CHICKEN CAESAR CROUTON CUPS
Classic Caesar salad undergoes a buffet-ready makeover, here served in crispy crouton cups.
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven and preheat to 300 degrees F.
- Stir the butter, grated garlic and Italian seasoning in a small bowl until combined. Use a rolling pin to flatten out each slice of bread. Trim the edges to remove the crusts and make each slice into a 3-inch square. Brush both sides of each slice with the butter mixture. Press one slice into each cup of a 12-cup muffin pan, so that the bread is completely covering the bottom and the corners are coming up the sides of the cup.
- Bake until golden brown, 20 to 30 minutes. Let cool in the muffin pan 15 minutes, then transfer the crouton cups to a rack to cool completely; they will crisp up as they cool.
- Using a vegetable peeler, shave 12 small Parmesan curls onto a small plate. Finely grate the remaining Parmesan (you will need 3 tablespoons) and set aside.
- Mound the anchovies, chopped garlic and 1 teaspoon salt on a cutting board. Using the side of a chef's knife, mash and chop the anchovies and garlic until well combined, then continue to work the mixture, holding the knife blade at an angle, until a smooth paste forms.
- Whisk the egg yolk, lemon juice and mustard together in a medium bowl. Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into the yolk mixture. Continue, going slowly, until all the oil has been used and the mixture looks thick and creamy. Add the anchovy mixture and the grated Parmesan and whisk until smooth. Taste and adjust the seasoning with salt if needed.
- Toss the lettuce, chicken and half of the dressing in a large bowl, then taste and add additional dressing if desired. Mound some salad inside each crouton cup, then top each with a Parmesan curl and serve.
BAKED CAESAR CHICKEN
Easy, fast to fix and delicious, this meal maker is a winner! -Kirsten Norgaard, Astoria, Oregon
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place chicken in an 11x7-in. baking dish coated with cooking spray., In a small bowl, combine the salad dressing, avocado and 2 tablespoons cheese; spoon over chicken. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 170°. Sprinkle with remaining cheese.
Nutrition Facts : Calories 320 calories, Fat 12g fat (3g saturated fat), Cholesterol 98mg cholesterol, Sodium 530mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges
CLASSIC CHICKEN CAESAR SALAD
A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.
Provided by Cracker Barrel
Categories Trusted Brands: Recipes and Tips CRACKER BARREL Shreds
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Cover 4 plates with lettuce.
- Top with all remaining ingredients except dressing.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g
DECONSTRUCTED CHICKEN CAESAR SALAD
This go-to meal, ready in less than 20 minutes, has all the elements of a classic chicken Caesar salad-but instead of tossing them together, we celebrate each on its own.
Provided by Marge Perry
Categories HarperCollins Small Plates Kid-Friendly Dinner Salad Sheet-Pan Dinner Chicken Lettuce Quick & Easy Quick and Healthy
Yield 4 servings
Number Of Ingredients 17
Steps:
- Position one oven rack 4 to 5 inches below the heat source (leave the other rack in the center of the oven) and preheat the broiler. Coat a sheet pan with cooking spray.
- Make the Caesar dressing: Combine the mayonnaise, anchovy paste, lemon juice, garlic, mustard, Worcestershire sauce, and pepper in a small bowl. Slowly whisk in the oil.
- Brush the cut sides of the romaine hearts with 1 tablespoon of the oil. Place them, cut side up, on the sheet pan. Broil the romaine hearts until they are slightly wilted and lightly browned, 1 1/2 to 2 minutes. Transfer to a platter.
- Preheat the oven to 425°F.
- Toss the chicken with the remaining 1 tablespoon oil, the mustard, and thyme. Place the breasts and the bread slices on the sheet pan and roast in the center of the oven until an instant-read thermometer inserted horizontally into the center of the chicken registers 160°F and the bread is toasted, 8 to 9 minutes.
- Transfer the chicken to a cutting board. Let it rest 5 minutes before cutting it across into 1/4-inch-thick slices. Place the chicken and toasts on the platter with the romaine; drizzle with the dressing and sprinkle with the Parmesan.
CHICKEN CAESAR TOASTS
Buy Parmesan cheese in a block. Use a grater for the salad cheese and a vegetable peeler for the garnish shavings.
Provided by Ben S.
Categories Meat and Poultry Recipes Chicken
Time 50m
Yield 48
Number Of Ingredients 12
Steps:
- Adjust oven rack to center position and heat oven to 425 degrees.
- Mince garlic in a food processor or blender. With motor running, slowly add 1/2 cup of the olive oil. Continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. Add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing.
- Arrange bread on a wire rack set over a baking sheet. Brush garlic oil over bread. Toast until crisp and golden, about 7 minutes. Meanwhile, whisk mayonnaise, lemon zest and 2 Tbs. lemon juice, Worcestershire, grated Parmesan, and reserved garlic in a small bowl. (It can be covered and refrigerated for several hours.)
- When ready to serve, toss dressing with chicken; season to taste with salt and pepper. Toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. Drizzle in remaining 1 Tb. lemon juice; toss again. Top each toast with a portion of greens, chicken and a Parmesan shaving. (Toasts can stand uncovered for up to 2 hours.)
Nutrition Facts : Calories 114.2 calories, Carbohydrate 11.2 g, Cholesterol 8.2 mg, Fat 5.5 g, Fiber 0.5 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 156.7 mg, Sugar 0.6 g
CHICKEN CAESAR TOASTS
Buy Parmesan cheese in a block. Use a grater for the salad cheese and a vegetable peeler for the garnish shavings.
Provided by Allrecipes Member
Categories Chicken Recipes
Time 50m
Yield 48
Number Of Ingredients 12
Steps:
- Adjust oven rack to center position and heat oven to 425 degrees.
- Mince garlic in a food processor or blender. With motor running, slowly add 1/2 cup of the olive oil. Continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. Add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing.
- Arrange bread on a wire rack set over a baking sheet. Brush garlic oil over bread. Toast until crisp and golden, about 7 minutes. Meanwhile, whisk mayonnaise, lemon zest and 2 Tbs. lemon juice, Worcestershire, grated Parmesan, and reserved garlic in a small bowl. (It can be covered and refrigerated for several hours.)
- When ready to serve, toss dressing with chicken; season to taste with salt and pepper. Toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. Drizzle in remaining 1 Tb. lemon juice; toss again. Top each toast with a portion of greens, chicken and a Parmesan shaving. (Toasts can stand uncovered for up to 2 hours.)
Nutrition Facts : Calories 114.2 calories, Carbohydrate 11.2 g, Cholesterol 8.2 mg, Fat 5.5 g, Fiber 0.5 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 156.7 mg, Sugar 0.6 g
CHICKEN CAESAR WRAPS
Make a delicious Caesar dressing, or use a good quality purchased Caesar dressing, for these tasty wrap sandwiches. This is a great way to use up leftover chicken and solve that age-old question, "What's for lunch?"
Provided by Bibi
Categories Sandwich Wraps and Roll-Ups
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Make a Caesar dressing by combining mayonnaise, 1 tablespoon Parmesan cheese, anchovies, lemon juice, garlic, Worcestershire sauce, and Dijon in a small food processor or blender. Pulse several times until mixture is well combined. Season with salt and pepper.
- Combine lettuce, chicken, remaining Parmesan, and olives in a salad bowl. Add Caesar dressing and toss ingredients until well coated.
- Divide chicken mixture evenly between naan breads and evenly distribute cherry tomatoes. Wrap naan breads around the chicken mixture and secure with a wooden toothpick if desired.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 30.2 g, Cholesterol 76.8 mg, Fat 26.4 g, Fiber 5.8 g, Protein 30.1 g, SaturatedFat 5.2 g, Sodium 722.3 mg, Sugar 1.9 g
CHICKEN CAESAR TOASTS
Buy Parmesan cheese in a block. Use a grater for the salad cheese and a vegetable peeler for the garnish shavings.
Provided by Allrecipes Member
Categories Chicken Recipes
Time 50m
Yield 48
Number Of Ingredients 12
Steps:
- Adjust oven rack to center position and heat oven to 425 degrees.
- Mince garlic in a food processor or blender. With motor running, slowly add 1/2 cup of the olive oil. Continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. Add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing.
- Arrange bread on a wire rack set over a baking sheet. Brush garlic oil over bread. Toast until crisp and golden, about 7 minutes. Meanwhile, whisk mayonnaise, lemon zest and 2 Tbs. lemon juice, Worcestershire, grated Parmesan, and reserved garlic in a small bowl. (It can be covered and refrigerated for several hours.)
- When ready to serve, toss dressing with chicken; season to taste with salt and pepper. Toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. Drizzle in remaining 1 Tb. lemon juice; toss again. Top each toast with a portion of greens, chicken and a Parmesan shaving. (Toasts can stand uncovered for up to 2 hours.)
Nutrition Facts : Calories 114.2 calories, Carbohydrate 11.2 g, Cholesterol 8.2 mg, Fat 5.5 g, Fiber 0.5 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 156.7 mg, Sugar 0.6 g
CHICKEN CAESAR PASTA TOSS
Our Test Kitchen sped up Joy Bilbey's pasta, chicken and asparagus medley flavored with Caesar salad dressing so it's even faster to fix. The Holt, Michigan cook created the recipe when looking for a no-hassle dinner to feed her hungry family-it was a hit!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, bring water to a boil. Add pasta. Return to a boil; cook for 4 minutes. Add asparagus; cook 6-8 minutes longer or until pasta and asparagus are tender. , Meanwhile, in a large nonstick skillet, saute chicken in oil until no longer pink. Remove from the heat. , Drain pasta mixture. Add the chicken, tomatoes and vinaigrette; cook over low heat until heated through. Sprinkle with onions and cheese.
Nutrition Facts : Calories 363 calories, Fat 10g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 609mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
CHICKEN-PASTA CAESAR SALAD
You won't want to wait to make this creamy Caesar pasta salad recipe! It has all the flavors and ingredients of a chicken Caesar salad (chicken, crisp romaine and cheesy goodness) in pasta salad form, and it's quick to get on the table. Try it for your next potluck or as an easy meal!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Pour pasta (from box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
- In large bowl, stir together seasoning and crouton blend (from box), milk and mayonnaise to make dressing.
- Add pasta, chicken, romaine, tomatoes, and cheese to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.
Nutrition Facts : Calories 510, Carbohydrate 41 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 1/2 Cups, Sodium 980 mg, Sugar 4 g, TransFat 1/2 g
CHICKEN CAESAR SANDWICHES
"I adapted this easy sandwich recipe after eating something similar at a local restaurant," relates Sara Schurtz Gonzalez of Phoenix, Arizona. "Mayonnaise keeps the chicken so moist, and Parmesan cheese gives it delightful tang." TIP: "Serve it with crispy chips for a satisfying yet not-too-heavy weekend lunch," Sarah advises.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Flatten chicken to 1/4-in. thickness; spread mayonnaise over both sides. Combine the bread crumbs, cheese and parsley; sprinkle over chicken. , Place in a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 25-30 minutes or until no longer pink. , Spread salad dressing over cut sides of rolls. Place romaine on roll bottoms; layer with chicken and tomato. Replace roll tops.
Nutrition Facts : Calories 435 calories, Fat 10g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 1110mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 3g fiber), Protein 36g protein.
CAESAR SHEET-PAN CHICKEN
In our area we have an abundance of fresh lemons year-round. When I had a few extra on hand, I put together this quick sheet-pan chicken. I baked it so I could add carrots and potatoes, but you can grill the chicken if you'd like. —Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- For marinade, in a large bowl, mix lemon juice and dressing; remove 2 tablespoons mixture for potatoes. Add chicken to remaining marinade; turn to coat. Cover and refrigerate chicken and reserved marinade 4 hours or overnight., Preheat oven to 400°. Place chicken on center of a foil-lined 15x10x1-in. baking pan; discard chicken marinade. Toss potatoes and carrots with reserved marinade and seasonings; arrange around chicken., Roast until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 30-40 minutes.
Nutrition Facts : Calories 348 calories, Fat 18g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 698mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.
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