Chicken Caesar Salad And Dressing Recipe
Servings: 6
Ingredients
- 6 x anchovy fillets
- 1/2 tsp garlic, crushed
- 1 x egg
- 1 1/2 Tbsp. lemon juice
- 2/3 c. extra virgin olive oil
- 1 ounce grated Parmesan cheese Pepper
- 3 x heads Romaine lettuce, torn or possibly cut
- 6 x cooked and seasoned chicken breasts, cut into slices
- 2 Tbsp. kidney beans Celery, cut into sticks Carrots, cut into sticks
- 1 x to 2 Tbsp. black olives, minced or possibly sliced
- 2 lrg tomatoes, sliced
- 1 med red onion, sliced into rings
- 2 x to 3 c. croutons
- 1 ounce grated Parmesan cheese, for garnish
Directions
- Prepare dressing first: Mash anchovies and garlic together to make a paste. Fold in egg and lemon juice till smooth. Beating constantly with a wire whip, slowly add in extra virgin olive oil. Season with pepper to taste. Refrigeratein refrigerator for an hour.
- Mix lettuce, dressing and croutons in a large bowl, tossing to proportionately distribute dressing. Place on serving plates. Garnish with remaining ingredients. Chicken can either be tossed with lettuce, dressing and croutons or possibly placed on top of assembled salad. Serve 6
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 6 servings | |
| Calories 501 | |
| Calories from Fat 348 | 69% |
| Total Fat 39.09g | 49% |
| Saturated Fat 8.08g | 32% |
| Trans Fat 0.17g | |
| Cholesterol 124mg | 41% |
| Sodium 175mg | 7% |
| Potassium 490mg | 14% |
| Total Carbs 4.47g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.72g | 2% |
| Protein 32.48g | 52% |
