The cooks in the Red Thread kitchen are still grappling with the fact it’s not…
Crunchy Chicken Caesar Salad
The most-consistent gripe we hear this time of year: “I gained so much weight over the holidays.” Well, eating more roughage may help; and there’s no need to sacrifice taste (or protein) in the process. Try this yummy Caesar variation with chicken, and you’re family will be happy — and feeling more fit.
1 tbls. Dijon mustard
½ tsp. pepper
1 tbls. low-fat mayo
½ cup crushed corn flakes
4 boneless, skinless chicken breasts
2 tbls. olive oil
½ tsp. sea salt
1 head romaine lettuce (torn into bits)
Caesar Dressing (non-dairy/pareve):
2 cloves garlic
1 tbls. sugar
1 tsp. lemon juice
1 tbls. parsley flakes
¼ cup olive oil
1 tbls. chives (dried or fresh)
3 tbls. mayo
½ tsp. dry or Dijon mustard
Preheat oven to 400 degrees. Combine mustard and mayonnaise in a small bowl; set aside.
Place chicken between two sheets of plastic wrap or in a freezer bag and flatten to an even thickness using a meat mallet. Sprinkle with salt and pepper; brush with the mustard/mayo mixture.
Cover chicken with corn flake crumbs and place on a lightly greased baking sheet. Drizzle each piece of chicken with 1/2 teaspoon of oil.
Bake for 5 minutes on each side or until the chicken is thoroughly cooked; let cool and then cut the chicken into strips.
In a cruet (not the one for the Eucharist), combine dressing ingredients and shake vigorously.
Combine lettuce, chicken and dressing into a big bowl — toss well. Enjoy. Swap out the chicken for veggie chicken strips, which typically come pre-seasoned, and just throw into a skillet to heat up.
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