- Ingredients:
- 2 large boneless skinless chicken breasts
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 8oz package of sliced FunGuy white button mushrooms
- 2 medium sized heads of romaine lettuce, chopped
- 4 tablespoons mayonnaise
- 1 large lemon, juiced
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- 2 cloves of garlic, minced
- 2 anchovies, mashed into a paste (optional)
- Parmesan cheese
What’s it called when a chicken finds a salad? Chicken sees her salad, of course!
Fortunately for us, not much looking will be needed to find this week’s recipe for the lunch time classic chicken Caesar salad. This romaine based salad is easily tossed together and topped with succulent pan-seared chicken breast, our earthy sautéed sliced mushrooms, and a creamy homemade Caesar dressing.
And, of course, as much shredded Parmesan cheese as you can handle!
DIRECTIONS:
- Lay the chicken breasts on a clean cutting board. Rub half of the olive oil all over the chicken and season well with the garlic salt and black pepper.
- Heat a skillet over high heat. Add the chicken to the pan and cook 3-4 minutes or until browned. Turn the chicken over and cook another 2 minutes. Add the mushrooms and cook them another 6-7 minutes, turning the chicken once more and stirring the mushrooms occasionally so they don’t stick. Once the chicken is cooked through transfer it to a cutting board and slice it into thin strips.
- Let the mushrooms cook 2-3 minutes longer, stirring to keep them from sticking. Turn off the heat and transfer the mushrooms to a bowl.
- In a clean bowl, whisk together mayonnaise, lemon juice, Worcestershire sauce, mustard, garlic, and mashed anchovy until smooth and creamy. Taste and season with salt and black pepper as needed.
- To assemble the salad, start with the romaine lettuce in a bowl and top with the chicken and mushrooms. Drizzle the caesar dressing over the salad and top with shredded Parmesan cheese
Have a Fun meal!