Tuesday, 18 September 2012

Chicken Caesar Salad with Parmesan Crisps


  • 2 Cloves Garlic 
  • 4-6 Anchovies 
  • 1/2 t Salt 
  • 1 T Dijon Mustard 
  • Juice of one Lemon 
  • 1/2 C Olive Oil 
  • 1 oz Finely Grated Parmesan Cheese 
  • 1/2 Lb Boneless Chicken Breast 
  • 2 TBSP Dressing 
  • 1 TBSP Olive or Canola Oil 
Parmesan Crisps:
  • 4 TBSP Coarsely Grated Parmesan Cheese 
  • 4 C Coarsely Chopped Romaine Lettuce 
  • 3-4 TBSP Dressing 
  • Cooked Chicken Breast, Sliced into bite sized pieces 
  • Parmesan Crisps 

In the bowl of a food processor pulse garlic, anchovies and salt until they form a paste. Add mustard and lemon juice and blend. Add oil and blend until mixture has emulsified. Add cheese and blend until mixed in.

Pound chicken breast in a gallon size ziplock bag until 1/4 inch thick.
Pour 2 TBSP of dressing into the bag, coat chicken with dressing, seal bag and let marinate for 10 minutes.
Preheat a grill pan with 1 TBSP of Olive or Canola Oil.
Remove chicken from bag and cook 3-4 minutes per side until golden brown and cooked through.
Cut into bite size strips, set aside.

Parmesan Crisps
Preheat oven to 400.
On a nonstick baking sheet or sheet lined with parchment paper, make 4 piles of parmesan cheese in 3 inch circles.
Bake 10 minutes until golden. Let cool 5 minutes.
Gently remove from baking sheet to a piece of parchment or wax paper and let sit until hard enough to handle.

Toss lettuce with dressing and top with chicken and parmesan crisps.