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Smoky
Chicken Caesar
Caesar salads are more
popular than ever. Here's a mildly smoky Caesar, with a lighter
twist on a traditional favorite. Skip the bacon bits, the
crutons and use a lighter lettuce such as red leaf or California
Mix. Serve with a
baguette for a refreshing spring or summer dinner.
The Dressing
1 egg
1/2 tsp dried mustard
2 cloves garlic
2 tbsp red wine vinegar
2 tbsp lemon juice,
freshly squeezed
2 tbsp Dan T's Smoked
Sauce
1/3 to 1/2 cup extra
virgin olive oil
The Chicken
4 - 6 deboned chicken
breasts
1/4 cup Dan T's Smoked
Sauce
1/4 cup of The Dressing
above
The Salad
one large head red leaf
lettuce
or about 18 cups
California mix
1 sweet red pepper,
sliced into strips
2 ripened plum tomatoes,
sliced into strips
3/4 cup freshly grated
parmesan cheese
For
the dressing: Combine first six
ingredients in a blender and chop for 10 seconds. On mix
setting, add oil in a thin stream.
For
the chicken: Mix dressing with Dan T's Smoked. Add chicken
and marinate for 30 minutes. (For a spicier version, just coat
chicken with Smoked Sauce.) Grill chicken on the barbecue 4
minutes each side or till done. Let stand 5 minutes, then slice
chicken on the bias.
For the salad:
Toss
greens with remaining dressing (or to taste), add tomatoes,
peppers and cheese and toss some more. Plate salad and arrange
chicken in a spiral pattern on top. Serves 4 - 6.
Tip: Ripen tomatoes by
leaving them on the counter in a basket of apples or bananas.
The gasses that the fruit give off naturally ripen the tomatoes.
Do not leave out chicken
for more than 30 minutes.
Recipe compliments of
Dan
T's Inferno Foods |
