Chicken potato caesar salad

1 Servings

Ingredients

Quantity Ingredient
1 pounds Boneless, skinless chicken breasts
Salt and pepper
2 tablespoons Olive oil
½ pounds New potatoes, boiled,; drained and sliced
Dressing:
6 Cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon White vinegar
Lemon juice
2 tablespoons Mayonnaise
½ cup Olive oil
Salt and pepper
Minced anchovy fillets
1 large Head of romaine lettuce,; washed and dried
Garnish:
Finely chopped parsley
Whole anchovies

Directions

Slice chicken breasts into strips and season with salt and pepper. In a non-stick skillet, heat oil over medium high heat. Add chicken and cook until golden brown and chicken is no longer pink in the middle, about 4-5 minutes. Remove chicken to paper towels to drain. Combine chicken and sliced boiled potatoes in a large bowl and set aside.

For the dressing, combine garlic, mustard, vinegar and two pinches of salt in a blender and process. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil through hole in lid. Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier flavor.

Toss the chicken and potatoes with 3 or 4 tablespoons of the dressing.

Place ripped up romaine lettuce leaves in a large bowl and toss with several tablespoons of the dressing. Arrange lettuce on a plate and top with chicken and potatoes. Garnish with chopped parsley and anchovies, if desired.

Yield: 2 servings

Recipe By :HOW TO BOIL WATER SHOW #BW8302 Posted to MC-Recipe Digest V1 #247 Date: Wed, 16 Oct 1996 15:00:34 -0400 From: Meg Antczak <meginny@...>

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