Search recipe:
- Caesar Chicken Salad
-
- 1 Env. Caesar Salad Dressing Mix
- 1/4 Cup Lemon Juice
- 1 Lbs. Boneless, Skinless chicken breast halves, cut into strips
- 6 Cups Torn Romaine Lettuce
- 1 Cup Seasoned Croutons
- 1/2 Cup Shredded Parmesan Cheese
- Lemon Wedges
- Directions
- Prepare salad dressing as directed on the envelope, except substituting juice for vinegar. Cook chicken in 1 tablespoon of the prepared dressing in skillet on medium heat until cooked through. Place lettuce, chicken, croutons, and cheese in large salad bowl. Add remaining dressing; toss to coat well. Serve with lemon wedges. Serves 4.
- Provided by:
- Southwest Family Citrus and Spenar Family
Popular Ingredients:
All Ingredients
Featured Recipe
Pasta With Scallops and Lemon
In a 5-to-6-quart saucepan over high heat, bring about 4 quarts of water to a boil. Add penne and cook, stirring occasionally, until tender to bite, about 10 to 12 minutes, drain. Meanwhile, in a 10-to-12-inch frying pan over medium heat, stir onion and garlic in 2 tablespoons of the olive oil until limp, 3 to 5 minutes. Add lemon peel, lemon juice, 1 tablespoon of olive oil and scallops to the pan with the onion and the garlic. Bring to a simmer and cook until scallops are opaque, but still moist-looking in the center, about 6 minutes. Add pasta and basil to the scallop mixture and stir until heated through. Add salt and pepper to taste. Pour into wide, shallow pasta bowl to serve. Makes 4 servings.
