"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Skewered Caesar-style Chicken Salad Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Skewered Caesar-style Chicken Salad, by , is from The OgletreeFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dody Ogletree
Added: Tuesday, May 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. olive oil
4 cloves garlic, halved
1 c. dried tomatoes in oil, drained well
4 8" long woody sprigs fresh rosemary or bamboo skewers, soaked at least 30 min. in water
2 T. fresh rosemary, chopped (or 2 t. dried)
4 large, skinless, boneless chicken breast halves
10 c. torn romaine lettuce leaves
2 T. grated Parmesan cheese
1 loaf Italian bread
A really good Caesar Salad Dressing

Directions:
Directions:
* In small saucepan, heat oil over med. heat. Add garlic and cook until golden, about 1 minute. Remove from heat; transfer garlic to food processor fitted with chopping blade. Set pan aside with garlic flavored oil.
* Add dried tomatoes to garlic and process until smooth paste forms, stopping occasionally to scrape down side of container with rubber spatula; set tomato mixture aside.
* To make breast an even thickness, cut from thinner part of breast toward thicker, being careful not to cut through, and fold out; pound breast to flatten to about a 7" x 5" rectangle.
* Spread about 3 T. tomato mixture to within 1/4" from edges of breast; sprinkle with 1 t. fresh or 1/2 t dried rosemary. From shorter end, roll up each breast and wrap with plastic wrap. Refrigerate until ready to grill.
* Evenly cut each breast across into 4 slices, jelly-roll style; carefully thread the 4 slices onto each skewer, through the side of the jelly-rolled chicken.
* Grill, turning frequently, until lightly browned and done, about 20 minutes.
* Slice Italian bread in half lengthwise, brush with garlic flavored oil; toast on grill. Or cut into 1" cubes, toss with oil, place on a cookie sheet in 400 oven to make croutons, or skewer the bread cubes and toast them on the grill.
* Line plates with 2-1/2 c. romaine; top with chicken on skewer; sprinkle with Parmesan and croutouns, and top with the Caesar Dressing.

Number Of Servings:
Number Of Servings:
4

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

130W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!