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Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad


  • 1 Bottle prepared Italian
    Dressing (8oz)
  • 1/2 cup Dry white wine
  • 4 Chicken breasts halves
  • Skinned and de-boned
  • 1 tablespoon Dried marjoram leaves
  • 1 tablespoon Dried oregano leaves
  • 1 tablespoon Dried thyme leaves
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper — freshly ground
  • 1/2 teaspoon Ground red cayenne pepper
  • 1/2 cup Butter or margarine — melted
  • —–FOR SALAD—–
  • 1 can 2 oz Anchovies
  • 3 tablespoons Fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Fresh parsley — chopped
  • 1 teaspoon Dijon style mustard
  • 1/2 teaspoon Freshly ground black pepper
  • 1 Garlic clove — crushed
  • 1/4 cup Olive oil
  • 2 tablespoons Parmesan cheese — grated fresh
  • 10 cups Salad greens — mixed

BLACKENED CHICKEN Stir dressing and wine in shallow dish to blend; add
chicken; marinate 1 hour, turning several times. Grind marjoram,
oregano, thyme, salt, black pepper and ground red pepper to fine powder
in coffee or spice grinder or mini chop food processor. Spread mixture
on plate. Heat 12 inch cast iron skillet over high heat until smoking,
5 to 10 minutes.
Drain chicken; dip into seasoning mixture to coat both sides, shaking
off excess. Place in hot skillet; pour 2 T butter over each piece.
Reduce heat to medium; cook chicken 3 to 5 minutes on each side until
cooked through. Serve chicken, sliced, on top of caesar salad. CAESAR
SALAD: Use a fork to mash the anchovies into a paste in a small bowl;
stir in the lemon juice, worcestershire sauce, chopped fresh parsley,
dijon style mustard, freshly ground black pepper and the crushed
garlic. Whisk in the cup olive oil, slowly; stir in the freshly grated
parmesan cheese. Pour the dressing over mixed salad greens in a large
bowl; toss thoroughly to coat.

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