Check out what Jonny from Dinner With Jonny has to say about this awesome chicken Caeser salad recipe:
“The reason this recipe kicks ass is simply due to the dressing. I got it from a book called Glorious Italian Cooking by Nick Stellino, and even people who don’t care for Caesar salads have opened up to mine and have been titillated.”
“Lastly, don’t be afraid of the anchovy used in the dressing. It gives a salty flavor and that’s about it, and if there is someone who hates even a hint of a fishy taste, it’s me.”
4 anchovy fillets, or the equivalent amount of anchovy paste
6 whole, peeled garlic cloves
6 tbsp. low-fat Kraft mayonnaise
4 tbsp. Pompeii white wine vinegar or rice vinegar
1/4 tsp. Morton salt
1/4 tsp. black pepper
4 tbsp. Bertolli olive oil
Put all of the ingredients except the olive oil in a food processor and process it until it’s smooth. Add the olive oil slowly through the feed tube in a steady stream while the motor is running. This will make the dressing creamy and beautiful. Scrape out the bowl and set it aside until you assemble the salad.
2 grilled Tyson chicken breasts, cubed
3 heads romaine lettuce, washed, drained well, and chopped up
2 cups of Pepperidge Farm croutons
1 cup shredded Kraft Parmesan
freshly ground black pepper
In a giant bowl, toss all of the ingredients together until everything until everything is well coated with the dressing. Divide this amongst four big salad bowls and serve.
Quick Tip: Swap out the croutons for parmesan Goldfish crackers. It’s really tasty!
Thank you to Dinner With Jonny for this delish recipe!