Heart Healthy Caesar Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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A few years back, my wife and I attended a heart-healthy cooking class, put on by professional dietitians in the local hospital kitchen. This is a nice little salad, and was only one of the great heart-healthy, tasty dishes which came from the numerous recipes that were generated from those classes. The recipe says that it serves six - I say that it more realistically serves four. There is a lengthy marinating time so plan this one ahead. The recipe is a spinoff of the original version created in 1924 by Caesar Cardini, an Italian restaurateur in Tijuana, Mexico. That's right, the salad is named after its creator, a Chef, not Julius Caesar of the famed Roman Empire, according to The JNA Institute of Culinary arts. Anyway, this salad is great for brunch. Enjoy! Ingredients:
2/3 cup reduced-calorie mayonnaise |
1/4 cup parmesan cheese, grated |
1/4 cup fresh lemon juice |
2 fresh garlic cloves, minced |
1 tablespoon anchovy paste (optional) |
6 cups romaine lettuce, torn up |
2 cups chopped cooked chicken breasts |
2 cups fresh mushrooms, sliced |
1 cup grape tomatoes, cut in halves |
Directions:
1. Stir together the mayonnaise, Parmesan cheese, lemon juice, garlic, and, if desired, the anchovy paste in a small mixing bowl. Set aside.
2. In a salad serving bowl, toss the lettuce, chicken, mushrooms, and tomatoes.
3. Carefully spread the dressing over top of the salad, sealing it to the edge of the bowl if possible.
4. Cover with cling wrap and refrigerate for 4-24 hours.
5. After marination time has elapsed, toss the salad mixture until ingredients are well coated and serve.
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