Caribbean Chicken Caesar Salad For Two Recipes

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QUICK CHICKEN CAESAR SALAD



Quick Chicken Caesar Salad image

Kim Blanda of Neptune, New Jersey hails this zesty dish a success. "After tasting the salad at a friend's going-away party, I made sure to request the recipe. Now I fix it for my husband just about every week," she tells. :It's great with a potato or pasta side dish and chunks of crusty bread."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

6 cups torn romaine
1 pound boneless skinless chicken breasts, cooked and cut into strips
2 cups seasoned salad croutons
3/4 cup shredded Parmesan cheese
1/2 teaspoon salt
6 tablespoons olive oil
1/3 cup lemon juice
3 to 4 garlic cloves, minced
1/4 teaspoon coarsely ground pepper

Steps:

  • In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the oil, lemon juice, garlic and pepper. Pour over salad; toss to coat.

Nutrition Facts : Calories 318 calories, Fat 21g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 573mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 22g protein.

CAESAR SALAD FOR TWO



Caesar Salad for Two image

There's no need to dine out when you crave a classic Caesar salad -- make this rendition at home, with all the bells and whistles.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 10

2 thick slices rustic white bread, cut into 1-inch cubes
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
1 garlic clove, minced
2 anchovy fillets, minced
1 large egg yolk or 1 tablespoon pasteurized egg yolk
1 1/2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1 small head romaine lettuce, cored, outer leaves discarded, and heart cut into 1 1/2-inch pieces
2 tablespoons freshly grated Parmesan

Steps:

  • Preheat oven to 400 degrees. On a rimmed baking sheet, toss bread with 1 tablespoon oil and season with salt and pepper. Bake until golden brown, 10 to 12 minutes. Let croutons cool completely.
  • On a cutting board, combine garlic, anchovies, and 1/2 teaspoon salt. Using a large knife, drag the blade at an angle across mixture until a paste forms. Transfer to a large bowl and whisk in egg yolk, mustard, and lemon juice. Gradually whisk in 3 tablespoons oil. Season with pepper. Just before serving, add croutons and lettuce to dressing and toss; top with Parmesan.

Nutrition Facts : Calories 510 g, Cholesterol 7 g, Fat 37 g, Fiber 3 g, Protein 21 g

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