- 2 cups cooked chicken strips
- 2 anchovy fillets, finely chopped, optional
- 1/2 cup mayonnaise
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 large bunch romaine lettuce, torn
- 1 small red onion, sliced into rings
- 1 carrot, julienned
- In a large bowl, combine the first eight ingredients. Just before serving, stir in lettuce, onion and carrot; toss to coat. Yield: 4 servings.
Originally published as Chicken Caesar Salad in Country Chicken Cookbook 1995, p9
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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