Chicken Caesar salad
Serves 4 | Prep Time: 10 minutes | Total time: 30 minutes
Note: Traditional Caesar dressing includes a raw egg, so we recommend that you use a commercial brand rather than making your own.
Ingredients
2-4 boneless, skinless breasts
Salt for seasoning
Olive oil
1 medium head romaine lettuce, chopped
A good quality Caesar dressing
½ cup grated or shaved parmesam cheese
4 TB prepared croutons
Method
Place aluminum foil on both levels of your broiler pan and cut slits for the vents. Spray or brush with olive oil. (If you do not have a broiler pan, cover a cookie sheet with foil. If you wish, you may use an oiled cooling rack as your cooking surface.) Adjust your oven racks so that the chicken will be 5-6 inches from the heat. Heat broiler for 5-10 minutes.
Brush both sides of chicken breasts with olive oil and sprinkle with salt. Place on the broiler pan and place the pan beneath the broiler. When the top is browned, about 8-10 minutes, turn the breasts and continue cooking 8-10 minutes more, until the internal temperature reaches 165 degrees farenheit. Remove from oven and allow to cool for 5 minutes before slicing.
While the chicken is cooking, separate the romaine lettuce leaves. Wash and dry them in a salad spinner, or by rolling in a towel. Tear or chop the leaves into bite-sized pieces.
Toss the romaine with the salad dressing until leaves are evenly coated. Add parmesan cheese and toss again. Divide into 4 large bowls and top with the sliced chicken breast. Top with croutons and serve.
Variation:
Add any vegetables you like to the salad
Add chopped bacon
Add cooked garbanzos or any other bean you like