Cook Yourself Thins Chicken Caesar Salad Recipes

EASY CHICKEN CAESAR SALAD

Steps:

• Wash and lay out lettuce leaves on paper towels and pat dry.
• Cut lettuce into 1 inch strips and place in a large mixing bowl.
• Add chicken, bacon bits, mozzarella cheese, green onions, and toss.
• Cover lettuce with a fairly generous amount of Parmesan cheese and salt and pepper and toss again.
• Mix in Caesar Ranch dressing until lettuce is nicely coated.
• Add croutons to individual salad bowls when serving so they won't get soggy.

COOK YOURSELF THIN'S CHICKEN CAESAR SALAD

Steps:

• Preheat oven to 350 degrees.
• Boil about 4 cups of water.
• Brush the chicken with a little olive oil.
• On a hot grill pan, sear the chicken breast for 4 to 5 minutes before flipping over and doing the same on the other side.
• Slice the baguette on the diagonal and place on a baking sheet.
• Brush on a little olive oil.
• Toast the bread for about 10 minutes, until crisp.
• Rub with the garlic clove.
• Once you have strong grill marks over the chicken breast on both sides, cover your pan with foil and place into the hot oven on the higher shelf for 15 minutes.
• Meanwhile, wash the lettuce and spin dry.
• Carefully drop the egg in boiling water and boil for 5 minutes exactly. Empty the boiling water out of the pan and replace it with cold water.
• Let the egg stand in the cold water while you finish the recipe.
• To make the dressing, combine all the ingredients into a small mixing bowl and stir together with a whisk.
• Taste and season before setting aside.
• Put the washed and dried salad leaves into a big bowl with the dressing.
• Toss for a couple of minutes to make sure that all the leaves are coated.
• Add the shaved/grated Parmesan and arugula.
• Toss once again.
• Remove the chicken from the oven and let it cool down enough to handle before slicing on the diagonal.
• Plate up the salad, making sure that the chicken is evenly distributed.
• Tuck the crispy baguette toasts on the side of the salad and add half the soft-boiled egg.
• Finally, grind over some black pepper, scatter the sunflower seeds, and serve.

SKINNY CHICKEN CAESAR SALAD

Steps:

• To make the dressing, combine all the ingredients into a small mixing bowl and stir together with a vinaigrette whisk. Taste and season before setting aside.
• Brush the chicken with a little olive oil.
• On a hot chargrill grill pan pan, seal the chicken breast for 5 minutes before flipping over and doing the same on the other side.
• Whilst the chicken is searing, prepare the melba toasts. Place the slices of baguette on an oven tray. Lightly rub a small garlic clove and brush on a little olive oil.
• Once you have strong chargrill grill marks over the chicken breast on both sides, cover your pan with foil and place into the hot oven on the higher shelf for 15 minutes.
• Place the chicken breast, skin side up in the ingredients it asks for skinless chicken breast, in a heat-proof -dish and place on the same oven tray for 15 minutes until crisp and golden (for the melba toast), and cooked through in the case of the chicken. If there isn't enough room on the shelf for both of these at the same time, place the chicken on the top shelf and the toast underneath.
• Meanwhile, wash the lettuce and stand spin in a colander to dry.
• Carefully drop the egg in boiling water for 4 minutes exactly. Empty the boiling water out of the pan and replace it with cold water. Let the egg stand in the cold water whilst you finish the recipe.
• Put the washed and dried salad leaves into a big bowl with the dressing. Toss for a couple of minutes to make sure that all the leaves are coated. Add the shaved/ grated parmesan and cress or rocket. Toss once again.
• Remove the chicken from the oven and let it cool enough to handle before slicing on the diagonal.
• Plate up the salad, making sure that the chicken is evenly distributed.
• Tuck the crispy croutons on the side of the salad and add half a soft boiled egg. Finally crunch? over some black pepper and serve.

COOK YOURSELF THIN CHICKEN POT PIE

Steps:

• Preheat the oven to 350 degrees. Thaw 6 sheets of phyllo dough overnight in the refrigerator or one hour before using. Bring the chicken stock to a simmer and keep warm.
• In a 6-quart pot, add the olive oil and flour, and cook until lightly golden, about 3 minutes. Add the onion, garlic, leek, carrot, celery, red potato and turnips, and stir with a wooden spoon, making sure the bottom does not get too dry. Add the chicken, bay leaf and thyme, and continue stirring for about 3 minutes, so that everything is coated with the flour mixture.
• Add the warm chicken stock, stir and scrape the bottom of the pot to get all the color into the mixture and keep it from scorching. Bring to a boil, then lower to a simmer. Let the mixture simmer, covered, for another 5 to 7 minutes, until it becomes thick and the chicken is opaque. Remove from heat and reserve.
• Meanwhile, take 6 sheets of phyllo dough and, with a knife, cut out a square slightly larger than the rim of a 9-x-9-inch cake pan and brush with some olive oil. Set aside.
• . Remove the bay leaf and thyme sprigs from the chicken mixture and transfer the chicken to the cake pan. Top with the phyllo dough and press it down firmly with your hands. Place the pie on a baking sheet and bake in the oven at 350 degrees for 30 minutes, turning the tray around halfway through the cooking time. Remove from the oven, let cool for 10 minutes, cut into six portions and serve.

CAESAR SALAD DRESSING (COOK YOURSELF THIN)

Steps:

• Combine all ingredients into a small mixing bowl and whisk together.
• Taste and season (with salt and pepper).