Anyone has a tried out chicken caesar salad recipe?

Question

I do not prefer the recipe with egg yolk in the dressing. If any other would highly appreciate it

Answer 1

Here are some great recipes!

Grilled Chicken Caesar Salad

INGREDIENTS

* 4 (4 ounce) skinned, boned chicken breast halves
* 1/2 cup reduced-fat Caesar dressing, divided
* 2 cups cubed French bread
* Olive oil-flavored cooking spray
* 6 cups torn romaine lettuce
* 1 cup sliced cucumber
* 2 medium tomatoes, each cut into 8 wedges
* 2 tablespoons freshly grated Parmesan cheese
* Freshly ground pepper (optional)

DIRECTIONS

1. Place chicken in a heavy-duty, zip-top plastic bag; pour 1/4 cup dressing over chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 1 hour, turning bag once.
2. Coat French bread cubes with cooking spray; place in a single layer on a baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned.
3. Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 degrees to 400 degrees). Place chicken on rack; grill, covered, 5 minutes on each side or until done. Cut chicken into slices.
4. Combine chicken, bread cubes, lettuce, and next 3 ingredients in a large serving bowl. Pour remaining 1/4 cup dressing over lettuce mixture, and toss well. Sprinkle with pepper, if desired.

Per Serving

Calories 206 Fat 7.2g (sat 1.3g) Protein 20.5g Carbohydrate 13.0g Fiber 1.7g Cholesterol 53mg Sodium 554mg Exchanges: 1 Starch, 21/2 Lean Meat

Chicken Caesar Salad Recipe

Ingredients
1 pound romaine lettuce cut into bite-size pieces
12 ounces cooked chicken cut into thin strips
1 clove of garlic, minced
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon anchovy paste
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons olive oil
1/4 cup Parmesan cheese
Garlic toast croutons

Instructions
In a large mixing bowl, add garlic, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, salt and pepper; use a whisk to blend. Slowly whisk in olive oil until mixture thickens. Add lettuce and Parmesan cheese to dressing; toss. Put the salad into serving bowl and put the chicken strips and garlic toast on top. Garnish with Parmesan cheese curls and serve.

Yield: 4 servings

Chicken Caesar Salad
Enjoy this grilled chicken salad at your next barbecue!

You Will Need
2 boneless skinless chicken breast halves (1/2 pound)
2 teaspoons olive oil
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon paprika
4 cups torn romaine
1 small tomato, thinly sliced
Caesar salad dressing
Caesar salad croutons

What to Do
1. Brush chicken with oil. Combine the basil, oregano, garlic salt, pepper, and paprika, and sprinkle over chicken.

2. Grill, uncovered, over medium-low heat for 12-15 minutes or until juices run clear, turning several times.

3. Arrange romaine and tomato on plates. Cut chicken into strips; place on top. Drizzle with dressing. Sprinkle with croutons.

Serves: 2

CHICKEN AND EVERYTHING CAESAR SALAD

Saute chicken strips in garlic powder and butter until golden brown. Prepare traditional Caesar Salad (if desired, substitute bacon for anchovies) and prepare double recipe of dressing.

Add 1 ripe avocado, 1 can artichoke hearts (in water), and sliced heart of celery. Toss together and serve with homemade croutons (made with butter, garlic and sesame seeds).

BON APPETIT!!!!

Answer 2

1

Answer 3

Quick Chicken Caesar Salad
Prep time : 10 min
Ready in :10 min

Ingredients:
1 pkg. (10 oz.) salad greens
1 pkg. (6 oz.) LOUIS RICH Grilled Chicken Breast Strips
1 medium tomato, chopped
1 cup croutons
1 bottle (8 oz.) KRAFT Classic Caesar Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese

Preparation:
Toss greens with chicken, tomato and croutons.
Serve with dressing; sprinkle with cheese.


Grilled Chicken Caesar Salad
1 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1 tsp. oregano
1/2 tsp. marjoram
Salt and pepper to taste
4 boneless chicken breasts

Combine all ingredients except chicken together
and mix well to create marinade.
Place chicken in a large baking dish and place
marinade over chicken.
Marinate in the refrigerator for several hours.
When chicken has marinated for a sufficient time,
place on a hot grill and grill for 7 - 10 minutes
per side until juices run clear.
Place chicken on a platter to cool.

Salad Ingredients:
1 - 2 cloves garlic
2 large heads Romaine lettuce gently torn
into bite-sized pieces
1 cup croutons
Freshly grated Parmesan cheese

Dressing:
see the bottom recipe

Rub the inside of a large salad bowl with the
garlic cloves and them and discard the cloves.
Combine salad ingredients together and place in the bowl.
Slice marinated and cooked chicken and place over salad.
Combine dressing ingredients and shake well.
Pour over salad and toss.


Chicken Caesar Salad

Time: 30 minutes (30 min prep)
Makes: 8 servings

4 chicken breast halves
4 romaine lettuce hearts, tough outer leaves removed,torn into bite-sized pieces
4 small tomatoes, cut into small wedges
1 to 2 orange sweet bell pepper or yellow sweet pepper , cut into strips
2 hard-boiled eggs, thinly sliced
1 cup freshly grated parmesan cheese
salt and pepper
croutons
---Dressing---
1 cup virgin olive oil
3 cloves garlic, peeled
2 teaspoons Dijon mustard
2 tablespoons feta cheese, crumbled
4 anchovy fillets
1 teaspoon Worcestershire sauce
1 lemon, juice of
6 to 8 drops Tabasco sauce

1. Grill the chicken breasts.
2. Cut in half horizontally and grill the inside surfaces briefly also.
3. Allow to cool somewhat and then cut into slices across the grain so they
won't fall apart.
4. Place the lettuce in the bottom of a very large salad bowl or in two bowls.
5. Drizzle dressing over the lettuce and toss well.
6. Don't overdress.
7. Arrange chicken slices, tomato wedges, pepper slices, egg slices, and
croutons on top.
8. Sprinkle with parmesan cheese.
9. Grate pepper over the surface, but it probably won't need any salt.
10. Dressing: Put everything in a food processor or blender and blend until
smooth.

Caesar Chicken Salad

All Natural PAM® Olive Oil Cooking Spray
4 Country Pride® skinless, boneless chicken breast halves, cut into
strips
4 cloves garlic, minced
1/2 bag (16oz) prepared salad greens (about 6 cups)
2 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce
dash hot pepper sauce
2 cups PAM® croutons (recipe below)
1/4 cup grated Parmesan chesse, divided

Child: Spray 10-inch skillet with PAM®. Saute chicken and garlic
until chicken is tender; set aside. Place lettuce in salad bowl and
spray with PAM® for 8 seconds; toss to coat. In cup, combine lemon
juice, Worcestershire sauce and hot pepper sauce; pour over lettuce
and toss to coat. Add croutons and sprinkle with 2 tablespoons
cheese; toss to combine. Top salad with chicken and sprinkle with
remaining cheese. Makes 4 servings. PAM® Croutons: Adult: Cut 8-inch
loaf French bread into 1/4-inch thick slices. Child: Spray both sides
with 1/2-second spray of PAM® Olive Oil Cooking Spray; place on
cookie sheet. Sprinkle with 1 teaspoon garlic powder and 2
tablespoons parsley flakes. Adult: Toast under broiler until lightly
browned on both sides. Let cool slightly and cut into cubes. Use 2
cups in salad; store remainder in airtight container. Makes 3 cups.