CHICKEN CAESAR SALAD RECIPE EASY RECIPES

Name: Quick Chicken Caesar Salad
Prep time: 10 min
Total time: 10 min
Yield: 6 servings.
Ingredients: 6 cups torn romaine; 1 pound boneless skinless chicken breasts, cooked and cut into strips; 2 cups seasoned salad croutons; 3/4 cup shredded Parmesan cheese; 1/2 teaspoon salt; 6 tablespoons olive oil; 1/3 cup lemon juice; 3 to 4 garlic cloves, minced; 1/4 teaspoon coarsely ground pepper

QUICK CHICKEN CAESAR SALAD RECIPE: HOW TO MAKE IT

Quick Chicken Caesar Salad Recipe: How to Make It image

After tasting this easy chicken Caesar salad recipe at a friend's going-away party, I made sure to request the recipe. Now I fix it for my husband just about every week. It's great with a potato or pasta side dish and chunks of crusty bread. —Kim Blanda, Neptune, New Jersey

Provided by Taste of Home

Categories Lunch

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 9

Ingredients

6 cups torn romaine
1 pound boneless skinless chicken breasts, cooked and cut into strips
2 cups seasoned salad croutons
3/4 cup shredded Parmesan cheese
1/2 teaspoon salt
6 tablespoons olive oil
1/3 cup lemon juice
3 to 4 garlic cloves, minced
1/4 teaspoon coarsely ground pepper

Steps:

In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the oil, lemon juice, garlic and pepper. Pour over salad; toss to coat.

Nutrition Facts : Calories 318 calories, FatContent 21g fat (5g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 573mg sodium, CarbohydrateContent 12g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 22g protein.

CHICKEN CAESAR SALAD RECIPE - MARTHA STEWART

Chicken Caesar Salad Recipe - Martha Stewart image

With a little advance preparation, the components for this tasty Chicken Caesar Salad can be stored in the fridge and then assembled and served within minutes.

Provided by Martha Stewart

Categories Bread Recipes

Total Time 45 minutes

Prep Time 45 minutes

Number Of Ingredients 10

Ingredients

4 ounces Italian bread, cut in 3/4-inch cubes (about 4 cups)
3 tablespoons olive oil
Coarse salt and ground pepper
4 chicken cutlets (each 2 to 3 ounces and 1/2 inch thick)
1 package romaine lettuce hearts (18 to 20 ounces)
1/4 cup freshly squeezed lemon juice (from 2 lemons)
1/4 cup reduced-fat mayonnaise
1/4 cup grated Parmesan
2 anchovy fillets, roughly chopped (optional)
1 small garlic clove

Steps:

Make croutons: Preheat oven to 375 degrees. Place bread on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat. Bake, tossing occasionally, until golden, 12 to 15 minutes; remove from oven; and let cool.
Make chicken: Heat remaining tablespoon oil in a large skillet over high. Season chicken with salt and pepper. Cook until opaque throughout, 1 to 2 minutes per side; remove from skillet and let cool.
Prepare lettuce: Cut romaine crosswise into 1-inch ribbons; wash and dry.
Make dressing: In a blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until smooth. If preparing this recipe in advance, see storage instructions (below).
If stored in refrigerator, bring chicken and dressing to room temperature. Slice chicken crosswise into strips; toss with croutons, lettuce, and dressing.

Nutrition Facts : Calories 349 g, FatContent 19 g, FiberContent 2 g, ProteinContent 23 g

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