Warm Chicken Caesar Salad

10 Nov

Warm chicken caesar-001I am transferring this recipe from knorrbuzz to mylittlefoodspot because it is on the menu for tonight. I haven’t made it in a while but Derek and I always love it. It’s one of the first meals we made after our marriage. I think we were looking for something that utilized our new wooden salad bowl :0).

This dish is fresh insofar as it is a salad, but it’s not a cool salad. The dressing goes on warm and is thinner than a typical caesar dressing, so it wilts the romaine just a bit, but does still leave a crunch. It’s definitely a no-leftovers meal–which works because we always gobble it up in one sitting!

Warm chicken caesar-004

Ingredients

  • 1/4 cup white wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 1/2 lb chicken cut in strips
  • 1 1/2 tsp lemon-pepper seasoning
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 8 cup tightly packed torn romaine lettuce
  • 2 cup garlic croutons
  • 1/2 cup shredded parmesan cheese

Combine first three ingredients, stirring well; set aside. Dredge chicken in lemon-pepper seasoning. Pour oil and garlic into a large skillet and place over medium-high heat until hot. Cook chicken in hot oil for five minutes, or until done, turning once. Remove chicken from skillet, reserving drippings in skillet; drain chicken on paper towels. Remove skillet from heat; stir vinegar mixture into reserved drippings, scraping particles from bottom of skillet. Pour warm vinegar dressing over lettuce; add chicken and toss. Sprinkle with shredded parmesan and croutons.

Recipe inspired by Southern Living: Easy Weeknight Favorites

Photo by me, mylittlefoodspot

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