Recipe - Chicken Potato Caesar Salad

1 pound Boneless, skinless chicken
breasts
Salt and pepper
2 tablespoon Olive oil
One half pound New potatoes, boiled,;
drained and cut or sliced up
Dressing:
6 Cloves garlic, mashed and
minced
1 tablespoon Dijon mustard
1 tablespoon White vinegar
Lemon juice
2 tablespoon Mayonnaise
One half cup Olive oil
Salt and pepper
Minced anchovy fillets
1 lg Head of romaine lettuce,;
washed and dried
Garnish:
Finely chopped parsley
Whole anchovies

Slice chicken breasts into strips and season with salt and pepper. In a
nonstick skillet, heat oil over medium high heat. Add chicken and cook
until golden brown and chicken is no longer pink in the middle, about 45
minutes. Remove chicken to paper towels to drain. Combine chicken and
cut or sliced up boiled potatoes in a large bowl and set aside.

For the dressing, combine garlic, mustard, vinegar and two pinches of salt
in a blender and process. Add mayonnaise and blend together to form a thick
base. In a slow stream add olive oil through hole in lid. Scrape dressing
with spatula into a bowl and season to taste with salt, pepper and lemon
juice. If desired, add anchovy to dressing to create a deeper, saltier
flavor.

Toss the chicken and potatoes with 3 or 4 tablespoons of the dressing.
Place ripped up romaine lettuce leaves in a large bowl and toss with
several tablespoons of the dressing. Arrange lettuce on a plate and top
with chicken and potatoes. Garnish with chopped parsley and anchovies, if
desired.

Yield: 2 servings
Recipe By :HOW TO BOIL WATER SHOW #BW8302

Posted to MCRecipe Digest V1 #247

Date: Wed, 16 Oct 1996 15:00:34 0400

From: Meg Antczak meginny@frontiernet.net