Caesar chicken salad

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Extra virgin olive oil
2 tablespoons Vegetable oil
2 tablespoons White wine vinegar
1 small Clove garlic,; peeled
3 cups Diced skinless, boneless cooked chicken; bite-sized pi
2 ounces Canned flat anchovy filets,; drained
2 Scallions (green onions), trimmed,; thinly sliced
1 Red bell pepper washed, seeded and cut; into 1/2-inch
6 Leaves romaine lettuce, washed, torn; into 3/4-inch pieces
1 ounce Chunk fresh Parmesan cheese
1½ cup Store-bought or homemade garlic croutons; (see below)
Salt and freshly ground black pepper

Directions

in a blender puree the oils, vinegar, anchovies and garlic clove. Season to taste with salt and pepper and transfer to a mixing bowl. Add the chicken, scallions and peppers, and marinate for as long as possible before serving.

Right before serving, add the romaine lettuce, toss the ingredients together and season to taste with salt and pepper.

Let each diner grate some Parmesan over their portion of salad and garnish with croutons.

Yield: 2 servings

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6725 Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 10:42:12 -0500 From: Meg Antczak <meginny@...>

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