How Do You make Ceaser Salad With Chicken?!
Answers:
Emeril has a great caesar salad with shrimp recipe that I've modified for chicken, but!.!.!. it isn't traditional!. The dressing is a lighter, healthier and in my opinion a tastier version plus the chicken has a cajun flair!. It's very, very good, but!.!.!. not traditional!. Oh, and the homemade croutons are to die for!
Here it is!.
1 (8-inch) piece of French bread, crust trimmed, cut into 1/2-inch cubes (about 3 cups)
1 teaspoon Emeril's Essence (recipe follows)
1 cup olive oil
1 1/2 teaspoons minced garlic
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon fresh lemon zest
1 teaspoon sugar
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 head romaine lettuce, washed and dried, torn into bite-size pieces (about 10 cups)
1/2 cup grated Parmesan
Grilled Chicken, recipe follows
Position rack in center of oven and preheat the oven to 350 degrees F!. Line a baking sheet with aluminum foil or parchment paper!.
In a mixing bowl, combine the bread cubes and Essence!. In the bowl of a blender combine 1/3 cup of the olive oil and 1 teaspoon of the garlic and process on high speed for 30 seconds!. Add the olive oil mixture to the bread cubes and toss to combine!. Spread the bread cubes evenly on the lined baking sheet and bake until lightly browned, about 20 minutes!. Remove and set aside to cool!.
In a mixing bowl combine the white wine vinegar, mustard, balsamic vinegar, lemon zest, sugar, Italian seasoning, salt, pepper, and remaining 1/2 teaspoon of garlic and whisk to blend!. Add the remaining 2/3 cup olive oil in a thin, steady stream, whisking constantly until thoroughly blended and smooth!.
Place the lettuce in a large salad bowl and add the croutons, dressing and Parmesan!. Toss to coat evenly!. Top with grilled shrimp and then serve immediately!.
Grilled Chicken:
1 pound Chicken Tenderloins Cut into 2 inch strips
2 teaspoons Essence, recipe follows
Olive oil, for brushing
Preheat oven to 425 degrees!.
Combine chicken with oil in a mixing bowl & toss to combine!.
Lay chicken pieces on baking pan lined with foil from croutons
Lightly sprinkle (go easy the seasoning is spicy!) chicken with Emeril's Essence
Bake 12 minutes or until thickest pieces run clear when poked (no longer pink inside) turning once halfway through cooking
Serve on top of the Caesar "Lite" salads!.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly!.Www@FoodAQ@Com
Here it is!.
1 (8-inch) piece of French bread, crust trimmed, cut into 1/2-inch cubes (about 3 cups)
1 teaspoon Emeril's Essence (recipe follows)
1 cup olive oil
1 1/2 teaspoons minced garlic
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon fresh lemon zest
1 teaspoon sugar
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 head romaine lettuce, washed and dried, torn into bite-size pieces (about 10 cups)
1/2 cup grated Parmesan
Grilled Chicken, recipe follows
Position rack in center of oven and preheat the oven to 350 degrees F!. Line a baking sheet with aluminum foil or parchment paper!.
In a mixing bowl, combine the bread cubes and Essence!. In the bowl of a blender combine 1/3 cup of the olive oil and 1 teaspoon of the garlic and process on high speed for 30 seconds!. Add the olive oil mixture to the bread cubes and toss to combine!. Spread the bread cubes evenly on the lined baking sheet and bake until lightly browned, about 20 minutes!. Remove and set aside to cool!.
In a mixing bowl combine the white wine vinegar, mustard, balsamic vinegar, lemon zest, sugar, Italian seasoning, salt, pepper, and remaining 1/2 teaspoon of garlic and whisk to blend!. Add the remaining 2/3 cup olive oil in a thin, steady stream, whisking constantly until thoroughly blended and smooth!.
Place the lettuce in a large salad bowl and add the croutons, dressing and Parmesan!. Toss to coat evenly!. Top with grilled shrimp and then serve immediately!.
Grilled Chicken:
1 pound Chicken Tenderloins Cut into 2 inch strips
2 teaspoons Essence, recipe follows
Olive oil, for brushing
Preheat oven to 425 degrees!.
Combine chicken with oil in a mixing bowl & toss to combine!.
Lay chicken pieces on baking pan lined with foil from croutons
Lightly sprinkle (go easy the seasoning is spicy!) chicken with Emeril's Essence
Bake 12 minutes or until thickest pieces run clear when poked (no longer pink inside) turning once halfway through cooking
Serve on top of the Caesar "Lite" salads!.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly!.Www@FoodAQ@Com