CAESAR CHICKEN SALAD

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Caesar Chicken Salad image

Provided by Food Network

Categories     side-dish

Time 2h

Yield 2 servings

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
2 tablespoons vegetable oil
2 tablespoons white wine vinegar
1 small clove garlic, peeled
2 to 3 cups diced skinless, boneless cooked chicken cut into bite-sized pieces
2 ounces canned flat anchovy filets, drained
2 scallions (green onions), trimmed, thinly sliced
1 red bell pepper (6 ounces) washed, seeded and cut into 1/2-inch dice
4 to 6 leaves (4 ounces) romaine lettuce, washed, torn into 3/4-inch pieces
1-ounce chunk fresh Parmesan cheese
1 to 1 1/2 cups store-bought or homemade garlic croutons (see below)
Salt and freshly ground black pepper

Steps:

  • in a blender puree the oils, vinegar, anchovies and garlic clove. Season to taste with salt and pepper and transfer to a mixing bowl. Add the chicken, scallions and peppers, and marinate for as long as possible before serving.
  • Right before serving, add the romaine lettuce, toss the ingredients together and season to taste with salt and pepper.
  • Let each diner grate some Parmesan over their portion of salad and garnish with croutons.

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