Cleopatra's Chicken Salad
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
55
Spice
62
Sweetness
42
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
680 g
Chicken Tenders1 cup
Extra-Virgin Olive OilDirections:
1
If you are using chicken breasts instead of tenders, cut into long, thick strips about 4 per breast
2
Heat a large nonstick skillet over medium high heat
3
Add extra-virgin olive oil in a slow steady stream
4
Add crushed pepper, crushed garlic, and chicken tenders
5
Saute chicken tenders or breast slices in garlic oil until lightly browned on all sides, about 5 to 6 minutes
6
Add wine to the pan and reduce heat to medium low
7
Let the liquid cook out and tenders cook through, about 3 to 4 minutes more, then remove pan from heat
8
Squeeze lemon juice over chicken and sprinkle with parsley salt and pepper
9
Pile tenders along side a generous portion of Caesar greens and serve
10
To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl
11
Place bowl on grill top and cover grill
12
Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil
13
Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil
14
Cooked anchovies melt away easily and the flavor changes from fishy to nutty
15
Transfer oil mixture to a large salad bowl
16
Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork
17
Toss greens to coat with dressing