CLASSIC CHICKEN CAESAR SALAD
A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.
Provided by Cracker Barrel
Categories Trusted Brands: Recipes and Tips CRACKER BARREL Shreds
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Cover 4 plates with lettuce.
- Top with all remaining ingredients except dressing.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g
CHICKEN CAESAR SALAD
A classic chicken salad recipe, featuring crunchy croutons and a creamy, garlic dressing. Ideal for lunch with friends
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.
- Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
- Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it's hot enough) and leave for 4 mins.
- Turn the chicken, then cook for 4 mins more. Check if it's cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
- Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
- Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt - if yours is thicker, stir in a few tsps water to thin it.
- Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
- Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.
GRILLED CHICKEN CAESAR SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill or grill pan to medium high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.
Nutrition Facts : Calories 610, Fat 44 grams, SaturatedFat 9 grams, Cholesterol 85 milligrams, Sodium 565 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 36 grams
CHICKEN CAESAR SALAD
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 Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Number Of Ingredients 10
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, Fat 19 g, Fiber 2 g, Protein 23 g
GRILLED CHICKEN CAESAR SALAD
Whenever we're invited to potlucks, I'm always asked to bring a salad because people know it's one of my specialties. This dish is especially good on summer days when it's too hot to cook on the stove. -Deb Weisberger Mullett Lake, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a large bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates. Slice chicken; arrange on salads.
Nutrition Facts :
CHICKEN CAESAR PASTA SALAD
This is a favorite of ours in the summer. Also great made with shrimp in place of chicken!
Provided by sixgermans
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 2h27m
Yield 10
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain and rinse with cold water.
- Stir pasta, chicken, green bell pepper, eggs, Parmesan cheese, and red onion together in a bowl. Pour salad dressing over the top and toss to coat. Cover the bowl with plastic wrap and refrigerate until chilled and flavors blend, at least 2 hours.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 34.1 g, Cholesterol 101.6 mg, Fat 15.5 g, Fiber 1.7 g, Protein 25.5 g, SaturatedFat 4.1 g, Sodium 209.8 mg, Sugar 2 g
GRILLED CHICKEN CAESAR SALAD
Makes a great grilled chicken Caesar salad with a definite bite to it. You can use less garlic and anchovies if you prefer a milder flavor.
Provided by Kate Killion Kvech
Categories Salad Green Salad Recipes Caesar Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine 1/4 cup Parmesan cheese, olive oil, anchovies, garlic, egg, lemon juice, red wine vinegar, Worcestershire sauce, mustard, salt, pepper, and horseradish in a blender; blend until smooth. Set dressing aside.
- Cook chicken on the preheated grill, flipping halfway through, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken when cool enough to handle.
- Place romaine lettuce in a large bowl and pour dressing over top; toss until completely coated. Top with grilled chicken, remaining Parmesan, and croutons.
Nutrition Facts : Calories 369.1 calories, Carbohydrate 9.2 g, Cholesterol 125.8 mg, Fat 22.3 g, Fiber 2.7 g, Protein 33.4 g, SaturatedFat 5.2 g, Sodium 772 mg, Sugar 1.4 g
CHICKEN CAESAR SALAD
You'll find this salad makes a nice addition to any brunch buffet. The robust Caesar dressing adds some "zest" to the mild flavors of chicken and vegetables.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first eight ingredients. Just before serving, stir in lettuce, onion and carrot; toss to coat.
Nutrition Facts :
CHICKEN CAESAR PASTA SALAD
Toss grilled chicken, romaine and fresh tomatoes with pasta in a creamy Caesar dressing.
Provided by Food Network Kitchen
Time 40m
Yield 4-6
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the mayonnaise, Parmesan, sour cream, lemon juice, Worcestershire, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add it to the large bowl and set aside.
- Prepare a grill or grill pan for medium-high heat. Sprinkle the chicken breast with salt and pepper. Lightly oil the grill grates or grill pan. Grill the chicken, flipping once, until well-marked and the internal temperature registers 165 degrees F on an instant-read thermometer, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
- Add the grilled chicken, romaine, celery and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
EASY CHICKEN CAESAR SALAD
This delicious chicken caesar salad can be thrown together easily on a work night. I took this to a carry in at my SIL's and was so embarrassed because everyone raved about the salad and kept going back for seconds (and thirds!) but said nothing about her main meal entry.
Provided by Claudia Dawn
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash and lay out lettuce leaves on paper towels and pat dry.
- Cut lettuce into 1 inch strips and place in a large mixing bowl.
- Add chicken, bacon bits, mozzarella cheese, green onions, and toss.
- Cover lettuce with a fairly generous amount of Parmesan cheese and salt and pepper and toss again.
- Mix in Caesar Ranch dressing until lettuce is nicely coated.
- Add croutons to individual salad bowls when serving so they won't get soggy.
CHICKEN CAESAR PASTA SALAD RECIPE BY TASTY
Here's what you need: farfalle pasta, chicken, olive oil, salt, pepper, romaine lettuce, grape tomatoes, crouton, parmesan cheese, caesar dressing
Provided by Claire Nolan
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Boil water, add the pasta, and cook according to package instructions. Drain water, and let the pasta chill.
- Meanwhile, season each of the chicken breasts with 1 Tbsp. olive oil, salt, and pepper.
- Grill for six to eight minutes on each side. Cut the chicken into bite-size pieces.
- In a large bowl combine pasta, romaine lettuce, tomatoes, chicken, croutons, parmesan, and Caesar dressing. Toss gently.
- Nutrition Calories: 3059 Fat: 110 grams Carbs: 267 grams Fiber: 22 grams Sugars: 22 grams Protein: 242 grams
- Enjoy!
Nutrition Facts : Calories 857 calories, Carbohydrate 67 grams, Fat 43 grams, Fiber 5 grams, Protein 47 grams, Sugar 6 grams
EASY AND FAST CAJUN CHICKEN CAESAR SALAD
This is an easy supper for one or more, I'll tell you this one isn't a bore. Could be used as an entree or a main dish, for lunch or for supper whatever you wish.
Provided by Melissa Bellemare
Categories Salad Green Salad Recipes Caesar Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
- In a preheated skillet, add the chicken, seasoning mix and oil. Cook until chicken is golden brown. Remove from heat and set aside.
- In a salad bowl, combine Romaine, enough salad dressing to coat, Parmesan cheese and bacon. Toss and place on individual salad plates. Top with the sliced chicken and serve.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 4.4 g, Cholesterol 95.3 mg, Fat 24.7 g, Fiber 1.8 g, Protein 32.6 g, SaturatedFat 6.2 g, Sodium 815 mg, Sugar 1.1 g
GRILLED CHICKEN CAESAR SALAD
Depending on your appetite, this variation on a classic Caesar salad with grilled chicken makes an excellent first-course or a full-on meal. Hitting the lettuce with a little fire is an unexpectedly brilliant trick; the green leaves char and crisp and the insides become slightly tender, but you still get the satisfying crunch everyone loves about romaine. If you're a pescatarian, try it with grilled tuna, salmon or scallops.
Provided by Florence Fabricant
Categories dinner, lunch, salads and dressings, appetizer, side dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place 2 tablespoons of olive oil in a small saucepan. Add anchovies and cook on low, stirring, until they fall apart and meld with the oil. Place in a small bowl. Add the lemon juice, Worcestershire sauce, garlic and remaining olive oil.
- Place chicken in a bowl, add 1/4 cup of the olive oil dressing, turn to coat chicken breasts, cover and set aside to marinate 2 hours, longer if refrigerated.
- Separate egg whites and yolks. Place yolks in a small dish, add a little of the dressing, blend until smooth and mix in with the rest of the dressing. Stir in cheese. Season with salt and pepper. Dice whites and keep them separate.
- Light a grill. Remove any tired outer leaves from the romaine, then quarter each head vertically. Place on a large platter and drizzle cut sides with a little of the dressing. Grill romaine close to the heat source, turning clusters of leaves and any individual leaves so they wilt a little and become lightly charred. Remove. Place bread on grill and sear to toast. Remove. Place chicken on grill and cook, turning a few times and basting with the marinade until cooked through, about 15 minutes. It's best to grill chicken away from the source of heat so it does not char.
- Coarsely shred romaine onto a large rimmed platter. Dice toasted bread and add it, along with the egg whites. Drizzle with about half the dressing. Slice the chicken about 1/2-inch thick, arrange it over the romaine and drizzle with the remaining dressing. Serve warm.
Nutrition Facts : @context http, Calories 620, UnsaturatedFat 31 grams, Carbohydrate 20 grams, Fat 42 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 9 grams, Sodium 1059 milligrams, Sugar 5 grams, TransFat 0 grams
TACO CHICKEN CAESAR SALAD WRAPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a medium skillet over medium-high heat. Add the chicken, chili powder, paprika, cumin and some salt and pepper to the skillet and cook, stirring occasionally, until the chicken is evenly coated with the spices, browned and cooked through, 5 to 7 minutes. Set aside.
- To make the dressing, mix the mayonnaise, Dijon mustard, adobo sauce, garlic salt, Worcestershire sauce and salt and pepper to taste in a medium bowl until well combined. Add the romaine lettuce and toss until well coated. Then add 1/2 cup of the Parmesan and toss again.
- Lay out the tortillas and top each one with half of the dressed romaine, tomatoes, Cheddar cheese and taco chicken. Sprinkle each with 2 tablespoons Parmesan. Roll up the tortillas, leaving one end open, then wrap in sandwich paper, leaving 1 to 2 inches of the wrap open and exposed. Enjoy, removing the paper as needed. To transport, cover each wrap entirely in foil.
LEMON-HERB CHICKEN WITH ROASTED POTATOES AND EASY CAESAR SALAD
Provided by Lesley Porcelli
Categories Chicken Leafy Green Herb Potato Poultry Vegetable Roast Dinner Root Vegetable Fall Winter Healthy Self Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Chicken:
- Mix lemon juice, basil, oregano and garlic. Season chicken with salt and pepper. Heat oil over medium heat in a large skillet. Cook chicken 8 minutes; turn and cook 5 minutes more. Add lemon-juice mixture and stir up anything stuck to skillet. Reduce heat and cover; simmer until cooked through, about 6 minutes.
- Potatoes:
- Heat oven to 450°F. Toss all ingredients in a roasting pan and cover with foil. Cook 20 minutes. Remove foil; cook 20 minutes more, stirring once.
- Salad:
- Toast bread until very crisp, then rub each slice with 1 teaspoon garlic. Beat remaining 1 teaspoon garlic with anchovies, lemon juice, oil and salt with a fork in a salad bowl until well emulsified. Add lettuce; toss to evenly coat leaves. Grind black pepper over salad. Dice garlic toast and add croutons to salad. Toss again to mix well. Serve salad immediately.
TORTELLINI & CHICKEN CAESAR SALAD
My family loved this pasta salad right from the start, so these days I serve it a lot. When grilling season hits, I grill the chicken as a special treat. -Lee Reese, Rolla, Missouri
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook tortellini according to package directions. Drain; rinse with cold water., Meanwhile, in a small bowl, combine chicken, onion, oil, garlic, salt and pepper; toss to coat. Heat a large skillet over medium-high heat. Add chicken mixture; cook and stir 4-6 minutes or until chicken is no longer pink. Remove from heat., In a large bowl, combine salad mix, tomatoes, olives, tortellini and chicken mixture. Drizzle with dressing; toss to coat. Sprinkle with cheese and bacon. Serve immediately.
Nutrition Facts : Calories 601 calories, Fat 34g fat (9g saturated fat), Cholesterol 99mg cholesterol, Sodium 1539mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 5g fiber), Protein 33g protein.
CHICKEN CAESAR MACARONI SALAD
Give me a Caesar salad anytime, no matter what form it's in. I like to add some chicken and artichokes to make this Caesar macaroni salad a little more hearty. -Shawn Barto, Palmetto, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, dressing mix, sugar, salt and pepper. In a large bowl, combine chicken, artichokes, Parmesan, capers and macaroni. Add dressing and toss gently to coat. , Refrigerate until serving. Top with croutons and additional capers if desired.
Nutrition Facts : Calories 318 calories, Fat 22g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 692mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
HERBED CHICKEN CAESAR SALAD
This salad looks and tastes fancy but couldn't be easier to make. It's my husband's favorite dinner.-Kay Andersen, Bear, Delaware
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Brush chicken with oil. Combine the basil, oregano, garlic salt if desired, pepper and paprika; sprinkle over chicken. Grill, uncovered, over medium-low heat for 12-15 minutes or until a thermometer reads 170°, turning several times. , Arrange romaine and tomato on plates. Cut chicken into strips; arrange over salads. Drizzle with dressing. Sprinkle with croutons if desired.
Nutrition Facts : Calories 219 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 467mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
CAESAR SALAD ROAST CHICKEN
The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized and flavorful.
Provided by Molly Baz
Categories Bon Appétit Dinner Salad Roast Poultry Chicken Anchovy Mayonnaise Mustard Shallot Parmesan Lettuce Lemon Garlic Soy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a rack in lower third of oven; preheat to 450°F. Whisk anchovies, garlic, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 Tbsp. oil, and 1½ tsp. pepper in a small bowl. Set aside 1 Tbsp. anchovy mayo in another small bowl.
- Pat chicken dry; season outside and inside all over with salt. Arrange breast side up in a cast-iron skillet and tuck wings underneath. Arrange shallots around (if using legs, nestle under and around); season with salt and pepper. Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.
- Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes. Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°F, 45-55 minutes. If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 40 minutes (a thermometer inserted right at the joint should register 160°F). Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. Reserve skillet.
- Reduce oven temperature to 400°F. Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice. Add reserved 1 Tbsp. anchovy mayo, remaining 3 Tbsp. mayo, and remaining 1 Tbsp. oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.
- Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12-15 minutes. Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.
- Slice remaining lemon into wedges. Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve with salad and more mustard alongside.
GRILLED CHICKEN CAESAR SALAD WITH GOUDA
This grilled chicken Caesar salad is a nice summertime meal!
Provided by Stuart
Categories Salad Green Salad Recipes Caesar Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mix salad dressing and orange juice in a large serving bowl; set aside.
- Coat chicken strips with canola oil, followed by chives, parsley, and tarragon. Season with salt and pepper.
- Cook chicken strips on the preheated grill with the lid closed until no longer pink in the centers and juices run clear, 7 to 10 minutes, depending on thickness of strips.
- While chicken cooks, add romaine, croutons, bacon, and Gouda cheese to the bowl with dressing and toss well. Top with hot chicken and serve immediately.
Nutrition Facts : Calories 478 calories, Carbohydrate 8.8 g, Cholesterol 110.8 mg, Fat 33.2 g, Fiber 2.1 g, Protein 34.7 g, SaturatedFat 11.1 g, Sodium 1162.8 mg, Sugar 2.6 g
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