Insalata Di Caesar Con Il Pollo (entrée Size) Recipe
Romaine lettuce, croutons, tossed with traditional Caesar dressing topped with sautéed chicken and fresh Parmesan.
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Ingredients
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Salad
Dressing
Chicken
Method
Preparation of Chicken
- 1
Cook the Chicken
In a skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breast with 0.5 tsp of salt and 0.25 tsp of black pepper. Place the chicken in the skillet and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the skillet and let it rest for 5 minutes before slicing.
Preparation of Dressing
- 2
Make the Dressing
In a bowl, whisk together 2 minced garlic cloves, 2 minced anchovy fillets, 1 tsp of Dijon mustard, 1 tsp of Worcestershire sauce, and 2 tbsp of lemon juice. Gradually add 0.5 cup of olive oil while whisking until the dressing is emulsified. Season with 0.5 tsp of salt and 0.25 tsp of black pepper.
Assembly of Salad
- 3
Combine Ingredients
In a large mixing bowl, combine 2 cups of chopped romaine lettuce and 1 cup of croutons. Drizzle the prepared Caesar dressing over the salad and toss to coat evenly.
- 4
Add Chicken and Cheese
Slice the cooked chicken breast and arrange it on top of the salad. Sprinkle 0.5 cup of grated Parmesan cheese over the top.
