Chicken Caesar Salad and Bruschetta

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Chicken Caesar Salad and Bruschetta
  • Prep Time: 20
  • Total Time: 25
  • Servings: 4
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About this Recipe

Your classic creamy chicken caesar salad with a fresh tomato and basil based rosemary bruschetta on top.

Ingredients

CHICKEN CAESAR SALAD:
1 Clove garlic
.5 tsp (2 mL) Anchovy paste (optional)
.25 cup (60 mL) Olive oil
2 tbsp (30 mL) Lemon juice
.5 tsp (2 mL) Dry mustard powder
2 Egg yolks
Dash of Worcestershire sauce
8 cups (2 L) Chopped Romaine lettuce
4 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, grilled and sliced
1 cup (250 mL) Seasoned croutons
1 tbsp to 2, (15-30 mL) Parmesan cheese, shaved or grated
BRUSCHETTA:
1 Dempster’s OvenFresh® Rosemary and Olive Oil Baguette
6 Ripe tomatoes, seeded and diced
Salt
.5 cup (125 mL) Olive oil, divided
8 to 12, Fresh basil leaves, torn
2 Cloves garlic, minced
Pepper
Freshly grated Parmesan cheese

Directions

CHICKEN CAESAR SALAD:
RUB a chilled salad bowl with garlic and anchovy paste if using.

WHISK olive oil, lemon, mustard, egg yolks and Worcestershire sauce in the salad bowl. Add lettuce and sliced chicken and toss well. Add croutons and Parmesan cheese and toss gently.
Serve immediately.

BRUSCHETTA:
BAKE baguette according to package directions.

SPRINKLE diced tomatoes with salt and set in a colander over the sink to drain. Remove to a bowl and stir in half the olive oil, torn basil, garlic and pepper.

PREHEAT broiler to high heat.

SLICE the baked baguette about ¾” (2 cm) thick. Brush with olive oil and toast under the broiler until crisp and golden, about 2-3 minutes per side.

SPOON tomato mixture over the warm grilled baguette slices and sprinkle with Parmesan cheese. Serve with the Chicken Caesar Salad.

Notes

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