Monday, May 5, 2014

Caesar Salad with Chicken

When I make a dish that calls for chicken breasts I usually have three since they often come packaged that way. Consequently, there's a single, cooked, lonely chicken breast in my fridge all wrapped up with nowhere to go. This is a nice reason for it to come out and be included in a tangy caesar salad. I make this dressing in my blender--food processor would work just as well.

2 cloves, chopped
1 T Dijon mustard
2 T tahini
juice from 1/2 lemon
2 T apple cider vinegar
2 T olive oil
2 anchovies
sea salt and pepper to taste

Blend all the dressing ingredients until smooth.

Wash, dry and chop a bunch of romaine (I also threw in some arugula-what could it hurt?)
I cut the leftover chicken breast into small chunks.
Toss the greens and the chicken with the dressing and divide into two bowls.

Lunch is served!

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