Chicken Caesar Salad: Lots of Little Recipes

Chicken Caesar Salad

I figured I’d try a chicken Caesar salad wherein I made pretty much everything from scratch, and hey, it worked! It was totally tasty, the dressing and croutons particularly. The consuming roommate also enjoyed it quite a bit, though I think it would have been improved by cooking the chicken in advance and letting it cool down a bit.

This has several components that I made in varying stages of advance. It was pretty easy, but you do have to plan ahead a little bit to let the dressing hang out.

All-Purpose Vaguely Greek Marinade, from inside my head

juice and zest of 1 lemon
1/4 c. extra virgin olive oil
2 tsp. salt
3-4 cloves garlic, smashed
1 tsp. fresh pepper
1 tsp. dried oregano (optional)

Mix the hell out of it. I use a big ol’ zip top bag for it, generally. It’s good on pork, chicken and — if used briefly — white fish.

Salad Chicken, also from inside my head

All-Purpose Vaguely Greek Marinade, recipe above
1 1/2 lbs. chicken (I used breast tenders)

Marinate the chicken 2 hours, up to overnight. Grill until pleasantly charred on the outside and cooked through. Let cool briefly and chop into bite-sized pieces.

Croutons, likewise from my head

3-4 slices bread (Homemade Bread is pretty dang good for this)
3 Tbsp. extra virgin olive oil
2 cloves garlic, smashed
salt and pepper to taste

Heat the oil and garlic in a skillet over medium heat. Cut the bread into cubes and put them in the pan, tossing them quickly to coat them in oil instead of letting them sop it up all unevenly like sponges with bad balance. Add salt and pepper to taste once the bread cubes are coated (that way it will stick!). Cook, stirring frequently, until brown and crunchy, around 15 minutes.

Creamy Caesar Dressing, adapted from WWLTMom on food.com

juice of 1 lemon
1 tsp. anchovy paste
1 tsp. dijon mustard
1 tsp. Worcestershire sauce
2 cloves garlic, grated
1/4 c. mayonnaise
1/2 c. extra virgin olive oil
1/4 c. grated Parmesan
salt and pepper to taste

Mix lemon juice, mustard, Worcestershire sauce and garlic thoroughly. Stir in the mayonnaise and whisk again. While you’re whisking, stream the oil in slowly; the dressing should stay creamy while the oil goes in. Stir in the Parmesan and some pepper and taste for salt. The garlic will mellow out a bit while it sits in the fridge overnight (you are making this the day before, right?) and all the flavors will meld.

 

Chop up some romaine, combine all these things (not the marinade, you already used that up), nom ferociously. Feeds around three.

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~ by iliadawry on 21 June 2012.

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