Chicken Caesar Salad - 1

Recipe Ingredients

1/2 cup	118ml	Oil - olive
2 teaspoons	10ml	Lemon juice - freshly squeeze
1 teaspoon	5ml	Tarragon
1 teaspoon	5ml	Anchovy paste
1 teaspoon	5ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Black pepper
1/4 teaspoon	1.3ml	Sugar
1/4 teaspoon	1.3ml	Dry mustard
1/4 teaspoon	1.3ml	Salt
1/4 cup	36g / 1.3oz	Parmesan cheese - shredded
2		Garlic - crushed
		Salad
4		Chicken breasts
1/4 lb	113g / 4oz	Mushrooms
1		Pepper- red sweet large
1		Banana pepper - (optional)
2		Lettuce - romaine

Recipe Instructions

Both dressing and salad can be prepared a day before serving, if you wish Prepare dressing by combining all dressing ingredients, including Parmesan in a bowl. Whisk until well blended.

For best flavor, prepare dressing at least several hours before using. Refrigerate if making a day ahead Roast Chicken Breasts, uncovered in a preheated 375F oven for 45 to 50 minutes or until chicken feels springy.

Alternately, place chicken breasts, thin ends toward center, in a microwave-safe pie plate. Cover with clear wrap and microwave on high for 10 to 15 minutes. Rearrange and turn halfway through cooking. Let stand covered, for 3 minutes.

Cut cooked chicken into 1/2 inch pieces. Pieces should measure about 2 1/2 cups. Set aside.

Thinly slice mushrooms. Seed red pepper and cut into thin julienne strips about 1 1/2 inches long. Seed hot pepper if using and finely chop. If making salad ahead, combine chicken, mushrooms and peppers in a large bowl.

Cover and refrigerate until ready to use.

When ready to serve, tear lettuce into bite-size pieces. Place in a large salad bowl.

Add chicken and vegetables. Whisk dressing. Drizzle 1/2 cup dressing over top and toss until evenly coated. Then add remaining dressing, if necessary.

Toss until evenly coated

Source:
Gourmet 4./86

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