Cooking Chicken Caesar Salad



Chicken Caesar Salad

12 ounces chicken-breast tenders
1 tablespoon vegetable oil
1⁄4 teaspoon salt
1 bag (71⁄2 to 10 ounces) regular or reduced-fat Caesar salad kit
1 bag (5 to 6 ounces) baby romaine or baby spinach leaves
21⁄2 ounces carrots, cut into 2" by 1⁄4" matchstick strips (about 3⁄4 cup)
1⁄8 teaspoon coarsely ground black pepper

1. Heat ridged grill pan or heavy 10-inch skillet over medium-high heat until very hot.
2. Meanwhile, in medium bowl, toss chicken with oil and salt until evenly coated.
3. Add chicken to grill pan and cook, turning once, just until chicken loses its pink color throughout, 4 to 5 minutes.
4. Meanwhile, in large bowl, toss lettuce, dressing, croutons, and Parmesan from Caesar salad kit with romaine and carrots.
5. Add cooked chicken to salad and toss again. Sprinkle with pepper.
Makes 4 main-dish servings.
Have a little extra time? Add cherry tomatoes that have been cut in half and sliced cucumbers to greens when tossing. Use your vegetable peeler to make thin shavings of fresh Parmesan cheese to garnish the top of the salad.

The Origin of 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.




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