We were looking for a fresh dinner idea that was a little less carby than recent recipes (like last week’s corn bread baked mac and cheese). With a recommendation from my sister, I adapted Smitten Kitchen’s Caesar dressing recipe with the ingredients that we had, and jazzed it up with some fresh-grated parmesan.
What a revelation it is to make Caesar dressing from scratch. It turned out really lemony, garlicky, and delicious.
We used a full romaine heart for each of our salads. We went through that bag of lettuce real quick. We’ll have to buy some more to use the leftover dressing and chicken for more salads this week.
I think I’m going to become a homemade dressing kind of girl from now on. It’s pretty easy to whip up, and I have a feeling there is a lot of room for improvisation. If it’s salty, tangy, and creamy, it’s probably going to taste good on a salad.
I cooked the chicken very simply, in olive oil with just garlic salt and pepper.
I would really recommend making this recipe if you’re looking for something fresh and quick. Besides, you can put whatever you want on a salad (or whatever you have, which is usually the route I take).
For the dressing:
2 tablespoons mayo
1 tablespoon lemon juice
1/2 teaspoon dijon mustard
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
1/4 cup olive oil
3 tablespoons of grated parmesan
2 romaine hearts
a bunch of grated parmesan
a package of boneless chicken breasts
garlic salt and pepper
For the dressing, just mix all the ingredients together except the olive oil and parmesan. Then, gradually add in the olive oil and stir to combine. Mix in the parmesan. Chop up the romaine hearts and top with the other parmesan and the finished dressing.
For the chicken, cook in a pan over medium heat in olive oil for about 6-7 minutes on each side, or until golden brown. Add garlic salt and pepper to each side of the chicken.
Cut the chicken into bits and add it to the salad, and voila! You’ve got yourself a nice dinner.
Until next time,