CHICKEN CAESAR WRAPS
This classic handheld with tender chicken, Parmesan cheese and chopped Caesar croutons features the perfect amount of dressing for a tasty meal any night. Nancy Pratt - Longview, TX
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 wraps.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the dressing, cheese, garlic powder and pepper. Add the chicken, romaine and croutons. Spoon 2/3 cup chicken mixture down the center of each tortilla; roll up.
Nutrition Facts : Calories 337 calories, Fat 12g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 730mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 4g fiber), Protein 27g 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
CHICKEN CEASAR WITH GARLIC DRESSING
Yield 4
Number Of Ingredients 15
Steps:
- In a large bowl, stir 2 tablespoons of the olive oil with the lemon juice, rosemary and minced garlic. Add the chicken thighs, turn to coat and cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Preheat the oven to 425°. Wrap the head of garlic in foil, then set on a foil-lined baking sheet and bake for 40 minutes. Arrange the lemon halves cut side down on the baking sheet and bake for 10 minutes more. In a small bowl, toss the bread cubes with 1 tablespoon of the olive oil and spread on the baking sheet; bake until toasted, about 8 minutes. Let the garlic, lemon halves and croutons cool for 5 minutes. To make the dressing, squeeze the garlic cloves from their skins into a small bowl and mash until smooth. Squeeze the flesh from the roasted lemons into the bowl and add any juices from the baking sheet. Add the remaining 1/2 cup of olive oil, the crème fraîche, cheese and anchovies and stir â¨until smooth. Season with salt and pepper. Light a grill or heat a grill pan over moderately high heat. Season the chicken thighs with salt and pepper and grill, turning once, until cooked through, 12 to 14 minutes. Transfer the chicken to a plate and let rest for 10 minutes. To serve, arrange 2 romaine leaves on the bottom half of each toasted bun. Top each with 2 chicken thighs. Spoon the dressing generously over the chicken and then sprinkle the croutons and capers on top. Close the sandwiches and serve immediately with more dressing on the side. MAKE AHEAD The dressing can be refrigerated for up to 3 days.
CHICKEN CAESAR WRAPS WITH CRISPY CHEESE
Steps:
- Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side.
- To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps.
- Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps.
- Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping.
- Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick.
- Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking.
- Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
- In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces.
- In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards.
GARLIC LOVERS SUPER CAESAR SALAD DRESSING!
Why buy Caesar Salad dressing when you can make your own in minutes? You can "play around" with the recipe, less garlic/more garlic etc.. I have been making this dressing for about twelve years and love it. It is a strong dressing so a little goes a long way.
Provided by CHILI SPICE
Categories Salad Dressings
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In a blender beat egg white, salt, pepper and sugar till frothy (about 20-30 seconds).
- While the blender is still on open the hole in the blender lid, slowly drizzle in 1/2 of the vegetable oil (mixture will become much thicker). With blender still on slowly add the rest of the ingredients (except reserved oil). Blend until smooth. Now once again, slowly drizzle in reserved vegetable oil while blender is on. Once again, the dressing will become thicker. Pour dressing into a glass jar with at tight fitting lid.
- Refrigerate for up to 1 week.
Nutrition Facts : Calories 163.9, Fat 17.2, SaturatedFat 2.6, Cholesterol 2.2, Sodium 168.9, Carbohydrate 1.8, Fiber 0.1, Sugar 0.7, Protein 1.5
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 PIZZA WITH GARLIC CRUST RECIPE BY TASTY
Here's what you need: chicken breast, caesar dressing, shredded mozzarella cheese, vegetable oil, garlic salt, onion powder, black pepper, onion, red pepper, green pepper, parmesan cheese, bacon, all purpose flour, water, oil, salt, sugar, yeast
Provided by Logan Stepp
Yield 8 servings
Number Of Ingredients 18
Steps:
- First, add flour into a large mixing bowl with yeast, salt,sugar, and oil. Add 1 cup (240 ml) of water and mix thoroughly with a wooden or plastic spoon to form a dough.
- Place dough in a bowl and cover with saran wrap. Let sit for 30-45 min.
- Preheat the oven to 425°F.
- Cut chicken breasts into halves (horizontally). Heat a pan on medium heat and cook chicken on a stove with 1 tbsp of oil but no seasonings for 6 minutes on both sides, or until all the pink is cooked out.
- Strain chicken under cool water to remove excess fat and clean the pan out.
- After straining, place the pan onto medium high heat and place the chicken on the stove with 1 tbsp of oil.
- Sprinkle onion powder, garlic salt, black pepper, onto the chicken on 1 side and cook for 3 minutes.
- Then, flip the chicken and continue cooking for another 3-4 minutes.
- Cut chicken into cubes or strips and put into a pan. Add 1 cup (245 G) of Caesar dressing to the
- chicken and mix together. Let simmer on low heat.
- Turn dough out of the bowl and roll it into a circular shape for the pizza. Place on pizza tray and spread to edges.
- Add 1 tbsp oil and ¼ tsp garlic salt into a small bowl and mix together. Now, spread oil and salt around the edge of the pizza dough all the way around for the crust. (If desired, add the Parmesan cheese to the crust on top of the oil and garlic salt.
- Spread remaining 1 cup (245 G) of Caesar dressing on top of the dough with spatula or spoon.
- Add chicken mixture , then 2 cups (200 G) of mozzarella cheese. Add remaining toppings.
- Bake pizza for 18 minutes.
- Once cooked, let rest, slice and serve.
- Enjoy!
Nutrition Facts : Calories 913 calories, Carbohydrate 34 grams, Fat 60 grams, Fiber 1 gram, Protein 54 grams, Sugar 3 grams
CHICKEN WITH TWENTY CLOVES OF GARLIC
The how-to video for this Healthy Living chicken recipe shows that yes, in fact 20 cloves of garlic are used. (In France, they use 40!)
Provided by My Food and Family
Categories Chicken
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook chicken and garlic in large nonstick skillet on medium-high heat 4 min., turning chicken after 2 min.
- Add combined broth and dressing; cover. Cook 3 to 5 min. on each side or until chicken is done (165ºF).
- Sprinkle with cheese; cover. Remove from heat. Let stand 1 min.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
CHICKEN CAESAR SALAD WITH GEMELLI PASTA
Quick and easy gemelli pasta salad. Very delicious. Serve with garlic French bread.
Provided by Donna Gandy
Categories Chicken Pasta Salad
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a large salad bowl.
- Add chicken, romaine lettuce, cherry tomatoes, green onions, basil, parsley, feta, and garlic; stir to combine.
- Add Caesar dressing just before serving.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 31.3 g, Cholesterol 81 mg, Fat 12.8 g, Fiber 2.4 g, Protein 30.7 g, SaturatedFat 4.7 g, Sodium 408.7 mg, Sugar 2.5 g
CAESAR DRESSING CHICKEN
Make and share this Caesar Dressing Chicken recipe from Food.com.
Provided by SoupCookie
Categories Chicken Breast
Time 35m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large zippy bag add everything except chicken. Squeeze around until well mixed.
- Add chicken and shake around to coat. Merinate in fridge for 1 hour.
- Preheat oven to 400F, line a 9x9 baking dish with foil, lightly grease, place chicken in dish and bake 30 minute.
Nutrition Facts : Calories 328.9, Fat 21.9, SaturatedFat 5.2, Cholesterol 93.1, Sodium 250, Carbohydrate 1, Fiber 0.3, Sugar 0.2, Protein 30.5
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- In a large bowl, stir 2 tablespoons of the olive oil with the lemon juice, rosemary and minced garlic. Add the chicken thighs, turn to coat and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.
- Preheat the oven to 425°. Wrap the head of garlic in foil, then set on a foil-lined baking sheet and bake for 40 minutes. Arrange the lemon halves cut side down on the baking sheet and bake for 10 minutes more. In a small bowl, toss the bread cubes with 1 tablespoon of the olive oil and spread on the baking sheet; bake until toasted, about 8 minutes. Let the garlic, lemon halves and croutons cool for 5 minutes.
- To make the dressing, squeeze the garlic cloves from their skins into a small bowl and mash until smooth. Squeeze the flesh from the roasted lemons into the bowl and add any juices from the baking sheet. Add the remaining 1/2 cup of olive oil, the crème fraîche, cheese and anchovies and stir until smooth. Season with salt and pepper.
- Light a grill or heat a grill pan over moderately high heat. Season the chicken thighs with salt and pepper and grill, turning once, until cooked through, 12 to 14 minutes. Transfer the chicken to a plate and let rest for 10 minutes.
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