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Kosher recipe: Chicken Caesar Salad
Published: 03/01/2009 by Chef Mendy
Serves 4 - Prep time: 25 minutes INGREDIENTS FOR THE CROUTONS AND CHICKEN 4 ounces Italian bread, cut in 3/4-inch cubes (about 4 cups) 3 tablespoons olive oil Coarse salt and ground pepper 4 chicken cutlets (each 2 to 3 ounces and 1/2 inch thick) 1 package romaine lettuce hearts (18 to 20 ounces) FOR THE DRESSING 1/4 cup freshly squeezed lemon juice (from 2 lemons) 1/4 cup reduced-fat mayonnaise 1 small garlic clove DIRECTIONS 1) Make croutons: Preheat oven to 375 degrees. Place bread on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat. Bake, tossing occasionally, until golden, 12 to 15 minutes; remove from oven; and let cool. 2) Make chicken: Heat remaining tablespoon oil in a large skillet over high. Season chicken with salt and pepper. Cook until opaque throughout, 1 to 2 minutes per side; remove from skillet and let cool. 3) Prepare lettuce: Cut romaine crosswise into 1-inch ribbons; wash and dry. 4) Make dressing: In a blender, combine lemon juice, mayonnaise,and garlic; blend until smooth. 5) If stored in refrigerator, bring chicken and dressing to room temperature. Slice chicken crosswise into strips; toss with croutons, lettuce, and dressing. Total time: 25 minutes Live Eat Be Happy MB
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