Caesar Chicken Salad

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	White wine vinegar
1 tablespoon	15ml	Garlic clove - peeled (small)
2 cups	125g / 4.4oz	Diced skinless boneless cooked chicken - (to 3 cups)
2 oz	56g	Canned flat anchovy filets - drained
2		Scallions (green onions) - trimmed, sliced thin
1		Red bell pepper - (6 oz) - washed, seeded,
		And cut 1/2" dice
4 oz	113g	Romaine lettuce leaves - washed, and
		Torn 3/4" pieces
1 oz	28g	Fresh Parmesan cheese chunk
1 1/2 cups	45g / 1.6oz	Store-bought or homemade garlic croutons - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Homemade Croutons" recipe which is included in this collection.

In a blender puree the oils, vinegar, anchovies and garlic clove. Season to taste with salt and pepper and transfer to a mixing bowl. Add the chicken, scallions and peppers, and marinate for as long as possible before serving.

Right before serving, add the romaine lettuce, toss the ingredients together and season to taste with salt and pepper.

Let each diner grate some Parmesan over their portion of salad and garnish with croutons.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6725 broadcast 09-12-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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