Chicken Caesar Salad with Homemade Cheese Crisps
So. Yesterday was Saturday-my favorite day of the week. And my plan was to spend the ENTIRE day cooking (i.e. “playing on my blog”, as I call it). I figured it would go much more smoothly if Toby the wonder pup had gotten some exercise. Soooo on a walk we went! Upon coming back I realized that he still wasn’t tired (DANG!) Mark was doing yard work in the back and it was a beautiful day, so I decided that another outdoor excursion would be a good idea.
He doesn’t look thaaat that muddy, but he was. It was my fault really. I was so busy trying not to step on him that I didn’t look up to see that I was about to throw his fetch toy into a massive puddle of mud… *SPLASH*. After that, any and all mud jumping was A-OKAY because regardless, a bath was now in his future.
So then came the bath…. And hair drying… then I realized laundry needed doing. By 4pm, I realized that my “day of blogging” had yet to begin. That’s when these cheese crisps came into my life.
Next time you want to make something quickly, make these. You literally put graded cheese on a baking pan and let it bake for about 5 minutes. Mark was dying over them….and so was I. (Just what I need in my life, more CHEESE.) I just had more of them today in my Chicken Caesar Salad and they added great flavor and a nice crunch! I made both Asiago and Parmesan flavored ones, they’re both hard cheeses that worked perfectly. You could use these as a garnish for tons of dishes, like pasta, or even soup (tomato would be great!) And aside from that, they’re SO good on their own. I kept having to put more in the oven because we kept eating them 😉
Sooooo luckily for me, I was able to get away with not spending my entire day cooking but still managed to create a great snack and side. I’ll take it!
- 1 cup grated cheese (Parmesan or Asiago)
- Preheat oven to 350 degrees.
- Use a ¼ size cup and sprinkle the cheese into it. Flip over onto a greased 17 x 13 inch baking pan. Spread it out slightly and form a circle.
- Bake for about 5 minutes and then watch them closely, mine took about 6 minutes.
- Remove from the oven and let them cool fully. Use a thin spatula and carefully remove them and place on a plate to cool.
- Cut them in half lengthwise, and then vertically. Then further cut each of the pieces in half to form triangles. (This is simply the shape I chose, you can even leave them as full circles if you want!)
Chicken Caesar Salad
1.5 cups (chopped & cleaned) Romaine lettuce
1/2 cup bite sized pieces grilled chicken
1/4 cup parmesan cheese, grated
1 tablespoon Caesar Salad Dressing
Mix all ingredients together and top with crispy cheese crisps
*Note: I like to marinade the chicken in Caesar dressing prior to grilling it (I use my George Forman grill for grilling, you can also cook in a pan on the stovetop until the chicken is cooked through and begins to brown)
Homemade Caesar Dressing
2 eggs, coddled (if desired) then separated and yolks reserved
2 tablespoons fresh lemon juice
2 to 3 dashes Worcestershire sauce
2 boneless anchovy fillets, minced
2 cloves garlic, minced
1 cup olive oil, canola oil or equivalent light salad oil
Kosher salt and freshly cracked black pepper
For the Caesar dressing: Beat the egg yolks in a large mixing bowl.
Add the lemon juice, Worcestershire sauce, anchovy and garlic and whisk to combine.
Slowly drizzle in the olive oil until the mixture emulsifies. Season with salt and pepper.
Cover and refrigerate until ready for use.
Dressing Recipe Courtesy of the Food Network 🙂