Chicken Caesar Salad Recipe
Summary
Ingredients
| Yogurt | 1 Carton (1l) | |
| Water | 1 1/2 Tablespoon | |
| Dijon Mustard | 1 1/2 Tablespoon | |
| Balsamic vinegar | 1 1/2 Teaspoon | |
| Garlic | 3 Clove (5gm), crushed | |
| Whole wheat bread slices | 2 Cup (16 tbs), cubed | |
| Olive oil-flavored vegetable cooking spray | ||
| Italian spice | 1/4 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| Salt | 1 Dash | |
| 1 pound skinned, boned chicken breasts | ||
| Salt | 1/4 Teaspoon | |
| 1/4 teaspoon freshly ground pepper 6 cups sliced romaine lettuce | ||
| Watercress | 3 Cup (16 tbs), trimmed | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Ground pepper | 1 To taste | |
Directions
Place colander in a 2-quart glass measure or bowl.
Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges.
Spoon yogurt into colander.
Cover with plastic wrap; refrigerate 12 hours.
Discard liquid.
Combine yogurt cheese, water, and next 3 ingredients in a bowl.
Set dressing aside.
Preheat oven to 350°.
Arrange bread cubes in a single layer on a jelly-roll pan.
Lightly coat bread cubes with cooking spray, and sprinkle with 1/4 teaspoon Italian Spice Blend, 1/8 teaspoon pepper, and dash of salt; toss well.
Bake at 350° for 15 minutes or until lightly browned.
Rub chicken with 1/4 teaspoon salt, 1/4 teaspoon Italian Spice Blend, and 1/4 teaspoon pepper.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add chicken; cook 4 minutes on each side or until done.
Remove from skillet; let cool.
Cut chicken across grain into thin slices.
Combine croutons, lettuce, and watercress in a large bowl.
Drizzle dressing over lettuce mixture; toss well.
Place 2 cups salad on each of 4 salad plates.
Divide sliced chicken evenly among salads, and sprinkle each with 1 tablespoon Parmesan cheese.
Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges.
Spoon yogurt into colander.
Cover with plastic wrap; refrigerate 12 hours.
Discard liquid.
Combine yogurt cheese, water, and next 3 ingredients in a bowl.
Set dressing aside.
Preheat oven to 350°.
Arrange bread cubes in a single layer on a jelly-roll pan.
Lightly coat bread cubes with cooking spray, and sprinkle with 1/4 teaspoon Italian Spice Blend, 1/8 teaspoon pepper, and dash of salt; toss well.
Bake at 350° for 15 minutes or until lightly browned.
Rub chicken with 1/4 teaspoon salt, 1/4 teaspoon Italian Spice Blend, and 1/4 teaspoon pepper.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add chicken; cook 4 minutes on each side or until done.
Remove from skillet; let cool.
Cut chicken across grain into thin slices.
Combine croutons, lettuce, and watercress in a large bowl.
Drizzle dressing over lettuce mixture; toss well.
Place 2 cups salad on each of 4 salad plates.
Divide sliced chicken evenly among salads, and sprinkle each with 1 tablespoon Parmesan cheese.
Chef
