Chicken Caesar Salad

Chicken Caesar Salad

 



 

Ingredients:

Preheat oven to 350F

 

4 pieces of chicken or turkey thighs marinated for several hours in buttermilk (you can substitute        ranch style dressing if buttermilk is unavailable)

 

1 deep roasting pan

 

Wipe marinade off protein.  Place in a roasting pan.  Roast for one hour.  Allow the protein to cool thoroughly.

 

Salad:

Romaine lettuce

Specialty lettuces (whatever is at your market)

bacon bits

Imported parmesan cheese

Croutons

 

Break up cleaned lettuce(s) with your fingers and place in a deep salad bowl.   Add croutons, bacon and cheese.  Set aside until serving time.

 

Salad Dressing:

1/3 cup of extra virgin olive oil

1 tbl. of lemon juice

2 inches of anchovy paste

1/3 cup of imported parmesan cheese

1 egg

 

Process by putting all ingredients in bowl of food processor and then drizzling in the olive oil slowly.  Taste.  Add extra cheese or lemon and salt and pepper to taste.  Set aside.

 

When protein is thoroughly cooked, remove skin and shred.  Place the protein on the salad.  Slowly drizzle the salad dressing over the salad.  Toss.  Taste.  If necessary, add more cheese, or salt and pepper.  This salad is served at room temperature, not hot.  If you serve the protein hot, it will wilt the salad.