Recipe - Caesar Chicken Salad

2 tablespoon Extra virgin olive oil
2 tablespoon Vegetable oil
2 tablespoon White wine vinegar
1 small Clove garlic,; peeled
3 cup Diced skinless, boneless
cooked chicken; bitesized
pi
2 ounce Canned flat anchovy filets,;
drained
2 Scallions (green onions),
trimmed,; thinly cut or sliced up
1 Red bell pepper washed,
seeded and cut; into
1/2inch
6 Leaves romaine lettuce,
washed, torn; into
3/4inch pieces
1 ounce Chunk fresh Parmesan cheese
1 One half cup Storebought or homemade
garlic croutons; (see
below)
Salt and freshly ground
black pepper

in a blender puree the oils, vinegar, anchovies and garlic clove. Season to
taste with salt and pepper and transfer to a mixing bowl. Add the chicken,
scallions and peppers, and marinate for as long as possible before serving.

Right before serving, add the romaine lettuce, toss the ingredients
together and season to taste with salt and pepper.

Let each diner grate some Parmesan over their portion of salad and garnish
with croutons.

Yield: 2 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6725

Posted to MCRecipe Digest V1 #280

Date: Tue, 5 Nov 1996 10:42:12 0500

From: Meg Antczak meginny@frontiernet.net