"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Award Winning Caesar Chicken Salad Recipe

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This recipe for Award Winning Caesar Chicken Salad, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Schmutz
Added: Sunday, March 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless chicken breasts
3 TB. olive oil
1 1/2 TB fresh lemon juice
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
3/4 tsp. garlic salt
1/8 tsp. pepper

2/3 c. finely crushed seasoned croutons
1/3. c. freshly grated Parmesan cheese
8 Romaine lettuce leaves
sliced tomatoes

Directions:
Directions:
In ziplock bag, make marinade by mixing together oil, lemon juice, Worcestershire,mustard,salt and pepper. Add chicken, seal bag, and shake to thoroughly coat chicken. Place in fridge for 15 minutes. On shallow plate mix crushed croutons and Parmesan cheese. Remove chicken from marinade and coat with crumbs. Place meat on greased baking sheet. Drizzle with remaining marinade. Bake 400 for 18 minutes. Serve on lettuce leaves, garnish with lemons and tomatoes.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I like to cut the breasts in strips before I marinate them. This makes a great salad or for a great Chicken Strip dinner, serve the chicken without the lettuce.

 

 

 

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