o 500\u00b0.
Cut chicken into chunks and stir fry
Thread a crouton, romaine lettuce wedge, chicken cube, and Parmesan cheese cube onto each toothpick, respectively. Arrange toothpicks on a serving platter and drizzle Caesar salad dressing over each.
imple Pizza Dough according to recipe.
Preheat the oven to
On a cutting board, cut all of the chicken breasts into strips; set aside.
In a large bowl, combine chicken strips, pasta, chopped romaine, halved cherry tomatoes, and garlic.
Finally when ready to serve, toss salad with Caesar salad dressing, Parmesan cheese, and pepper to taste.
up parmesan cheese with the Caesar dressing, lemon pepper seasoning, and
In a serving bowl, toss 1/4 cup Caesar dressing with romaine. Add chicken then drizzle with remaining dressing. Garnish with dill sprigs.
Season the chicken breasts as desired (I use
Cook chicken along with salt, pepper and garlic salt in sauce pan till browned. Steam broccoli, mushrooms and carrots until slightly tender.
Mix the chicken, veggies, Caesar salad dressing and soy sauce to taste. Top with chopped peanuts - as many as you desire and serve cold.
Grill or saute chicken until cooked. Cut into thin strips.
Rinse lettuce in cold water and tear into 2-inch piece. Place into a salad spinner or gently pat dry.
In a large salad bowl, toss together lettuce, cheese, croutons, and about 1/2 cup of dressing.
Divide salad onto 4 plates and top with equal portions of the warm chicken and remaining salad dressing. Season with salt and pepper, if desired.
SALAD: Toss together shredded romaine, purple
175 degrees C).
Place chicken in a saucepan with garlic
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a preheated skillet, add the chicken, seasoning mix and oil. Cook until chicken is golden brown. Remove from heat and set aside.
In a salad bowl, combine Romaine, enough salad dressing to coat, Parmesan cheese and bacon. Toss and place on individual salad plates. Top with the sliced chicken and serve.
Combined chicken strips, olive oil and Cajun seasoning in a bowl until the chicken is well coated.
Cook chicken in grill pan over high heat so it gets slightly blackened/ browned and grill marks. About 3 minutes each side.
Toss lettuce with Caesar salad dressing.
Microwave flour tortilla about 30 seconds until soft.
Add the chicken to the tortilla, top with salad and wrap it up.
Rinse tenders.
Cook chicken in dressing, oil and minced garlic over medium-high heat until done.
Make salad.
In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours.
Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 12-15 minutes or until juices run clear, turning several times.
Meanwhile, in a bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates.
Slice chicken; arrange on salads.
Smash garlic to form paste with anchovies in wooden bowl.
Add dry mustard, 1/2 lemon without seeds and Worcestershire sauce.
Add coddled egg and beat with fork to form nice paste.
Add olive oil, vinegar and pepper.
In skillet, heat 2 tablespoons olive oil and garlic.
Brown chicken strips and sprinkle with fried chicken seasoning.
Toss into salad.
Add cheese and croutons at last minute.
Arrange spinach on serving plate.
Add mushrooms and vegetables.
In nonstick frying pan, saute chicken pieces in salad dressing just until cooked, 5 to 8 minutes.
Spoon over spinach and drizzle with pan juices.
Add a few herbed croutons on top.
Toss lettuce, chicken breast (warm or cold), tomatoes, and asparagus in a large salad bowl.
Add dressing and toss.
Top with croutons and parmesan cheese.
Serve immediately.
Preheat oven to 400\u00b0F. Toss ciabatta with olive oil and Parmesan cheese. Spread out on a baking tray and bake for 10 mins, until crisp.
Toss with lettuce and anchovies. Serve with Caesar salad dressing.
Season the chicken with salt and pepper. Grill or broil 5 to 8 minutes or until cooked through. Set aside to cool.
In a large bowl, combine the cooled chicken, lettuce and parmesan. Stir in the salad dressing. Refrigerate until ready to serve.
Cut the loaves in half crosswise to form 4 loaves. Hollow out the loaves leaving about 1/2 inch border on all sides. Toast the loaves in the oven until slightly crispy and warm on the insides.
Spoon the salad mixture into the bread. Serve immediately.