LEFTOVER CHICKEN CAESAR SALAD
Make and share this Leftover Chicken Caesar Salad recipe from Food.com.
Provided by English_Rose
Categories Whole Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Peel the garlic and place in a pan with the wine. Bring to the boil and cook for about five minutes until the cloves are soft.
- Take two pans. Crisp the bacon in one and cook the bread cubes in some butter until golden brown in the other one.
- Remove the leaves from the lettuce and wash and dry well, then cut into chunky pieces.
- Using a hand blender, add the wine and garlic together with the egg yolks, anchovy and cheese and blend, adding the oil slowly to stop the mix from splitting. Add the mustard and seasoning to taste.
- Put everything into a bowl together with the leftover chicken and mix together. Season and serve.
Nutrition Facts : Calories 914.5, Fat 80.2, SaturatedFat 18.8, Cholesterol 237.3, Sodium 971.3, Carbohydrate 21, Fiber 7.1, Sugar 5.2, Protein 24.5
LEFTOVERS: CHICKEN WITH SESAME CAESAR SALAD
Steps:
- In a food processor, add yolks, anchovies, garlic and mustard. Mix and when well incorporated, slowly drizzle in oil to emulsify. Add juice, cheese and mix well. Check for seasoning and adjust. Toss dressing with romaine leaves and chicken strips.
- PLATING On an oval plate, lay out salad topped with the chicken. Garnish with sesame seeds.
- Wine Suggestion: Viognier Vin de Pays Des Comtes Rhodaniens, 1997
CAESAR SALAD WITH CRISPY CHICKEN
Have chicken left over from supper? Use it up in a crisp salad with creamy Caesar dressing
Provided by Good Food team
Categories Lunch, Main course
Time 5m
Number Of Ingredients 8
Steps:
- In a large bowl, mix the mayonnaise, lemon juice, Worcestershire sauce, grated Parmesan and garlic, then season. When ready to eat, add the chicken slices, croutons and lettuce. Mix well and sprinkle with extra Parmesan, if you like.
Nutrition Facts : Calories 368 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.9 milligram of sodium
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.
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
NEXT LEVEL CHICKEN CAESAR SALAD
Toss lettuce, croutons and cheese in a punchy anchovy and garlic dressing for a traditional Caesar salad - plus griddled chicken to take the flavour up a notch
Provided by Barney Desmazery
Categories Dinner, Lunch, Side dish, Starter, Supper
Time 1h20m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Remove the skin from the chicken and set aside. Cover the chicken with cling film and bash out to flatten slightly, then put in a large bowl with half of the lemon juice, 1 garlic clove, a drizzle of oil and some salt and pepper. Set aside.
- If you're making the crackling, lay the chicken skin on a baking sheet lined with baking parchment and sprinkle with sea salt. Put another piece of baking parchment on top, then weigh it down with a baking tray. Roast for 25-30 mins until crisp and golden.
- Meanwhile, trim the crusts off the sourdough and tear the centre into pieces. Tip onto a baking tray, drizzle with the rest of the olive oil and finely grate over 15g of the parmesan. Toss everything together so the bread is completely coated in oil and cheese. Bake in the oven for 15-25 mins with the crackling (if making), tossing a few times, until golden and crunchy. The croutons and crackling can be prepared a day ahead and kept in an airtight container.
- For the dressing, use a pestle and mortar to crush the remaining garlic to a paste, then mash in the anchovies. Spoon into a bowl and finely grate in 10g parmesan, then add the remaining lemon juice, mayo and mustard. Gradually stir in 4 tbsp oil. Can be made three hrs ahead.
- Heat a griddle pan until smoking. Griddle the chicken for 4-5 mins on each side until just cooked, then set aside. Trim and discard any limp outside lettuce leaves and trim the rest into bite-sized lengths. Slice the chicken into pieces and use a peeler to shave the remaining parmesan, grating the final stump that can't be shaved.
- To serve, tip the lettuce, croutons, chicken and cheese into a large salad bowl and drizzle with most of the dressing. Toss everything together well (the easiest way is with your hands), then drizzle with more dressing, scatter with the crackling and serve.
Nutrition Facts : Calories 838 calories, Fat 56 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 2.2 milligram of sodium
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