Spicy Chicken Ceasar Salad

posted in: Spicy Chicken Ceasar Salad | 0

Spicy Chicken Caesar Salad

I started eating this salad several years ago at my job.  They had special Spicy Salad day and the line was a mile long, so I had to make it.  The combination of grilled chicken and hot sauce are unbelievably good. 

 

Ingredients
2 Large heads Romaine Lettuce
Croutons
1 Cup Parmesan Cheese
2 Boneless Chicken Breasts
2 Cups Bread Crumbs
2 Eggs
Oil for frying
4 TBSP Butter – melted
1 Cup Hot Sauce

Dressing
2 Garlic Cloves
4 Anchovy Fillets
1 tsp Salt
1 tsp Pepper
1 TBSP Lemon Juice
1 tsp WorcestershireSauce
½ tsp Dijon Mustard
1 TBSP Mayonnaise
1/3 Cup Olive Oil

 

Instructions
Chicken Breasts
Trim and thin the breasts.  In a shallow bowl, combine the eggs, a pinch of salt and 1/3 cup water, whisk together.  Put the breadcrumbs in another shallow bowl.  Dredge the thinned cutlets in the egg mixture first, then the breadcrumb mixture.
Fry until completely cooked and have a golden brown color.
In a flat bottom pan, combine the melted b
utter and the hot sauce.  Once the cutlets are cooked, place them in the hot sauce mixture and keep turning until all sides are well coated.  Leave the cutlets in the hot sauce mixture while you are making the rest of the salad.
Dressing
Mince the garlic cloves and the anchovies until they become a paste consistency.  Put the paste in a jar with a tight fitting lid.  Add the salt, pepper, lemon juice, Worcestershire sauce, Dijon mustard, mayonnaise and olive oil to the jar.  Put the lid on and shake vigorously until all the ingredients are combined.
 
Salad
Wash and dry the romaine lettuce, discarding any dark green outer leaves.  Cut or tear into bite-sized pieces and add to a large bowl.  Add the Parmesan cheese and dressing.  Toss, making sure all the lettuce is coated with dressing.  Cut the chicken into bite sized pieces and add to the salad.  Toss again.  Add the croutons and sprinkle with additional parmesan cheese.**If you like your salad spicier, you can add a few shakes of hot sauce into the salad**

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BLT Salad

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BLT Salad

My good friend came to my house to go swimming and brought this salad. The lettuce keeps the salad fresh and the creamy dressing brings everything together. 

Ingredients
1LB Pasta – Any shape will do
1 LB Bacon
2 Cups Cherry Tomatoes – Any color
½ Cup Milk
2 tsp Salt – Plus salt for pasta water
2 Garlic Cloves – Grated
1 TBSP Fresh Thyme
2 TBSP Chives – Chopped
½ Cup Mayonnaise
¼ Cup Sour Cream
5 Cups Romaine Lettuce

Instructions
Cook the bacon until it is crispy.  Once it is cool, crumble into pieces.  In a large stock pot, cook the pasta until al dente.  (Add salt to the water when you are boiling the pasta).  Drain the pasta.  Put the pasta in a large bowl and add the milk.  Toss to combine.
Cut the cherry tomatoes in half and add to the bowl.  Add the grated garlic cloves, salt, thyme, chives and ¾ of the bacon.  Lightly toss to combine all the ingredients.  Add the mayonnaise and sour cream and stir until all the pasta is coated.  Stir in the lettuce and top with the remaining bacon. 


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Steak Salad

posted in: Steak Salad | 0

Steak Salad

 

This is a meal salad.  The blue cheese with the steak is absolutely delicious and the dressing is the light touch that makes this salad great.

Ingredients
Greens – Any combination of lettuce, arugula, spinach this is your choice
Steak – Can be left over or freshly made
Vinaigrette Dressing
Blue Cheese Crumbles

 

Vinaigrette Dressing

3 TBSP Olive Oil
2 TBSP Red Wine Vinegar
Salt
Pepper
**There are many variations of vinaigrette dressing.  This is a very easy, basic dressing. 

Instructions
Place the greens in a bowl and toss with vinaigrette dressing.  Arrange the steak on top of the greens.
Top with blue cheese crumbles.

 

Tortellini Salad

posted in: Tortellini Salad | 0

Tortellini Salad

 I made this for my family and they devoured the entire bowl.  The pesto enhances the flavor of the tortellini while the mozzarella makes it extra special.

Ingredients
1lb Tortellini
½ Cup Pesto
¼ Cup Walnuts – chopped
4-5 Sundried Tomatoes
1 Can Black olives – sliced
2 tsp Salt
1 tsp Pepper
1 TBSP Fresh Basil – Chopped
2 Basil Leaves for garnish
1 Pint Cherry or Grape Tomatoes
1LB Mozzarella – Cubed

 

Instructions

In a medium saucepan, cook the tortellini following the package directions.  Drain.  Add ½ the pesto while the tortellini is hot and stir to combine.  Once the pasta is cool, add the mozzarella, olives, cherry tomatoes, sundried tomatoes, walnuts, salt and pepper.  Add the remaining pesto and the chopped basil.  Gently mix.  Before serving, garnish with chiffonade cut basil.

 

Escarole Salad

posted in: Escarole Salad | 0

Escarole Salad

If you have never had escarole in a salad, this is the one you must try. The escarole and romaine together are a fabulous combination.  Crisp, fresh and delicious. 

Ingredients
3 Large Garlic Cloves
½ Cup Olive Oil
¼ Cup Red Wine Vinegar
1 tsp Salt
½ tsp Pepper
1 Head Escarole (3 Cups)
1 Head Romaine (3 Cups)
1 Cucumber
1 Red Onion
6 Radishes
6 Mushrooms
1 Cup Romano Cheese – Coarsely grated

 

 

 
Instructions

In a small bowl, add the olive oil, vinegar, salt and pepper and grated garlic cloves.  Whisk until combined.
In a large salad bowl, add the escarole and romaine.  Cut the red onion into very thin slices and add to the bowl.  Peel and remove the seeds of the cucumber and add.  Wash the mushrooms and slice, add to the bowl.  Add the cheese.
Pour the dressing over the salad and mix thoroughly.
Sprinkle additional cheese shavings when serving.