www.cyber-kitchen.com

LYNX AND BETSIE USERS CLICK HERE

[an error occurred while processing this directive]Support our featured affiliate to keep our site free

Donate Food FREE

MIMI'S FOOD LINKS

printer friendly format

Chicken Caesar Salad

My family loves both chicken and salad, so I created this main-dish salad. The chicken portion can be used in a variety of settings, including an Italian pasta salad and a pita salad. I like to make my own Caesar dressing, but often there is not enough time, so I keep a bottle of prepared dressing on hand for those rushed times.

1/2 cup flour
1/2 teaspoon seasoned salt
4 boneless, skinless, chicken breast halves
2 eggs, beaten lightly with 1 tablespoon water
3/4 cup Italian seasoned bread crumbs
1 tablespoon sesame seeds
2 tablespoons oil
1 head Romaine lettuce, torn into bite-size pieces
1 large ripe tomato, cut into bite-size pieces
1 large avocado, peeled and cut into 1-inch dice (optional)
1/2 cup chopped red onion
1/2 cup bottled Caesar dressing
Packaged dinner rolls, heated, if desired

Combine flour and seasoned salt in plastic bag.

Pound chicken to half-inch thick.

Combine bread crumbs with sesame seeds in plastic bag.

Dredge in flour-salt mixture, shaking off excess.

Dip in beaten eggs, allowing excess to drip off.

Coat with bread crumbs.

Heat oil in large frying pan.

Fry chicken in oil till golden brown on both sides and thoroughly cooked inside. (Cut to test that no pinkness remains.)

Remove to cutting board. Slice chicken into 2" strips. Tent with foil to keep warm.

Combine lettuce, tomato, avocado (if using), and red onion in large salad bowl. Pour dressing over and toss to combine.

Top salad with sliced chicken and serve with dinner rolls.
Serves 4.

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.