Chicken Caesar Salad
This recipe is just as good as you can get at any restaurant, but better, since you know how it’s been prepared and you know what is in it. I picked up some chicken breast at the grocery store today, since it was on sale. I knew I was going to get home late, so I needed something quick to make for supper. This chicken caesar salad is the perfect quick supper; it’s easy to make, and it’s healthy too. I knew I had some nice freshly grated parmesan in the fridge, and I picked up some mixed spring greens so that I didn’t even have to wash or cut up lettuce. Perfect! One thing before you start: read the instructions over once or twice to be sure you know what to do. Then get all of your ingredients out and prepared. Once you have that done, the recipe goes very quickly.
Start by pouring about 2 tsp of a good quality olive oil into a medium frypan. Heat the oil on medium heat, and add in 2 large cloves of garlic that you have diced. Cook for 1 to 2 minutes, just until fragrant and transparent. Don’t let it brown as that will make it taste bitter.
Scrape the garlic from the pan into a small bowl, along with about half of the oil. Squeeze your lemon quarter over top of the garlic. You should get at least 1 tsp of lemon juice, and up to 2 tsps. Yes, you could use bottled lemon juice, but when you are making something with so few ingredients, each ingredient has to be the best it can be. And fresh is always better!
Turn the heat under the fry pan up to med-high. Slice a large chicken breast into thin slices and put them into the hot fry pan. Season lightly with your favorite all purpose seasoning. I used Creole seasoning today. Other days I have used Lawrey’s seasoning salt, or Herbamare seasoning. I should have used a larger fry pan to give me more room to stir them around and cook quicker, but this worked. Saute, stirring frequently for 6 to 10 minutes, or just until done.
Meanwhile, finish the dressing. Pour about 3 Tbsp light ranch dressing into the bowl with the garlic and lemon.
Give it a good grind of fresh pepper, and stir. That’s it! You could use bottled Caesar dressing….but come on now! This is so easy! And so yummy! Try it. You’ll see I’m right. 🙂
Place a good handful of salad greens on each plate. I am just estimating that I used about 2 cups for each plate. I didn’t measure it. Put a few slices of red pepper on top of the lettuce to make it pretty, then drizzle the dressing over top, dividing it equally between the two plates.
Sprinkle some good quality grated parmesan over top of each salad plate. I used about 1 Tbsp for each plate. This cheese is finely grated and sort of fluffy, so a little went a long way.
Divide the cooked chicken evenly between the two plates. Then sprinkle a little more cheese over the top. Serve immediately. And enjoy!
This is quick and easy to put together, and results in a restaurant-worthy dish. The recipe is written for two people, but can easily be doubled for four. Makes a nice light supper if you are counting calories. If not, pair with a piece of garlic bread or a nice fresh roll. Either way, this is the new favourite dish of the health conscious.
- 4 cups fresh spring greens
- ¼ red pepper
- 2 tsp olive oil
- 2 large cloves garlic, diced
- ¼ fresh lemon
- 3 tbsp light ranch dressing
- fresh ground pepper
- 1 large boneless chicken breast
- Creole seasoning (or Lawrey’s seasoning salt, or Herbamare)
- 2 Tbsp grated parmesan cheese
- Preheat medium saucepan on stovetop on medium heat. Add about 2 tsp good quality olive oil, and saute diced garlic in oil for about 1 minute, or until fragrent and transparent. Scoop the garlic into a small bowl along with about half of the oil. Return saucepan to stovetop and turn heat up to med-high.
- Meanwhile, slice one large chicken breast into thin slices. When the pan is hot, throw the chicken in, season lightly with your favorite seasoning (I used Creole seasoning), and saute, stirring often, just until chicken is done. This should only take about 6 to 10 minutes.
- While chicken is cooking, finish the dressing. Squeeze your ¼ lemon into the small bowl with the garlic and oil. You should get at least 1 tsp lemon juice and up to 2 tsps. Add the 2 Tbsp light ranch dressing, and a generous grating of fresh pepper. Stir all together.
- Place about 2 cups of your chosen lettuce on each plate. I used baby Spring Greens. Add a few slices of red pepper to make it pretty. Drizzle the dressing evenly over the two plates of lettuce. Top with a generous sprinkle of parmesan cheese. (About 1 Tbsp cheese per plate).
- As soon as chicken is cooked, remove from pan and divide evenly between the two plates, on top of the salad. Top with a little more parmesan and serve immediately.