Tuesday, March 6, 2012

Chicken-Avocado-Egg Caesar Salad

As a lifetime member of Cooking Club of America, I occasionally submit recipes. This is the latest and it was chosen for publication in the Spring issue.







This is the pic and recipe that was recently published.



'As a managing chef at a restaurant, Paula loves to introduce new recipes to her customers. In this hearty entree salad, which she makes for family and friends, Paula included two of her favorite salad add-ins, avocados & hard-cooked eggs. And she altered the traditional Caesar dressing. "I experimented to create one that didn't contain raw eggs," she says. '

Chicken-Avocado-Egg Caesar Salad
Dressing:
1/4 cup mayonnaise
1/4 cup shredded Parmesan cheese
4 teaspoons lemon juice
2 garlic cloves, minced
2 anchovies
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1.4 teaspoon Kosher salt
1/2 teaspoon pepper
1/2 cup canola oil
Salad:
8 cups chopped romaine lettuce
2 cups shredded deli rotisserie chicken or grilled chicken
4 hard-cooked eggs, coarsely chopped
2 avocadoes, diced
1 cup cherry or grape tomatoes, halved
1 cup homestyle croutons
1 cup shredded Parmesan cheese
1. Pulse all dressing ingredients except oil in food processor until combined. Add oil; pulse until blended.
2. Combine all salad ingredients except croutons and cheese in large bowl. Toss with half of the dressing (about 6 Tablespoons). Top with croutons and 1 cup cheese; pass remaining dressing separately.

Hope you enjoy!

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