Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Chicken |
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Miscellaneous Sandwiches & Appetizers |
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Low Carbohydrate Recipes |
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Chicken Caesar Salad
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2 boneless skinless chicken breasts, marinated |
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1 bag Romaine lettuce |
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Caesar Dressing of choice or E Tu Caesar Box |
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4 slices diced and cooked bacon (optional) |
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Freshly grated Parmesan Cheese |
Marinade
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¾ cup salad oil (I use Crisco) |
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6 tablespoons soy sauce |
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2 tablespoons Worcestershire sauce |
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1 teaspoon dry mustard |
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1 ¼ teaspoons salt |
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½ teaspoon pepper |
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¼ cup wine vinegar |
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¼ teaspoon chopped parsley |
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1 clove garlic, cut up |
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¼ cup lemon juice |
Make up marinade and keep in Tupperware in refrigerator and use as needed.
Pour some marinade over chicken breasts. Marinade as long as you want; overnight is ok. Grill breasts until done.
Mix romaine with Caesar dressing. Top with sliced breasts. Sprinkle with bacon, if desired, and Parmesan cheese.
NOTE: The recipe for this marinade comes from the Eustis Service League Cookbook and is for half the given amount. I keep it on the door in my refrigerator and use it as needed. It makes a lot and I don’t have a container large enough for the whole recipe, hence I just half it. It is actually a marinade for beef but it is so good with chicken, I use it with that all the time. It makes a great grilled chicken sandwich as well as on top of salads. I also use it with the Grilled Chicken Salad with Spiced Pecan Dressing. Currently our Caesar dressing of choice is the Creamy Caesar Dressing from Ken’s Steakhouse.