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I'd have to sleep with you.
CHICKEN CAESAR SALAD
Using a precooked rotisserie chicken makes this salad extra easy and fast, although any leftover cooked chicken will work.
Yield
6 servings (serving size: 2 cups)
Ingredients
Salad:
1 (2-pound) whole roasted chicken, skinned
11 cups torn romaine lettuce (about 1 1/4 pounds)
1 cup red bell pepper strips
Vinaigrette:
3 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, crushed
1 1/2 cups plain croutons
1/2 cup (2 ounces) grated fresh Parmesan cheese
Preparation
To prepare salad, remove chicken from bones; shred with 2 forks to measure 3 cups meat. Combine chicken, lettuce, and bell pepper in a large bowl.
To prepare vinaigrette, combine oil and next 7 ingredients (oil through garlic) in a bowl, stirring well with a whisk. Pour over salad; toss well. Sprinkle with croutons and cheese; toss gently to combine.
Nutritional Information
Calories:306 (47% from fat)
Fat:16g (sat 4.3g,mono 8.2g,poly 2.2g)
Protein:29.4g
Carbohydrate:10.3g
Fiber:2.4g
Cholesterol:78mg
Iron:2.8mg
Sodium:445mg
Calcium:171mg
I don't see any Old Bay in the recipe.
PASS!