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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Found this recipe on Strips of tender white chicken transform this well-known salad into a satisfying main course. Ingredients:
4 (5 ounce) boneless skinless chicken breasts |
1 head romaine lettuce |
2 hard-boiled eggs |
1/4 cup grated parmesan cheese |
1 cup seasoned croutons |
2 cloves garlic |
1/4 cup grated parmesan cheese |
1/4 cup olive oil |
2 tablespoons fresh lemon juice |
1 tablespoon worcestershire sauce |
2 teaspoons anchovy paste (optional) |
1/4 teaspoon dry mustard |
Directions:
1. Preheat broiler.
2. Wash chicken and pat dry with paper towels.
3. Place on a broiler pan; broil 4 inches from heat until chicken is no longer pink and juices run clear when meat is pierced with a knife, about 15 minutes.
4. Cut chicken into 1/2-inch strips; set aside.
5. For dressing, in a blender, combine garlic, cheese, oil, lemon juice, Worcestershire sauce, anchovy paste and mustard; blend until smooth.
6. Set aside.
7. Wash lettuce and pat dry.
8. Tear into large pieces; place in a large salad bowl.
9. Peel and slice eggs.
10. Add eggs and chicken strips to salad bowl.
11. Sprinkle cheese and croutons over top.
12. Pour dressing evenly over salad; toss lightly to coat salad with dressing.
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