Time 3h40m Yield 1 pizza Number Of Ingredients 31 Steps:
Position an oven rack in the lower third of the oven and preheat to 500 degrees F. Oil a baking sheet. Roll out one disc of the Pizza Dough on a floured surface as thinly as possible and place on the prepared baking sheet. Brush with the olive oil and sprinkle with the grated Parmesan, salt and pepper. Bake on the lowest oven rack until the crust is cooked through and the cheese is melted, 12 to 15 minutes. Meanwhile, put the lettuce in a large bowl and add the Roasted Chicken Breast slices. Use a vegetable peeler to shave off large, thin slices of Parmesan over the leaves. Drizzle about half of the Green Herb Dressing over the top and toss gently to coat. Add more dressing if needed. Remove the pizza crust from the oven, place a generous amount of the salad on top, shave over extra Parmesan and serve. Sprinkle the yeast over 1 1/2 cups of warm–not lukewarm–water. In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined. Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Divide into 2 balls. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated. Preheat the oven to 375 degrees F. Line a roasting pan with foil. Put the chicken breasts on the prepared roasting pan, drizzle with the olive oil and sprinkle with the thyme, oregano, paprika, salt and pepper. Roast until cooked through, 30 to 40 minutes. Let cool. Add the mustard, vinegar, Worcestershire, anchovies, garlic and lemon juice to a blender or food processor. Pulse the processor or blend on low speed for several seconds. Scrape the sides and pulse again until everything is fairly smooth. With the food processor or blender running, drizzle in the olive oil in a small stream. Scrape the sides and mix again to thoroughly combine. Add the basil, parsley, Parmesan and some salt and pepper and blend until the herbs are chopped and the Parmesan is combined. The dressing will go green at this stage. Refrigerate the dressing for a few hours before using it on the salad.
Time 40m Yield 4-6 servings Number Of Ingredients 12 Steps:
Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper. Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool. In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well. When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.
Time 10m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine the first eight ingredients. Just before serving, stir in lettuce, onion and carrot; toss to coat.
Time 10m Yield 4 Number Of Ingredients 5 Steps:
Cover 4 plates with lettuce. Top with all remaining ingredients except dressing. Drizzle with dressing just before serving.
Time 50m Yield 4 Number Of Ingredients 7 Steps:
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.
Time 45m Number Of Ingredients 10 Steps:
Make croutons: Preheat oven to 375 degrees. Place bread on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat. Bake, tossing occasionally, until golden, 12 to 15 minutes; remove from oven; and let cool. Make chicken: Heat remaining tablespoon oil in a large skillet over high. Season chicken with salt and pepper. Cook until opaque throughout, 1 to 2 minutes per side; remove from skillet and let cool. Prepare lettuce: Cut romaine crosswise into 1-inch ribbons; wash and dry. Make dressing: In a blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until smooth. If preparing this recipe in advance, see storage instructions (below). If stored in refrigerator, bring chicken and dressing to room temperature. Slice chicken crosswise into strips; toss with croutons, lettuce, and dressing.
Time 15m Yield Serves four to six Number Of Ingredients 14 Steps:
Remove the tough outer leaves of romaine and discard. Wash and dry the remaining leaves. Tear into medium pieces, and place in a salad bowl with the chicken, croutons and 1/4 cup of the Parmesan. Place the garlic in a mortar and pestle with a little salt, and mash to a paste. Add the anchovy, and mash together with the garlic. Stir in the lemon juice. Add the vinegar, mustard, coddled egg yolk, salt and pepper. Whisk in the olive oil. Shortly before serving, toss with the salad. Sprinkle on the herbs and remaining Parmesan, and serve.
Time 25m Yield 2 servings. Number Of Ingredients 11 Steps:
Brush chicken with oil. Combine the basil, oregano, garlic salt if desired, pepper and paprika; sprinkle over chicken. Grill, uncovered, over medium-low heat for 12-15 minutes or until a thermometer reads 170°, turning several times. , Arrange romaine and tomato on plates. Cut chicken into strips; arrange over salads. Drizzle with dressing. Sprinkle with croutons if desired.
Time 20m Yield Six servings Number Of Ingredients 14 Steps:
Heat 3 tablespoons of the oil in a large skillet. Add the mushroom pieces and saute for about 1 minute. Add the corn and saute for another 2 minutes. Stir in 1/2 teaspoon each of the salt and pepper and set aside. Rub the chicken on both sides with the herbes de Provence and the remaining teaspoon each of salt and pepper. Sprinkle the remaining tablespoon of oil on top. Heat 1 large or 2 smaller heavy cast iron or thick aluminum skillets. When very hot, add the chicken and saute over high heat for about 2 to 2 1/2 minutes on each side. Remove from heat and set aside in the pan, covered, for 5 minutes. (This step is important to assure that the chicken will be tender; it will continue to cook in its own juices while you make the salad.) Place the dressing ingredients in a salad bowl and mix thoroughly. When ready to serve, add the lettuce and toss well. Divide among six plates and sprinkle the mushrooms and corn on top. Slice the chicken breasts and arrange them (along with any juices) around or on top of the salad. Serve immediately.
Yield Makes 4 servings Number Of Ingredients 20 Steps:
Chicken: Mix lemon juice, basil, oregano and garlic. Season chicken with salt and pepper. Heat oil over medium heat in a large skillet. Cook chicken 8 minutes; turn and cook 5 minutes more. Add lemon-juice mixture and stir up anything stuck to skillet. Reduce heat and cover; simmer until cooked through, about 6 minutes. Potatoes: Heat oven to 450°F. Toss all ingredients in a roasting pan and cover with foil. Cook 20 minutes. Remove foil; cook 20 minutes more, stirring once. Salad: Toast bread until very crisp, then rub each slice with 1 teaspoon garlic. Beat remaining 1 teaspoon garlic with anchovies, lemon juice, oil and salt with a fork in a salad bowl until well emulsified. Add lettuce; toss to evenly coat leaves. Grind black pepper over salad. Dice garlic toast and add croutons to salad. Toss again to mix well. Serve salad immediately.
More about “herbed chicken caesar salad recipes”
Yield serves 4 Number Of Ingredients 16 Steps:
To prepare the croutons: Preheat the oven to 350°F. Cut the bread into 1/2-inch cubes and place them on a baking sheet. Combine the butter and garlic powder in a small bowl and pour over the bread cubes. Sprinkle with the Parmesan and toss the bread cubes until they are evenly coated. Bake them for 10 minutes, or until they are golden brown. To prepare the dressing: Smash the garlic cloves by placing them on a cutting board, laying the blade of a large knife flat on top of the garlic, and pressing the knife with the heel of your hand. Remove the papery skin and finely chop the garlic. Place the garlic in a bowl with the Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, and red wine vinegar. Slowly whisk in the olive oil until completely incorporated. Season to taste with salt and pepper. To prepare the salad: Preheat the grill or broiler to high heat. Tear the romaine into bite-size pieces, place in a large serving bowl, and add the shredded Parmesan and croutons. Grill or broil the chicken for 4 to 5 minutes on each side, or until it is thoroughly cooked. Remove the chicken from the grill and let it rest for 5 minutes. Pour the dressing over the salad and toss until the lettuce is completely coated. Place some of the salad on each plate. Cut the chicken breasts into 1/4-inch-thick slices and arrange the slices over the salad. Grind pepper over each salad. The difference between grilling and broiling is that grilling heats from underneath and broiling heats from above. We prefer grilling over broiling because it adds flavor, but we have a gas grill that starts by turning a knob and pressing a button. If we had to actually light coals and wait for them to heat, we would be broiling.
