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Chicken Caesar Salad


  • Croutons

  • Dressing

  • Chicken

  • Salad


  • Croutons:

  • 1.

    Preheat oven to 375°F.

  • 2.

    Place baguette chunks in a large bowl and add oregano, oil and season with salt and pepper.

  • 3.

    Toss well, making sure they bread is well coated with oil and spread out on a baking sheet.

  • 4.

    Toast in oven until they are crisp and golden, about 20 minutes.

  • Dressing:

  • 1.

    Place dressing ingredients in a bowl and whisk well or alternately, puree with an immersion blender until smooth.

  • Chicken:

  • 1.

    Heat a skillet over medium-high heat and add oil.

  • 2.

    When it is hot, season chicken breasts with salt and pepper and then sear them for 8 minutes per side, or until they are cooked through. Let cool slightly.

  • Salad:

  • 1.

    Tear romaine into large pieces and put into a large salad bowl.

  • 2.

    Add croutons, slice chicken breasts, and then add.

  • 3.

    Pour in dressing and toss well.

  • 4.

    Garnish with the cheese by slicing it into ribbons with a vegetable peeler.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken Caesar Salad.


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