" thick) and season with salt, pepper and lemon juice. Heat oil in pan until very hot, then quickly cook chicken (~ 2-3 minutes per side). Cover chicken with foil and set aside.

1-2 heads romaine lettuce
1 cup croutons
2 medium tomatos, diced (<--optional)

Rinse and rip lettuce, place in large salad bowl. Pour in some of the dressing (about 1/4 of it) and coat thoroughly. Add tomato and cruotons and toss. Add more dressing until it's just the way you like it.

Place lettuce on plate, slice or cube chicken and place on top. Serve and enjoy!!