Chicken Caesar Recipe

Calories per serving: 337 Fat grams per serving: 24.

Approx. Cook Time: 45

Step 1

Both dressing and salad can be prepared a day before serving, if you wish. Prepare dressing by combining all dressing ingredients, including Parmesan in a bowl. Whisk until well blended. For best flavor, prepare dressing at least several hours before using. Refrigerate if making a day ahead.

Step 2

Roast Chicken Breasts, uncovered in a preheated 375F oven for 45 to 50 minutes or until chicken feels springy. Alternately, place chicken breasts, thin ends toward centre, in a microwave-safe pie plate. Cover with clear wrap and microwave on high for 10 to 15 minutes. Rearrange and turn halfway through cooking. Let stand covered, for 3 minutes.

Step 3

Cut cooked chickien into 1/2 inch pieces. Pieces should measure about 2 1/2 cups. Set aside. Thinly slice mushrooms. Seed red pepper and cut into thin julienne strips about 1 1/2 inches long. Seed hot pepper if using and finely chop. If making salad ahead, combine chicken, mushrooms and peppers in a large bowl. Cover and refrigerate until ready to use.

Step 4

When ready to serve, tear lettuce into bite-size pieces. Place in a large sald bowl. Add chicken and vegetables. Whisk dressing. Drizzle 1/2 cup dressing over top and toss until evenly coated. Then add remaining dressing, if necessary. Toss until evenly coated.

Source: Gail

Things You'll Need

  • 1/2c Oil; olive
  • 2ts Lemon juice, freshly squeeze
  • 1ts Tarragon
  • 1ts Anchovy paste
  • 1ts Worcestershire sauce
  • 1/2ts Black pepper
  • 1/4 Sugar, dry mustard and salt
  • 1/4c Cheese; parmesan
  • 2 Garlic cloves, large, crushe
  • 4 Chicken breasts
  • 1/4lb Mushrooms
  • 1 Pepper- red sweet large
  • 1 Banana pepper (optional)
  • 2 Lettuce; romaine

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