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Chicken Potato Caesar Salad
Recipe By :HOW TO BOIL WATER SHOW #BW8302
Serving Size : Preparation Time :
Categories :New Text Import
Amount Measure Ingredient -- Preparation Method
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1 pound boneless, skinless chicken breasts
Salt and pepper
2 tablespoons olive oil
1/2 pound new potatoes, boiled, -- drained and sliced
Dressing:
6 cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon white vinegar
Lemon juice
2 tablespoons mayonnaise
1/2 cup olive oil
Salt and pepper
Minced anchovy fillets
1 large head of romaine lettuce, -- washed and dried
Garnish:
Finely chopped parsley
Whole anchovies
Slice chicken breasts into strips and season with salt and pepper. In a
non-stick skillet, heat oil over medium high heat. Add chicken and cook
until golden brown and chicken is no longer pink in the middle, about 4-5
minutes. Remove chicken to paper towels to drain. Combine chicken and
sliced boiled potatoes in a large bowl and set aside.
For the dressing, combine garlic, mustard, vinegar and two pinches of salt
in a blender and process. Add mayonnaise and blend together to form a thick
base. In a slow stream add olive oil through hole in lid. Scrape dressing
with spatula into a bowl and season to taste with salt, pepper and lemon
juice. If desired, add anchovy to dressing to create a deeper, saltier
flavor.
Toss the chicken and potatoes with 3 or 4 tablespoons of the dressing.
Place ripped up romaine lettuce leaves in a large bowl and toss with
several tablespoons of the dressing. Arrange lettuce on a plate and top
with chicken and potatoes. Garnish with chopped parsley and anchovies, if
desired.
Yield: 2 servings
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