Tuesday, April 1, 2014

Gluten-Free Grilled Chicken Caesar Salad Recipe


1 small head romaine lettuce, cored, outer leaves discarded, and heart cut into 1 1/2-inch pieces
1 large grilled chicken breast, cooked ahead of time, chilled and sliced
4 Tablespoons of all-natural bacon pieces
2 Tablespoons freshly grated Parmesan
1/2 cup of shelled edamame

  1. 2 cloves garlic
  2. 1 tsp organic Worcestershire
  3. 1/4 cup lemon juice (fresh squeezed)
  4. 3/4 tsp Dijon mustard
  5. 1/4 cup extra virgin olive oil
  6. 1/4 cup Nutiva organic shelled hempseed
  7. Sea Salt (to taste)
  8. Ground black pepper (freshly ground, to taste)
  1. Prepare romaine lettuce and separate into two salad bowls
  2. Divide topping ingredients evenly
  3. (2 Tbsp bacon pieces, 2 Tbsp Parm, 1/4 edamame and split chicken slices into each bowl)
  1. Place all ingredients in a blender or food processor
  2. Process until smooth and creamy.
  3. Note: Dressing will keep in refrigerator for 3 to 4 days if stored in a covered container.
  4. Top the salad with dressing and serve with a slice of lemon on the side.
  5. Add fresh ground pepper to taste.


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