Chicken Caesar Salad
Ingredients
- 1 2-pound rotisserie chicken, skinned
- 1 1/4 pounds romaine lettuce, torn (about 12 cups), chopped or torn and well-rinsed (no watery lettuce)
- Grape tomatoes
- 1/2 small red onion, thinly sliced
- Balsamic vinegar
- 2 ounces 1/2 cup grated fresh Parmesan cheese
- 1 1/2 cups plain croutons
- 1 lemon
- For Dressing: 1 cup salad oil
- 1/2 cup freshly squeezed lemon juice
- 1 T white vinegar
- anchovies to taste, I put in 4 or 5, plus a little of the oil – yum! – optional
- 4 to 6 cloves pressed garlic, to taste – we like garlic, so I go heavy on it
- 1 T dijon mustard
- 2 tsp. worcestershire sauce
- 2 large or 3 small egg yolks
- 1 cup canned parmesan cheese, the kind you put on spaghetti sauce
Instructions
- Remove rotisserie chicken from bones; then shred with 2 forks, or chop, until you have 3 cups of meat. If you have leftover chicken, reserve for another use.
- In a large bowl, toss together lettuce, shredded chicken, grape tomatoes, and red onion.
- For the dressing, mix the oil, lemon juice, white vinegar, anchovies (optional), garlic, dijon mustard, worcestershire sauce, egg yolks, and canned Parmesan cheese in the blender or food processor. Salt and pepper to taste. Chill dressing before using.
- Before serving, pour the dressing over the salad. Drizzle balsamic vinegar over salad, squeeze 1/2 lemon, then gently toss to combine.
- Sprinkle with fresh Parmesan cheese and croutons. Serve!