Chicken Caesar Salad

Chicken Caesar Salad

The Original Caesar Salad

During Prohibition, a popular spot for a night out was Caesar’s Palace in Tijuana, Mexico.  On the evening of July 24, 1924, Caesar Cardini had just about run out of food.  He improvised by putting together a salad with what was on hand: romaine lettuce, olive oil, some cheese and eggs.  He then prepared the salad tableside, creating an immediate sensation.

 

 

 

 

 

 

Chicken Caesar Salad

INGREDIENTS

12 Ounces Boneless Chicken Breast

1 Tablespoon Olive Oil

1/4Teaspoon Salt

Caesar Dressing

10 Cups Torn Romaine Lettuce

2 Cups Garlic Parmesan Croutons

14 Cup Grated Parmesan Cheese

1/8 Teaspoon Freshly Ground Black Pepper

Heat skillet over medium-high heat until very hot.  In a medium bowl toss chicken with oil and salt until evenly coated.  Add chicken to pan and cook, turning once, just until chicken loses its pink color throughout (4 to 5 minutes). 

In a large bowl toss lettuce, dressing, croutons and Parmesan.  Add cooked chicken to salad and toss again.  Sprinkle with pepper.  Serves 4

Caesar Dressing

3 Garlic Cloves

3 Anchovy Fillets

3 Tablespoons Lemon Juice

3 Tablespoons Olive Oil

1 Tablespoon Dijon Mustard

1/2 Teaspoon Worcestershire Sauce

1 Hard Cooked Egg Yolk

In a blender (or food processor) combine the three garlic cloves, the anchovy fillets and lemon juice.  Cover and blend until mixture is nearly smooth, stopping to scrape down sides as needed.  Add oil, mustard, Worcestershire sauce and cooked egg yolk.  Cover and blend until smooth.  Cover with plastic wrap and chill for 2 to 24 hours. 

Parmesan Croutons

Cut four 1/2 inch thick slices of French bread into 3/4 inch cubes and set aside.  In a large skillet melt 1/4 cup butter.  Remove from heat.  Stir in 3 tablespoons grated Parmesan cheese and 1/8 teaspoon garlic powder.  Add bread cubes, stirring until cubes are coated with butter mixture.  Spread bread crumbs in a single layer in a shallow baking pan.  Bake in a 300° F oven for 10 minutes and stir.  Bake about 10 minutes more or until bread cubes are crisp and golden.  Cool completely and store in an airtight container for up to 1 week.  Makes 2 cups

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