PROPER CHICKEN CAESAR SALAD
Provided by Jamie Oliver
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- With my own versions of the classics, like Caesar salad, it's not about changing things entirely; it's about respecting the original while bigging up the flavors and textures where I can. My twists for this salad are to use chicken legs (not dry old breasts!), smoky pancetta and lovely rustic croutons to suck up all the juices. It's a lovely little salad with just a hint of attitude - and it's versatile, as you can serve it hot or cold.
- P.S. Use your imagination - if you have any other unusual salad leaves, flowers or herb shoots lying around, chuck some in to make it look a little less predictable.
- Preheat the oven to 400 degrees F.
- Place the chicken legs in a snug-fitting roasting pan with the pieces of torn-up bread. Sprinkle with the chopped rosemary, drizzle with olive oil and season with salt and pepper. Mix with your hands to make sure everything is well coated, then lift the chicken legs up to the top, so they sit above the bread. This way, the bread will soak up all the lovely juices from the chicken, giving you the best croutons! Pop the pan into the preheated oven.
- After 45 minutes the chicken should be nicely cooked. Take the pan out of the oven, drape the pancetta or bacon over the chicken and croutons, and put back for another 15 to 20 minutes for everything to crisp up. The chicken legs are ready when you can pinch the meat off the bone easily. When they're cooked, remove the pan from the oven and set it aside for the chicken to cool down slightly.
- Pound the garlic and anchovy fillets in a pestle and mortar or a Flavor Shaker until you have a pulp. Scrape into a bowl and whisk in the Parmesan, creme fraiche, lemon juice and 3 times as much extra-virgin olive oil as lemon juice. Season dressing, to taste, with salt and pepper.
- Pull the chicken meat off the leg bones - you can use 2 forks to do this, or your hands if you're tough like me - and tear it up roughly with the croutons and the bacon. Wash, spin dry and separate the lettuce leaves, tear them up and toss with the chicken, croutons, bacon and creamy, cheesy dressing. Scatter with some Parmesan shavings.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
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
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 :
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