Updated Chicken Caesar
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Updated Chicken Caesar
Photography by Jim Norton
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 406406 cal |
| pro | 38 g38g pro |
| total fat | 23 g23g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 13 g13g carb |
| fibre | 7 g7g fibre |
| chol | 87 mg87mg chol |
| sodium | 479 mg479mg sodium |
| potassium | 1,200 mg1,200mg potassium |
| % RDI: | - |
| calcium | 1818 calcium |
| iron | 2929 iron |
| vit A | 274274 vit A |
| vit C | 138138 vit C |
| folate | 196196 folate |
Not your traditional Caesar, this salad is updated with a little twist: It's composed rather than tossed.
Ingredients
- 4 boneless skinless chicken breasts , (1 lb/450 g)4 boneless skinless chicken breasts, (1 lb/450 g)
- 4 tsp extra-virgin olive oil 4 tsp extra-virgin olive oil
- 2 tsp Montreal steak spice 2 tsp Montreal steak spice
- 2 heads romaine lettuce hearts 2 heads romaine lettuce hearts
- 1/3 cup shaved Parmesan cheese 1/3 cup shaved Parmesan cheese
- Vinaigrette:
- 1/4 cup lemon juice 1/4 cup lemon juice
- 1/4 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil
- 3 tbsp red wine vinegar 3 tbsp red wine vinegar
- 4 anchovy fillets , minced4 anchovy fillets, minced
- 1-1/2 tsp grated lemon zest 1-1/2 tsp grated lemon zest
- 1 clove garlic , minced1 clove garlic, minced
- 1 pinch salt 1 pinch salt
- 1 pinch pepper 1 pinch pepper
Preparation
In bowl, toss chicken with half of the oil and the steak spice; let stand for 10 minutes.
In large skillet, heat remaining oil over medium-high heat; cook chicken, turning once, until golden brown and no longer pink inside, 8 to 10 minutes. Let stand for 5 minutes; thinly slice crosswise.
Meanwhile, trim end of each lettuce, leaving core attached. Quarter each head lengthwise through core.
Vinaigrette: In bowl, whisk together lemon juice, oil, vinegar, anchovies, lemon zest, garlic, salt and pepper. Arrange 2 lettuce quarters on each plate; top with chicken. Drizzle with vinaigrette; sprinkle with Parmesan.
In large skillet, heat remaining oil over medium-high heat; cook chicken, turning once, until golden brown and no longer pink inside, 8 to 10 minutes. Let stand for 5 minutes; thinly slice crosswise.
Meanwhile, trim end of each lettuce, leaving core attached. Quarter each head lengthwise through core.
Vinaigrette: In bowl, whisk together lemon juice, oil, vinegar, anchovies, lemon zest, garlic, salt and pepper. Arrange 2 lettuce quarters on each plate; top with chicken. Drizzle with vinaigrette; sprinkle with Parmesan.
Source : Canadian Living Magazine: May 2011
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