Lightened-Up Chicken Caesar Platter {Powernap}
This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.
Less than 24-hours after our return from South Carolina life was business as usual. I was off like a shot to the grocery store and my hungry family eagerly awaited a home cooked meal after a few days of road-trip food. In the spirit of bathing suit season I’ve been trying to keep it light lately so I decided to make a simple chicken caesar platter with a light, tangy dressing. Instead of making it into a wrap or complicated salad, I deconstructed the dish, loosely assembling the ingredients on large, wide plates.
The beauty of this simple, healthy meal is that I was able to cook the chicken ahead of time while my daughter was at school. I also mixed the simple dressing in my favorite salad dressing shaker and kept it in the fridge for dinner. The rest of the day, I’ll admit, was spent doing laundry and repacking for my trip to California this weekend. No rest for the weary! A true powernap recipe, at dinner I coarsely chopped some clean fresh lettuce, add a smattering of fresh tomatoes to a large plate, drizzled on the dressing and topped it with chicken. Dinner was on the table in short order and then it was off to wrap things up for the next adventure!
Recipe
Lightened-Up Chicken Caesar Platter
Ingredients
For the dressing:
| 1 | anchovy, finely chopped |
| 3 | tablespoons grated Parmesan cheese |
| 1 ½ | tablespoons fat-free mayonnaise |
| 1 | lemon, juiced |
| 1 | garlic clove, finely chopped |
| 1 | teaspoon Dijon mustard |
| 1 | dash (no more than ½ teaspoon) Worcestershire sauce |
| ¼ | cup olive oil |
For the salad:
| 2 | hearts of romaine, washed and roughly chopped |
| 2 | grilled chicken breasts, thinly sliced |
| ½ | cup small tomatoes (I used small grape tomatoes), halved |
Instructions
1. In a large bowl mash the anchovy with fork tines, then whisk in the Parmesan, mayonnaise, lemon juice, Dijon, garlic, and Worcestershire sauce. Pour the olive oil in a steady stream into the bowl, whisking continously.
2. Divide the lettuce leaves amongst two plates. Place about ¼ cup of the halved tomatoes on each plate. Drizzle the dressing over the top of the salads and top with the chicken breasts. Serve!
Naptime Notes
Naptime Recipe Serving ideas
Feel free to add fresh croutons to this delicious salad. A rich crumbled blue cheese would be an excellent addition as well.
Naptime Stopwatch
20 minutes start to finish.
Naptime Reviews
This was a huge hit with us, a great quick, fresh salad for a weeknight!
More Naptime Recipes
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http://cybertron-transformers.blogspot.com/ christina thomas
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