It's a beautiful day here already and the weather is supposed to be fairly warm and nothing says spring like a nice salad. I was looking for an easy recipe since we will be busy with Easter prep and dying eggs so I am going to give this chicken caesar recipe a try.
Chicken Caesar Salad-Slightly modified from Cooking Light
1 (2-pound) whole roasted chicken, skinned
11 cups torn romaine lettuce (about 1 1/4 pounds)
1 cup red bell pepper strips ( I plan on leaving these out)
3 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, crushed
1 1/2 cups plain croutons 1/2 cup
(2 ounces) grated fresh Parmesan cheese
(optional-I plan on adding two sliced hard boiled eggs to my salad)
- To prepare salad, remove chicken from bones; shred with 2 forks to measure 3 cups meat. Combine chicken, lettuce, and bell pepper in a large bowl.
- To prepare vinaigrette, combine oil and next 7 ingredients (oil through garlic) in a bowl, stirring well with a whisk. Pour over salad; toss well. Sprinkle with croutons and cheese; toss gently to combine. Serve with a side of garlic bread or dinner rolls and enjoy!