LIGHT CHICKEN CAESAR SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the croutons: Preheat the oven to 350 degrees F. Toss the bread cubes in a large bowl with 1 tablespoon olive oil. Spread on a baking sheet and bake until crisp, tossing halfway through, about 20 minutes. Meanwhile, make the dressing: Puree the yogurt, 2 tablespoons parmesan, the garlic, anchovies, lemon juice, mustard and 2 tablespoons water in a mini food processor or a blender. Pound the chicken between 2 pieces of plastic wrap with a heavy skillet until 1/2 inch thick. Brush a rimmed baking sheet with the remaining 1 tablespoon olive oil; add the chicken and season with salt. Brush evenly with 1 tablespoon of the dressing and sprinkle with 2 tablespoons parmesan. Broil, undisturbed, until golden and cooked through, about 5 minutes. Transfer to a cutting board. Toss the lettuce, croutons and the remaining dressing and 3/4 cup parmesan in a large bowl. Thinly slice the chicken. Divide the salad among bowls, top with the chicken and season with pepper.
- Photograph by Christopher Testani
Nutrition Facts : Calories 368 calorie, Fat 15 grams, SaturatedFat 4 grams, Cholesterol 85 milligrams, Sodium 534 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 37 grams
COOK YOURSELF THIN'S CHICKEN CAESAR SALAD
Another from the Cook Yourself Thin girls on Lifetime TV. Enjoy! The chicken makes it more filling, but the dressing is what stands out for me.
Provided by McGelby
Categories < 60 Mins
Time 45m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Boil about 4 cups of water.
- Brush the chicken with a little olive oil.
- On a hot grill pan, sear the chicken breast for 4 to 5 minutes before flipping over and doing the same on the other side.
- Slice the baguette on the diagonal and place on a baking sheet.
- Brush on a little olive oil.
- Toast the bread for about 10 minutes, until crisp.
- Rub with the garlic clove.
- Once you have strong grill marks over the chicken breast on both sides, cover your pan with foil and place into the hot oven on the higher shelf for 15 minutes.
- Meanwhile, wash the lettuce and spin dry.
- Carefully drop the egg in boiling water and boil for 5 minutes exactly. Empty the boiling water out of the pan and replace it with cold water.
- Let the egg stand in the cold water while you finish the recipe.
- To make the dressing, combine all the ingredients into a small mixing bowl and stir together with a whisk.
- Taste and season before setting aside.
- Put the washed and dried salad leaves into a big bowl with the dressing.
- Toss for a couple of minutes to make sure that all the leaves are coated.
- Add the shaved/grated Parmesan and arugula.
- Toss once again.
- Remove the chicken from the oven and let it cool down enough to handle before slicing on the diagonal.
- Plate up the salad, making sure that the chicken is evenly distributed.
- Tuck the crispy baguette toasts on the side of the salad and add half the soft-boiled egg.
- Finally, grind over some black pepper, scatter the sunflower seeds, and serve.
CLASSIC CHICKEN CAESAR SALAD
A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.
Provided by Cracker Barrel
Categories Trusted Brands: Recipes and Tips CRACKER BARREL Shreds
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Cover 4 plates with lettuce.
- Top with all remaining ingredients except dressing.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g
SKINNY CHICKEN CAESAR SALAD
Makeover the typically heavy Caesar dressing by swapping mayonnaise for Greek yogurt - low in fat and calories, but still deliciously creamy
Provided by Miriam Nice
Categories Lunch, Supper
Time 42m
Number Of Ingredients 9
Steps:
- Put the chicken breasts in a large bowl with the olive oil and 1 tbsp lemon juice, then season. Heat the grill to high. Put the chicken breasts on a foil-lined tray and cook under the grill for 10-12 mins until golden and cooked through, turning once during cooking. Transfer to a plate or board and slice.
- Arrange the lettuce, cress and eggs on a platter or serving plates and top with the cooked chicken. Mix together the Parmesan, chopped anchovies, yogurt and remaining lemon juice, season to taste and pour over the salad. Arrange the whole anchovy fillets on top of each salad.
Nutrition Facts : Calories 321 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium
QUICK CHICKEN CAESAR SALAD
Kim Blanda of Neptune, New Jersey hails this zesty dish a success. "After tasting the salad at a friend's going-away party, I made sure to request the recipe. Now I fix it for my husband just about every week," she tells. :It's great with a potato or pasta side dish and chunks of crusty bread."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the oil, lemon juice, garlic and pepper. Pour over salad; toss to coat.
Nutrition Facts : Calories 318 calories, Fat 21g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 573mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 22g protein.
CHICKEN CAESAR SALAD
A classic chicken salad recipe, featuring crunchy croutons and a creamy, garlic dressing. Ideal for lunch with friends
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.
- Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
- Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it's hot enough) and leave for 4 mins.
- Turn the chicken, then cook for 4 mins more. Check if it's cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
- Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
- Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt - if yours is thicker, stir in a few tsps water to thin it.
- Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
- Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.
CHICKEN CAESAR SALAD
When you order this dish in a restaurant, you usually get a Caesar salad topped with dry slices of chicken breast. Here, the moist shreds are bathed in the dressing with the lettuce - another story altogether.
Provided by Martha Rose Shulman
Categories dinner, weekday, salads and dressings
Time 15m
Yield Serves four to six
Number Of Ingredients 14
Steps:
- Remove the tough outer leaves of romaine and discard. Wash and dry the remaining leaves. Tear into medium pieces, and place in a salad bowl with the chicken, croutons and 1/4 cup of the Parmesan.
- Place the garlic in a mortar and pestle with a little salt, and mash to a paste. Add the anchovy, and mash together with the garlic. Stir in the lemon juice. Add the vinegar, mustard, coddled egg yolk, salt and pepper. Whisk in the olive oil. Shortly before serving, toss with the salad. Sprinkle on the herbs and remaining Parmesan, and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 463 milligrams, Sugar 2 grams, TransFat 0 grams
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