Cobbled together from a couple of New York Times recipes, I created this Chicken Caesar Salad recipe.
I will add photos next time I make it, and will turn it into a real recipe. For now I just want to document it. I use chicken tenders because the price per pound is cheaper than breast meat and tastes just as good, if not better!
2 lbs (2 packages) of Chicken Tenders (or Chicken Breasts)
1.5 heads of romaine lettuce
2.5 cups grated Parmigiano-Reggiano cheese (more or less to taste)
ground black pepper
1/2 lemon (or more)
1 cup olive oil
2 cloves garlic minced
6 anchovy fillets chopped
1 teaspoon worchester sauce
1 teaspoon dijon mustard
salt to taste
in a skillet on the stove, add water or broth and poach the chicken tenders 3 min on one side and 2 min on the other
remove and set aside and when cool cut up into bite sized pieces.
mix up dressing and then emulsify it so that it’s creamy and smooth. Adjust amounts to taste.
chop up lettuce in bite sized pieces and put in bowl.
mix all ingredients and and then add parmesean
grind pepper on top of each serving to taste.