Caesar Salad To Go Shrimp Or Chicken Lettuce Wraps With Creamy Caesar Dressing Recipes

SHRIMP OR CHICKEN LETTUCE WRAPS WITH CREAMY CAESAR DRESSING

Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing image

This recipe requires no cooking and is served cold, so it makes a perfect picnic in the hot summer months as well!

Provided by Rachael Ray : Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 hearts romaine lettuce
1 pound jumbo fully cooked shrimp, from the seafood counter in market
1 rotisserie chicken, available in many markets
4 heaping tablespoons reduced fat mayonnaise
1 clove garlic, crushed
1 lemon, zested and juiced
2 tablespoons anchovy paste, optional (But it tastes better with it in. If you think you don't like anchovies, try them in this sauce. They just taste salty and yummy!)
1/2 cup grated Parmigiano-Reggiano, a few handfuls
2 teaspoons Worcestershire sauce
1 teaspoon coarse black pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
3 tablespoons extra-virgin olive oil, pour to the count of 4

Steps:

Cut bottoms off the romaine and cut the heads in half lengthwise. Wash lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
Remove the tails from the shrimp and place the shrimp in a bowl or, pack for travel, if this is a picnic meal.
To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors to help you. Slice the meat up on an angle. Arrange on a plate or in a plastic container.
Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire and pepper into the blender and turn it on. Stream the extra-virgin olive oil into the dressing through center of the lid. When the oil is combined, remove the thick dressing with a spatula to a bowl or a portable plastic container.
Place lettuce on a serving platter or pack in large plastic bag or container to travel.
To assemble, spread dressing onto a lettuce leaf. Fill leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!
To pack for picnic, take the romaine hearts in plastic food storage bags. Pack the shrimp and cut chicken in separate bags and pack dressing in small plastic container.

CAESAR SALAD TO GO: SHRIMP OR CHICKEN LETTUCE WRAPS WITH CREAMY CAESAR DRESSING

Caesar Salad to Go: Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing image

This recipe requires no cooking and is served cold, so it makes a perfect low-carb on-the-go lunch, or a picnic for the park as well! Pack the dressing with an ice pack to keep it chilled out. If you think you don't like anchovies, try them in this dressing. They just taste salty and yummy!

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 romaine lettuce hearts
1 pound fully cooked jumbo shrimp (from the seafood counter)
1 rotisserie chicken (available in many markets)
4 heaping tablespoons reduced-fat mayonnaise
1 garlic clove, crushed
Zest and juice of 1 lemon
2 tablespoons anchovy paste (optional-but the salad tastes better with it in)
1/2 cup grated Parmigiano-Reggiano or Parmesan (a few handfuls)
2 teaspoons Worcestershire sauce (eyeball the amount)
1 teaspoon coarse black pepper (eyeball it)
3 tablespoons extra-virgin olive oil (EVOO) (pour to the count of 4

Steps:

Cut the bottoms off the romaine and cut the hearts in half lengthwise. Wash the lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
Remove the tails from the shrimp and place the shrimp in a bowl or, if this is a picnic meal, pack for travel.
To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors.
Slice the meat up on an angle. Arrange on a plate or in a plastic container.
Place the mayo, garlic, lemon zest and juice, anchovy paste, cheese, Worcestershire, and pepper in the blender and turn it on. Stream the EVOO into the dressing through the center of the lid. When the dressing is combined, use a rubber spatula to remove the thick dressing to a bowl or a plastic container.
Place the lettuce on a serving platter or pack in a large plastic bag or container to travel.
To assemble, spread some dressing onto a lettuce leaf. Fill the leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!

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