Your classic creamy chicken caesar salad with a fresh tomato and basil based rosemary bruschetta on top.
|CHICKEN CAESAR SALAD:|
|.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|
|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|
|1||Dempster’s OvenFresh® Rosemary and Olive Oil Baguette|
|6||Ripe tomatoes, seeded and diced|
|.5 cup||(125 mL) Olive oil, divided|
|8||to 12, Fresh basil leaves, torn|
|2||Cloves garlic, minced|
|Freshly grated Parmesan cheese|
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.
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.
Show More Comments
No Comments yet