Chicken Potato Caesar Salad
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Chicken Potato Caesar Salad
  Chicken    Potato    Salad  
Last updated 6/12/2012 1:13:56 AM. Recipe ID 42602. Report a problem with this recipe.
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      Title: Chicken potato caesar salad
 Categories: Ew, Text, Import
      Yield: 1 Servings
 
      1 lb Boneless, skinless chicken
           -breasts
           Salt and pepper
      2 tb Olive oil
    1/2 lb New potatoes, boiled,;
           -drained and sliced
           Dressing:
      6    Cloves garlic, mashed and
           -minced
      1 tb Dijon mustard
      1 tb White vinegar
           Lemon juice
      2 tb Mayonnaise
    1/2 c  Olive oil
           Salt and pepper
           Minced anchovy fillets
      1 lg Head of romaine lettuce,;
           -washed and dried
           Garnish:
           Finely chopped parsley
           Whole anchovies
 
  Slice chicken breasts into strips and season with salt and pepper. In
  a non-stick skillet, heat oil over medium high heat. Add chicken and
  cook until golden brown and chicken is no longer pink in the middle,
  about 4-5 minutes. Remove chicken to paper towels to drain. Combine
  chicken and sliced boiled potatoes in a large bowl and set aside.
  
  For the dressing, combine garlic, mustard, vinegar and two pinches of
  salt in a blender and process. Add mayonnaise and blend together to
  form a thick base. In a slow stream add olive oil through hole in
  lid. Scrape dressing with spatula into a bowl and season to taste
  with salt, pepper and lemon juice. If desired, add anchovy to
  dressing to create a deeper, saltier flavor.
  
  Toss the chicken and potatoes with 3 or 4 tablespoons of the dressing.
  Place ripped up romaine lettuce leaves in a large bowl and toss with
  several tablespoons of the dressing. Arrange lettuce on a plate and
  top with chicken and potatoes. Garnish with chopped parsley and
  anchovies, if desired.
  
  Yield: 2 servings 




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Recipe ID 42602 (Apr 03, 2005)

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