Although we don’t really think about it, I think sometimes we take after our parents in more ways than we think. Sometimes we probably don’t like to admit we aren’t the same, when in reality we take after them in many ways! When the weather gets warmer my parents are always telling me the weather makes them eat lighter meals/salads/sandwiches because they aren’t as heavy. I never really understood what they meant by that because let’s be real- I don’t like to restrict myself.
I have come to accept that I’ve got to cook things I want because so often the food tastes better than what I order out! I was looking for something that wouldn’t keep me in the kitchen all day and was a bit on the lighter side. Not only has the weather been a tad warmer, I’ve also actually (gasp!) craved something a little lighter. And salad definitely came to mind. I guess I do take after my parents more than I thought!
When I am in the mood for salad I find myself topping it with extra cheese and dressing. Not that I don’t enjoy the taste of salad but I REALLY enjoy the taste of dressing. And cheese, duh.
It’s National Poultry Day so you know I had to post this amazing chicken caesar salad! When I go to a restaurant and I am craving caesar salad, 9 times out of 10 I like to eat it with chicken. The chicken is seasoned with lots of spices and has got some nice blackened flavors that make this caesar salad even more amazing.
Let’s see what other ways I can find excuses to eat extra dressing and most of all, cheese. :-p
- Chicken marinade:
- 2 chicken breasts, sliced in half, lengthwise
- 2 tablespoon extra virgin olive oil
- Juice from ½ lemon
- 1 teaspoon Hungarian paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon salt
- For the salad:
- 4 cups chopped romaine lettuce
- 4 tablespoons Caesar dressing
- ½ cup shaved Asiago or Parmesan cheese
- 1 cup croutons
- ½ cup grape or cherry tomatoes, halved
- Add chicken, olive oil, lemon juice, and seasonings to a large ziploc bag and marinate for about 30 minutes.
- Heat a large skillet to medium high heat.
- Add chicken to pan in a single layer. Cook chicken on each side for about 5 minutes, or until chicken is golden brown and cooked all the way through. Remove from pan and continue for the rest of the chicken. Allow chicken to rest on a cutting board for about 3-4 minutes.
- Assemble salad in a large bowl by adding lettuce, caesar dressing, parmesan cheese, croutons, and tomatoes. Mix until salad is combined and dressing is distributed.
- Cut cooked chicken breast into strips and add on top of salad.
- Top with extra toppings, if desired.