CLASSIC CHICKEN CAESAR SALAD
A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.
Provided by Cracker Barrel
Categories Trusted Brands: Recipes and Tips CRACKER BARREL Shreds
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Cover 4 plates with lettuce.
- Top with all remaining ingredients except dressing.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g
SKINNY CHICKEN CAESAR SALAD
Makeover the typically heavy Caesar dressing by swapping mayonnaise for Greek yogurt - low in fat and calories, but still deliciously creamy
Provided by Miriam Nice
Categories Lunch, Supper
Time 42m
Number Of Ingredients 9
Steps:
- Put the chicken breasts in a large bowl with the olive oil and 1 tbsp lemon juice, then season. Heat the grill to high. Put the chicken breasts on a foil-lined tray and cook under the grill for 10-12 mins until golden and cooked through, turning once during cooking. Transfer to a plate or board and slice.
- Arrange the lettuce, cress and eggs on a platter or serving plates and top with the cooked chicken. Mix together the Parmesan, chopped anchovies, yogurt and remaining lemon juice, season to taste and pour over the salad. Arrange the whole anchovy fillets on top of each salad.
Nutrition Facts : Calories 321 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium
THE ULTIMATE MAKEOVER: CHICKEN CAESAR SALAD
Angela Nilsen has been on a mission to make the not-so-innocent Caesar salad more honest. The result? A healthier and tastier version. So tuck in
Provided by Angela Nilsen
Categories Buffet, Dinner, Main course, Supper
Time 50m
Number Of Ingredients 18
Steps:
- Marinate the chicken. Mix the lemon juice, oil, thyme and garlic in a shallow dish. Add the chicken and turn it over in the marinade to coat well. Season with freshly ground pepper and leave for up to 2 hrs.
- Heat the oven to 200C/fan 180C/gas 6. Slice, then cut the bread into big, rough cubes for the croutons. Spread them in a single layer on a baking sheet, then brush all over with the 2 tbsp oil. Bake for about 10 mins until golden and crisp.
- Meanwhile, put the garlic into a mini blender with the mustard, Worcestershire sauce, lemon juice, chilli and anchovies. Blend until smooth, add the mayonnaise and yogurt, then blend again - it should be the consistency of double cream. Adjust the taste with lemon juice and pepper. If necessary, thin with a couple of tsps of cold water to get the consistency right so it will coat the leaves.
- Heat a griddle pan until very hot. Lay the chicken on the griddle, on the side that had the skin on. Cook for 15-16 mins, turning once or twice, until cooked through. Remove, then let the meat sit for 5 mins before slicing.
- Keep any small inner lettuce leaves whole, tear the larger outer leaves into 2-3 pieces, then put them all into a large bowl with the rocket or watercress. Pour just under half the dressing over the leaves and carefully toss to coat - it's gentler to use your hands. Either assemble in the bowl, or pile the leaves onto individual plates, tucking in the croutons, chicken and Parmesan. Drizzle the rest of the dressing over and around, then finish with an extra squeeze of lemon.
Nutrition Facts : Calories 430 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 1.37 milligram of sodium
LIGHT CHICKEN CAESAR SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the croutons: Preheat the oven to 350 degrees F. Toss the bread cubes in a large bowl with 1 tablespoon olive oil. Spread on a baking sheet and bake until crisp, tossing halfway through, about 20 minutes. Meanwhile, make the dressing: Puree the yogurt, 2 tablespoons parmesan, the garlic, anchovies, lemon juice, mustard and 2 tablespoons water in a mini food processor or a blender. Pound the chicken between 2 pieces of plastic wrap with a heavy skillet until 1/2 inch thick. Brush a rimmed baking sheet with the remaining 1 tablespoon olive oil; add the chicken and season with salt. Brush evenly with 1 tablespoon of the dressing and sprinkle with 2 tablespoons parmesan. Broil, undisturbed, until golden and cooked through, about 5 minutes. Transfer to a cutting board. Toss the lettuce, croutons and the remaining dressing and 3/4 cup parmesan in a large bowl. Thinly slice the chicken. Divide the salad among bowls, top with the chicken and season with pepper.
- Photograph by Christopher Testani
Nutrition Facts : Calories 368 calorie, Fat 15 grams, SaturatedFat 4 grams, Cholesterol 85 milligrams, Sodium 534 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 37 grams
10 MINUTE CHICKEN CAESAR SALAD WRAPS
Steps:
- In a large bowl, mix together cooked chicken, shredded lettuce, tomatoes, carrots, Parmesan cheese, and Caesar salad dressing. Add salt and pepper as needed.
- Divide salad filling between 4 tortillas.
- Roll up each tortilla and serve.
Nutrition Facts : Servingsize 1 serving, Calories 899 kcal, Fat 84 g, SaturatedFat 19 g, Cholesterol 62 mg, Sodium 2279 mg, Carbohydrate 14 g, Sugar 9 g, Protein 22 mg
GRILLED CHICKEN CAESAR SALAD WRAP
This chicken Caesar salad wrap recipe is elevated by the irresistible smoky flavor of grilled chicken and grilled romaine. Whisk together this easy Caesar salad dressing, toss with the grilled chicken and romaine and wrap it all together for a delicious lunch or dinner.
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Sandwich Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Preheat grill to medium-high.
- Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl.
- Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.
- Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing; toss until well combined. Fill each wrap with about 1 1/2 cups of the salad and roll closed.
Nutrition Facts : Calories 429 calories, Carbohydrate 39.8 g, Cholesterol 69.3 mg, Fat 16.1 g, Fiber 4.8 g, Protein 32.5 g, SaturatedFat 4.1 g, Sodium 687.5 mg, Sugar 2.6 g
LOW-FAT CHICKEN CAESAR SALAD
Steps:
- Dressing: In blender, combine garlic, yogurt, white wine vinegar, Dijon mustard. Blend until combined. Add in olive oil slowly. Blend until combined. Add Parmesan cheese and pepper. Blend slowly. Croutons: Tear up bread into good-sized cubes. Add to hot pan with olive oil. Saute the bread pieces on both sides until firm and slightly browned. Put on paper towel to rest for a second and add salt and pepper. Assemble salad: Place lettuce in large bowl. Add croutons and chicken. Pour dressing over the entire salad and mix. Sprinkle with more Parmesan cheese. Enjoy!
JAMIE OLIVERS LOW FAT CAESARS SALAD DRESSING
Adapted from Jamie Oliver, this is more like a green goddess dressing and is utterly delicious.
Provided by Sam Linsell
Number Of Ingredients 10
Steps:
- Place all the above ingredients into a food processor or liquidizer and whiz it up until it is well combined.
- Store in a sealed container in the fridge and as use as required.
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- Step 1Prepare the dressing: Whisk all the ingredients together in a bowl. Set-aside. (make in advance if desired and store, covered, in the refrigerator. Can be made up to a week in advance)
- Step 2Prepare the croutons: Heat the oven to 350º F. Combine the olive oil and garlic in a large bowl, add the bread cubes and toss to combine. Place on a cookie sheet in the oven and bake, stirring occasionally, until toasty and crisp, about 10 minutes. Watch them so they don't burn. Remove from the oven and set aside. (can easily be made in advance, although I do like them warm)
- Step 3Prepare the chicken breasts: heat the grill to high. Season the chicken with the Italian seasonings, salt, and pepper. Grill on a lightly oiled grill until cooked through, about 3 - 5 minutes per side. Remove and set aside.
- Step 4Putting it all together: Combine the lettuce, Parmesan cheese, and dressing in a large bowl. Toss well. Divide into individual serving plates. Slice the chicken and place it on top. Add croutons and serve.
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- Preheat the oven to grill/broil settings on medium - high heat. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
- Rub the chicken breast with the garlic powder, parsley flakes and salt. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate. Add the bacon strips to the same pan, and fry until golden and crispy. While the bacon is frying, boil your eggs to your liking (and don't forget to check your bread in the oven)!
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- Combine lettuce with the chicken and bacon strips; eggs (halved); avocado slices; shaved parmesan cheese; and bread pieces (halved). Pour over the dressing; mix well to combine, and serve!
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