Fried Chicken Caesar Salad
Source of Recipe
Woman's Day
List of Ingredients
2 bags (10 oz each) Italian- or European-blend salad greens
1 pt cherry tomatoes
1/2 cup thinly sliced red onion
1 can (2 oz) flat anchovies, packed in oil, drained well
2 tsp minced garlic
3 Tbsp light mayonnaise
2 tsp Dijon mustard
4 Tbsp grated Parmesan cheese
3 Tbsp oil, preferably olive
2 Tbsp fresh lemon juice
4 skinned, boned chicken-breast halves
1/2 cup packaged dry bread crumb
Recipe
1. Toss salad greens, tomatoes and sliced onion in a large bowl.
2. Mash anchovies and garlic in a small bowl or on a cutting board. In another small bowl, mix 1 tsp anchovy mixture with the mayonnaise, mustard and 2 Tbsp cheese. To make dressing, whisk 2 Tbsp oil, the lemon juice, remaining mashed anchovies and 2 Tbsp cheese in another small bowl.
3. Spread mayonnaise mixture evenly on chicken. Spread bread crumbs on waxed paper. Roll chicken in crumbs to coat.
4. Heat remaining 1 Tbsp oil in a large nonstick skillet over medium heat. Add chicken and panfry 12 to 15 minutes, turning once, until crumbs are browned and chicken is cooked through. Remove to cutting board; slice crosswise and arrange on salad. Drizzle with lemon-anchovy dressing and serve.
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