Title: Chicken Potato Caesar Salad
Categories: Ew, Text, Import
Yield: 1 Servings

1 lb Boneless, skinless chicken
-breasts
Salt and pepper
2 tb Olive oil
1/2 lb New potatoes, boiled,;
-drained and sliced
Dressing:
6 Cloves garlic, mashed and
-minced
1 tb Dijon mustard
1 tb White vinegar
Lemon juice
2 tb Mayonnaise
1/2 c Olive oil
Salt and pepper
Minced anchovy fillets
1 lg Head of romaine lettuce,;
-washed and dried
Garnish:
Finely chopped parsley
Whole anchovies

Slice chicken breasts into strips and season with salt and pepper. In a
non-stick skillet, heat oil over medium high heat. Add chicken and cook
until golden brown and chicken is no longer pink in the middle, about 4-5
minutes. Remove chicken to paper towels to drain. Combine chicken and
sliced boiled potatoes in a large bowl and set aside.

For the dressing, combine garlic, mustard, vinegar and two pinches of salt
in a blender and process. Add mayonnaise and blend together to form a thick
base. In a slow stream add olive oil through hole in lid. Scrape dressing
with spatula into a bowl and season to taste with salt, pepper and lemon
juice. If desired, add anchovy to dressing to create a deeper, saltier
flavor.

Toss the chicken and potatoes with 3 or 4 tablespoons of the dressing.
Place ripped up romaine lettuce leaves in a large bowl and toss with
several tablespoons of the dressing. Arrange lettuce on a plate and top
with chicken and potatoes. Garnish with chopped parsley and anchovies, if
desired.

Yield: 2 servings
Recipe By :HOW TO BOIL WATER SHOW #BW8302

Posted to MC-Recipe Digest V1 #247

Date: Wed, 16 Oct 1996 15:00:34 -0400

From: Meg Antczak