Thursday, January 12, 2012

Chicken Caesar with Bacon Herb Parmesan Crumbles

     It's January, and that means it's time to eat salads right? Well, I'm not exactly following that logic. I did buy lettuce for tacos earlier this week, and I didn't want to throw out the rest. Logically, we had to have salad for dinner the next night. I would say, if you are going to have salad, make your own dressing too! It's so much better than bottled dressings...and these Parmesan crumbles really add a lot of flavor to an otherwise boring dish.

Rachael Ray

Chicken (grilled, I used raw breaded chicken) cut into pieces and cooked
1/2 cup olive oil
2 slices bacon, finely chopped
1-1/2 cups Parmigiano-Reggiano
2 Tbl fresh parsley
2 cloves garlic, chopped
juice of one lemon
fresh ground pepper
2 Tbl Dijon mustard
1 Tbl Worcestershire sauce

  • Heat a small skillet with 1 Tbl of olive oil. Add chopped bacon and cook until really crispy. Remove from pan and allow to drain and cool.
  • In small bowl, combine 1 cup grated cheese with parsley and bacon. Line baking sheet with parchment paper, and pour cheese mixture onto the sheet. Place in oven (400*) for 3-4 minutes, turning the pan about halfway through. Once cheese has melted and is golden, remove and cool completely.
  • Prepare dressing: Combine the garlic, mustard, Worcestershire, lemon juice and ground pepper. Whisk in about 1/3 cup olive oil. Add 1/2 cup Parmigiano and stir to combine. Pour over salad.
  • To serve: crack the baked cheese into crumbles and put on top of salad along with the chicken.

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