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Chicken Club meets Ceasar Salad Recipe

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This recipe for Chicken Club meets Ceasar Salad is from Those Phillips Girls Can Cook!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 chicken breasts
Olive oil
Kosher salt
Pepper
4 ounces pancetta (or bacon)
1 large garlic clove
2 Tbls parsley chopped
1 1/2 tsp anchovy paste
1 tsp Dijon
1 1/2 Tbls fresh lemon juice
1/2 cup mayonnaise
Loaf of ciabatta
Arugula (I used romaine)
Sun dried tomatoes
Shaved pieces of Parmesan
Directions:
Directions:
If your chicken breast has bone in them, use oil, salt and pepper and place in a 350 oven for 35 minutes. Remove bone and cut into thin slices.
If you have boneless breasts, season with salt and pepper, get olive oil hot and cook till they reach 160 degrees, approx. 16 minutes.
Either way you do the chicken is fine, don't ever forget to allow at least 10 minutes for the chicken to rest with foil over it.

Place garlic and parsley in food processor till chopped, add paste, mustard, lemon juice and mayo, mix well. Refrigerate if not using right away.

Place pancetta on a sheet pan and roast for approx. 15 minutes.
If using bacon, fry and place on towel to drain.

Slice the ciabatta and either toast in oven or grill pan. (I love grill marks)
Spread the the dressing on one side of bread, place greens next, then sun dried tomatoes, pancetta or bacon, shards of Parmesan and chicken slices.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour (maybe a little more)
Personal Notes:
Personal Notes:
This a great sandwich, it takes a little time but you can do a couple of steps early and put it together later. I made the dressing early and fried my bacon early!

 

 

 

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