Chicken Caesar Salad is my husband’s favorite meal. I enjoy it, but it doesn’t enjoy me.
I don’t have any background on the wine, as it was a gift. I don’t normally like chardonnay’s, however this one turned out to be a great match for the salad.
This recipe is for two hungry folks.
- 4 – 5 thinly sliced chicken breast fillets
- 2 Romaine lettuce heads
- 5 pieces of bread to make croutons out of OR store-bought croutons
- 1 cup of parmesan cheese
- 1 cup+ Caesar salad dressing
- Small amounts of butter, olive oil, garlic powder and flour to cook with.
I start making my croutons first by cutting up bread in bite-sized pieces. Melt about 2 tbsn of butter and add 1 tbsn of olive oil to this. Mix with bread and add garlic powder to taste. Toast these in the oven at about 350 degrees until they are crunchy.
Dredge chicken breasts thru flour and skillet fry to doneness. Allow to cool and cut into bite-sized pieces before mixing in salad to prevent the lettuce from wilting.
Mix all together! Complete!
© – Ilex Farrell