Wednesday, July 28, 2010

Chicken Caesars’ Salad (House Recipe)

Recipe for 4

3 skinless chicken breasts
1 head crisp romaine lettuce, washed, dried, torn into bite size pieces
1 large green bell pepper cut into rings
2 tomatoes cubed
1 large clove garlic (or 2 small), minced
6 tablespoons olive oil
1 tablespoon mayonnaise (optional)
1 tablespoon balsamic vinegar
2 tablespoons anchovy fillets minced with a fork (paste)
1 talbespoon Worcestershire sauce
1 lemon, juice of
1 stalk celery, sliced (2 if small)
1/2 cup parmesan cheese, grated
1 cup croutons
salt and pepper


Brush the chicken fillets with half of the olive oil and cook on a preheated grill pan for at least 10 minutes turning occasionally. Make sure you do not overcook it. You need it to be tender but cooked. Remove from the pan, let it cool for a while and then place it in the refrigerator for at least half an hour to chill.
Then, add garlic to a mixing bowl. Add the rest of the olive oil and stir and let sit for a few minutes. Add vinegar, anchovy, Worcestershire, mayonnaise, lemon juice, some salt and pepper, stir to mix.
You can let this sit while you prepare the rest of your meal. This will help the sauce marinate itself.
Take four small salad bowls or even regular dishes. Divide equally and place in the bowls, the lettuce, bell pepper, tomatoes, croutons and celery. Remove the chicken from the refrigerator and cut it into strips. Again, share the chicken among the four bowls and sprinkle with the parmesan cheese. Just before serving, add the sauce over your salads. Enjoy with some crusty bread!


Tip: You may also try a simple Greek salad!