*  Exported from  MasterCook II  *

                          Chicken Potato Caesar Salad

Recipe By     :HOW TO BOIL WATER SHOW #BW8302
Serving Size  :      Preparation Time :
Categories    :New Text Import

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1  pound         boneless, skinless chicken breasts
                        Salt and pepper
       2  tablespoons   olive oil
     1/2  pound         new potatoes, boiled, -- drained and sliced
                        Dressing:
       6  cloves        garlic, mashed and minced
       1  tablespoon    Dijon mustard
       1  tablespoon    white vinegar
                        Lemon juice
       2  tablespoons   mayonnaise
     1/2  cup           olive oil
                        Salt and pepper
                        Minced anchovy fillets
       1  large         head of romaine lettuce, -- washed and dried
                        Garnish:
                        Finely chopped parsley
                        Whole anchovies


Slice chicken breasts into strips and season with salt and pepper. In a
non-stick skillet, heat oil over medium high heat. Add chicken and cook
until golden brown and chicken is no longer pink in the middle, about 4-5
minutes. Remove chicken to paper towels to drain. Combine chicken and
sliced boiled potatoes in a large bowl and set aside.

For the dressing, combine garlic, mustard, vinegar and two pinches of salt
in a blender and process. Add mayonnaise and blend together to form a thick
base. In a slow stream add olive oil through hole in lid. Scrape dressing
with spatula into a bowl and season to taste with salt, pepper and lemon
juice. If desired, add anchovy to dressing to create a deeper, saltier
flavor.

Toss the chicken and potatoes with 3 or 4 tablespoons of the dressing.
Place ripped up romaine lettuce leaves in a large bowl and toss with
several tablespoons of the dressing. Arrange lettuce on a plate and top
with chicken and potatoes. Garnish with chopped parsley and anchovies, if
desired.

Yield: 2 servings

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