Printable Recipe: Cool Chicken Caesar Salad Recipe

Cool Chicken Caesar Salad Recipe

Caesar salad makes a wonderful addition to any list of light summer dinner recipes. It's satisfying, cool, tangy, and flavorful... particularly when topped with freshly grated Parmesan cheese.

The chicken in this recipe is an optional addition. Want a lighter salad? Leave it out. Want to add a little meat to this otherwise meatless summer dinner party menu? Keep it in. Or substitute shrimp or seared salmon! It's up to you.

Be sure to mix in the dressing JUST before serving. Otherwise, this salad will have a tendency to get soggy.

Serves about 6.

Ingredients:

Chicken:
6 skinless chicken breasts
2 tbsp. extra virgin olive oil
1 tsp. dried oregano
1/2 tsp. fresh ground pepper
1/2 tsp. salt
4 cloves garlic, minced

Salad and Dressing:
1/3 C. good quality mayonnaise
2 tbsp. whole milk
1 tbsp. olive oil
1/4 C. freshly shredded parmesan cheese
2 tbsp. freshly squeezed lemon juice
2 tsp. minced garlic (fresh!)
1/2 tsp. Worcestershire sauce or anchovy paste
1 tsp. cracked black pepper
Salt, to taste
1 large head Romaine lettuce
Croutons (garnish)
Shaved parmesan cheese (garnish)

Instructions: 1. To make the chicken, mix the oil with the salt, pepper, garlic, and oregano. Rub this into the chicken before cooking. Cover and marinate several hours or overnight (if you don't have time to marinate, that's okay, too).

2. Grill the chicken for about 10 minutes on each side, continuing to turn until the meat reaches 165 degrees or is no longer pink inside.

3. Cool to warm, then slice into strips for the top of the salad. If you want to make the chicken ahead of time, it's fine to serve it sliced cold. Simply keep the meat in the refrigerator until you're ready to serve.

4. To assemble the salad, simply tear up the romaine lettuce and place it in a large salad bow.

5. Using a whisk, assemble the dressing ingredients (milk, cheese, lemon, garlic, Worcestershire, salt and pepper). You can also make the dressing up to 48 hours in advance, if you like. Pour over lettuce right before serving, and toss gently.

6. Divide salad mixture evenly among your serving plates (chilled plates are best, as they keep the greens from wilting).

7. Put several pieces of meat on top of each bed of lettuce, decorate with a small handful of croutons, and sprinkle with parmesan shavings. Garnish this light summer dinner recipe with freshly ground black pepper as desired.