Wednesday, September 21, 2011

My Chicken Caesar Salad

My Chicken Caesar Salad
From the kitchen of Stephanie

Organic Romain Lettuce
Fresh Ground Black Pepper
Fresh Grated Parmesan Cheese
Texas Toast Caesar Croutons (I choose these because there is no High Fructose Corn Syrup or you can also make homemade ones)
Newman's Extra Virgin Olive Oil Caesar Dressing
Organic Chicken Breasts (2)


1. Marinate the chicken in Salad Dressing (in an oven proof dish) for 1-2 hours
2. Cook Chicken at 375 for 35 minutes covered (in the same dish you marinated the chicken in), 5 minutes uncovered
3. While Chicken is cooking, wash and chop lettuce (I like to put paper towels in the bottom of my bowl and them put the lettuce on top to catch any extra water that drips off. Place bowl of lettuce in fridge.
4. Once the Chicken is done, I take it out and let it sit for about 5 minutes before chopping.
5. While waiting for the Chicken to cool, I shred the Parmesan onto the lettuce and add Fresh Cracked Pepper to taste
6. Then add the diced, warm chicken and croutons
7. Finish with adding dressing and toss...serve immediately

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