Wednesday, December 19, 2007

Chicken Caesar Salad

Technically speaking, this is not a traditional caesar salad. There is no raw egg or anchovies in the recipe, but the vinagrette works really well. It's a much healthier version of the salad as it gets its creaminess from emulsifying the mustard with lemon, worcestershire, and olive oil and then mixing it with some parmesan. The saltiness of the anchovies is substituted by worcesteshire, which has anchovies in it (Sorry to the vegetarians who had been eating wocesteshire under the belief that it is vegetarian. It is not.)

You won't believe how yummy this is. Everytime we make it, Bernardo and I say "Holly Cow. How can a salad be so delicious?".

FYI, Bernardo is credited with finding this recipe in 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

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

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.

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