Chicken Caesar Salad Time: 25 minutes
2 chicken breasts, boneless and skinless
1 tbs chili powder
2 tbs Worcestershire sauce
1/2 tsp garlic powder
Lettuce - for 2 main salads
1 15oz can (450 gr jar) asparagus (artichoke hearts would be good, too)
2 tomatoes
1 avocado
extra anchovy filets for garnish for mon mari
Mix chili powder, Worcestershire and garlic. Slice chicken breasts into strips and toss with chili powder mixture. Cook on barbecue grill in pan or sauté in nonstick skillet on stove. Either way cooking time is 5 - 7 minutes over medium-high heat. Drain asparagus. Slice tomatoes, then cut slices in half. Put lettuce in large salad bowl tearing if necessary. Toss with some of the dressing. Arrange chicken, tomato, asparagus and avocado on top. Drizzle a bit of dressing over all and serve, remaining dressing on the side.
Caesar Dressing
1 tbs Dijon mustard
1 tbs lemon juice
1 tbs tarragon white wine vinegar
2 tsp Worcestershire Sauce
2 anchovy filets, mashed or 1 tsp anchovy paste (optional)
1/2 cup Greek or plain yogurt
2 tbs olive oil
1 tbs snipped fresh chives
1/2 tsp garlic powder
3 tbs Parmesan
Put mustard, lemon juice and yogurt in small bowl and whisk well to combine. Slowly add olive oil whisking constantly. Add garlic and Parmesan. Dressing should be thick. Add chives and set aside
Cooking for Two? Or more?
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