Chicken Caesar Salad

Chicken Caesar Salad

Fresh picked Romaine lettuce is the start of something really good!

Red and green Romaine lettuce

For chicken:

Coat chicken breast with olive oil. Sprinkle

4-1-1 Seasoning liberally all over chicken. Roast at 350 degrees for 35 minutes or until juices run clear and skin is nicely browned. When done, remove from oven and let rest for at least 10 minutes. When ready for use, debone and slice into pieces about 1/2 inch thick.

Bone-in chicken breast with skin.

Sourdough bread

Cut it up into cubes.

For croutons:

Place the cubes on a baking sheet, toss with olive oil and 4-1-1 Seasoning. Bake at 350 degrees for about 10 minutes until toasted. If you have multiple racks in your oven, this can go in at the same time as the chicken breasts.

Sourdough bread cubes.

For dressing:

1 cup “Eat and Grow Thin” Dressing

1 tsp. minced garlic

1 tsp. Worchestershire sauce

1 tsp. anchovy paste (Don’t be put off by this. You need it for the authentic flavor)

1/2 cup grated Parmesan cheese

1/4 tsp. salt

1/4 tsp. pepper

Mix all ingredients together. I just mixed it all in the same measuring cup that I used to measure out the drressing. I was concerned about the consistency being too thin but it worked out to be just right after I added the cheese. Of course, you can use commercially prepared dressing. However, I think the homemade stuff is worth the effort. If you are going to use Mrs. Dull’s dressing, as I did, for the base, you can make it up the day before. It keeps well in the refrigerator and it’s essentially a thin homemade mayonnaise. The only fat that is has is the egg yolks. Traditional Caesar Salad dressing has raw eggs. With this method, the eggs are cooked.

Caesar salad dressing

To assemble:

Toss washed and torn greens with salad dressing. Place on a pretty plate. Top with sliced chicken. Add toasted croutons. Grate some good quality Parmesan cheese on top.

Chicken Caesar Salad