Sunday Caesar Salad
You can never have too many main course recipes, so give Sunday Caesar Salad a try. One serving contains 958 calories, 65g of protein, and 65g of fat. This recipe serves 4. If you have olive oil, capers, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.
Instructions
Place chicken large resealable food-storage plastic bag. Top with Marinade ingredients. Refrigerate 30 minutes.
Heat oven to 300F. Line cookie sheet with foil.
Cut baguette into 1-inch cubes. In large bowl, toss with remaining Croutons ingredients.
Transfer bread cubes to cookie sheet.
Bake 25 to 35 minutes or until crisp.
Remove from oven; set aside to cool.
Heat grill pan over medium-high heat until hot. Cook chicken 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165F). (Cook time depends on how thick the pieces are.)
Transfer chicken to cutting board; let stand while making Dressing.
Meanwhile, place dressing ingredients in small jar with lid. Cover; shake until combined. Set aside at room temperature.
In large salad bowl, place lettuce, avocados, tomatoes and capers.
Cut chicken into strips; add to salad.
Add most of the croutons. Using vegetable peeler, shave Parmesan cheese into slivers over salad.
Add dressing; toss with hands or tongs until everything is equally coated.
Serve with additional Parmesan cheese and croutons to taste.