Caesar Style Salad With Rotisserie Chicken
Here is a great Salad recipe to serve for lunch, dinner or to serve on a buffet.
By the way….Caesar Salad is not named after Julius Caesar! Actually, the Salad was created by someone named Caesar Cardini in 1924 when he had a rush of diners come into his restaurant and he had to start making up dishes on the fly with whatever ingredients he had!
Mr. Cardini did not include anchovies in his dressing or salad either. He used Worcestershire in the dressing. The dressing was not creamy, but had an olive oil base. I enjoy both styles of dressing. In my recipe for this Salad, I use the creamy style. I find it is what more people prefer, so if you are serving a number of people, this recipe will probably be favored.
CAESAR STYLE SALAD WITH ROTISSERIE CHICKEN
- 1-Whole Rotisserie Chicken skin removed, cut into bite size pieces
- 2- Heads of Romaine Lettuce, chopped
- 1-Cup Shredded Parmesan Cheese
- 1-Cup Shaved Parmesan Cheese
- 2-Cups Home Made Croutons (recipe to follow)
- Home Made Caesar Style Dressing (recipe to follow)
HOME MADE CROUTON RECIPE
- 1-Small French Bread Baguette or 1/2 of a Large French Bread Baguette, cut into 1 inch cubes
- 1-Teaspoon Garlic
- 1-Teaspoon Dried Basil
- 1/4 Cup Butter
- Freshly Ground Pepper to taste
Preheat your oven to 300 Degrees. Place bread cubes on a baking sheet. Melt butter in a saucepan on low. Add the Basil, Garlic and Pepper to the melted butter and stir well. Remove from heat and let mixture cool for a few minutes. Pour the entire mixture evenly over the bread cubes. Stir the bread cubes to ensure the mixture has evenly coated all the bread cubes. Bake for 15 minutes stirring once during baking time. All ovens are different so you may need to cook an additional 15 minutes. It took me 30 minutes in my oven. You know they are done when they have a toasty texture. Remove from oven and let cool. Store in an air tight container.
CAESAR STYLE DRESSING
- 1-Cup Mayo
- 1-Teaspoon Worcestershire
- 1-Teaspoon Dijon Mustard
- 2-Tablespoons Fresh Lemon Juice
- 1-Teaspoon Anchovy Paste
- 1/2 Cup Finely Grated Parmesan Cheese
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Fresh Ground Black Pepper
- 1-Teaspoon Anchovy Paste
- 3-Tablespoons Milk
Put all ingredients in a large glass jar. Make sure the lid is on tight and place one finger on cap so it doesn’t come loose, then shake vigorously! Store in refrigerator until ready to use.
ASSEMBLING THE SALAD:
1. Place the chopped Romaine lettuce in a very large bowl.
2. Next add the Rotisserie Chicken and both types of Parmesan Cheese.
3. Shake the Salad dressing well before adding to the salad. You probably will not use all the dressing. You don’t want to overload the salad. Just remember you can add more but you can’t take it out once it is on the salad! I would go light, so it pleases all the guests palates. You can always leave the jar out next to the salad if someone wants to add more to their plate.
4. Last but not least, add the Croutons. Lightly toss them in with the remaining ingredients.
5. Get out a pair of salad tongs and place the bowl on the table and you are ready to serve!
Recipe by: Hot Dish Homemaker