Cook Yourself Thin S Chicken Caesar Salad Recipes

CLASSIC CHICKEN CAESAR SALAD

Steps:

• Cover 4 plates with lettuce.
• Top with all remaining ingredients except dressing.
• Drizzle with dressing just before serving.

SHEET-PAN CHICKEN CAESAR SALAD

Steps:

• Preheat the oven to 450 degrees F. Line half of a rimmed baking sheet with foil, folding up the edges to make a tray. Whisk the anchovies, lemon zest and juice, 1 grated garlic clove, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; let sit for a few minutes. Stir in the mayonnaise, mustard, 1/4 cup parmesan and 2 tablespoons water. Reserve 2 tablespoons of the dressing in a separate bowl for the chicken. Stir the chives into the remaining dressing.
• Mix 2 tablespoons olive oil with the remaining garlic clove; toss with the bread pieces in a large bowl and season with salt and pepper. Spread the bread on the unlined half of the baking sheet. Arrange the chicken on the other half; season with salt and pepper and brush with the reserved 2 tablespoons dressing. Bake until the bread is crisp, about 15 minutes. Remove the croutons to a plate.
• Preheat the broiler. Arrange the romaine cut-side up on the open spot on the baking sheet. Drizzle with the remaining 2 tablespoons olive oil and season with salt and pepper. Broil until the lettuce is charred in spots and the chicken is cooked through, 2 to 4 minutes. Let the chicken rest 8 to 10 minutes, then slice.
• Divide the lettuce, chicken and croutons among plates. Top with the dressing, the remaining 1/4 cup parmesan and more chives.

MINI CHICKEN-CAESAR SALADS

Steps:

• Heat oven to 375°F. Spray 16 mini muffin cups with cooking spray. Sprinkle grated Parmesan cheese evenly around side and in bottom of cups.
• On cutting board, cut out 2 (2 1/2-inch) rounds from each tortilla. Push 1 round into each muffin cup to form tortilla cup.
• Bake 5 minutes or until browned. Meanwhile, in small bowl, gently mix chicken and dressing.
• Divide lettuce evenly among cups. Top each with chicken mixture. Sprinkle with corn, 1/4 cup Parmesan cheese and the tomatoes. Serve immediately.

CHICKEN CAESAR SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.
• Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
• Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it's hot enough) and leave for 4 mins.
• Turn the chicken, then cook for 4 mins more. Check if it's cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
• Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
• Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt - if yours is thicker, stir in a few tsps water to thin it.
• Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
• Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.

CHICKEN CAESAR SALAD

Steps:

• 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.
• 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.
• Prepare lettuce: Cut romaine crosswise into 1-inch ribbons; wash and dry.
• Make dressing: In a blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until smooth. If preparing this recipe in advance, see storage instructions (below).
• If stored in refrigerator, bring chicken and dressing to room temperature. Slice chicken crosswise into strips; toss with croutons, lettuce, and dressing.

COOK YOURSELF THIN'S CHICKEN CAESAR SALAD

Steps:

• Preheat oven to 350 degrees.
• Boil about 4 cups of water.
• Brush the chicken with a little olive oil.
• On a hot grill pan, sear the chicken breast for 4 to 5 minutes before flipping over and doing the same on the other side.
• Slice the baguette on the diagonal and place on a baking sheet.
• Brush on a little olive oil.
• Toast the bread for about 10 minutes, until crisp.
• Rub with the garlic clove.
• Once you have strong grill marks over the chicken breast on both sides, cover your pan with foil and place into the hot oven on the higher shelf for 15 minutes.
• Meanwhile, wash the lettuce and spin dry.
• Carefully drop the egg in boiling water and boil for 5 minutes exactly. Empty the boiling water out of the pan and replace it with cold water.
• Let the egg stand in the cold water while you finish the recipe.
• To make the dressing, combine all the ingredients into a small mixing bowl and stir together with a whisk.
• Taste and season before setting aside.
• Put the washed and dried salad leaves into a big bowl with the dressing.
• Toss for a couple of minutes to make sure that all the leaves are coated.
• Add the shaved/grated Parmesan and arugula.
• Toss once again.
• Remove the chicken from the oven and let it cool down enough to handle before slicing on the diagonal.
• Plate up the salad, making sure that the chicken is evenly distributed.
• Tuck the crispy baguette toasts on the side of the salad and add half the soft-boiled egg.
• Finally, grind over some black pepper, scatter the sunflower seeds, and serve.

SKINNY CHICKEN CAESAR SALAD

Steps:

• To make the dressing, combine all the ingredients into a small mixing bowl and stir together with a vinaigrette whisk. Taste and season before setting aside.
• Brush the chicken with a little olive oil.
• On a hot chargrill grill pan pan, seal the chicken breast for 5 minutes before flipping over and doing the same on the other side.
• Whilst the chicken is searing, prepare the melba toasts. Place the slices of baguette on an oven tray. Lightly rub a small garlic clove and brush on a little olive oil.
• Once you have strong chargrill grill marks over the chicken breast on both sides, cover your pan with foil and place into the hot oven on the higher shelf for 15 minutes.
• Place the chicken breast, skin side up in the ingredients it asks for skinless chicken breast, in a heat-proof -dish and place on the same oven tray for 15 minutes until crisp and golden (for the melba toast), and cooked through in the case of the chicken. If there isn't enough room on the shelf for both of these at the same time, place the chicken on the top shelf and the toast underneath.
• Meanwhile, wash the lettuce and stand spin in a colander to dry.
• Carefully drop the egg in boiling water for 4 minutes exactly. Empty the boiling water out of the pan and replace it with cold water. Let the egg stand in the cold water whilst you finish the recipe.
• Put the washed and dried salad leaves into a big bowl with the dressing. Toss for a couple of minutes to make sure that all the leaves are coated. Add the shaved/ grated parmesan and cress or rocket. Toss once again.
• Remove the chicken from the oven and let it cool enough to handle before slicing on the diagonal.
• Plate up the salad, making sure that the chicken is evenly distributed.
• Tuck the crispy croutons on the side of the salad and add half a soft boiled egg. Finally crunch? over some black pepper and serve.

QUICK CHICKEN CAESAR SALAD

Steps:

• In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the oil, lemon juice, garlic and pepper. Pour over salad; toss to coat.

CAESAR SALAD DRESSING (COOK YOURSELF THIN)

Steps:

• Combine all ingredients into a small mixing bowl and whisk together.
• Taste and season (with salt and pepper).