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Christmas, with a toss.

Everyone has different traditions for everything. Being in the midst of the holidays a lot of these traditions are made and continued. One of my family’s traditions for Christmas is to do Christmas breakfast at my parent’s house with the immediate family then go to my aunt and uncle’s house for Christmas dinner to see a host of cousins and more family. With an army of a family comes a mighty appetite. For as long as I can remember, my family always brings a dish to dinner. Our dish may not be traditional per say but it’s our little tradition. The chosen dish is Chicken Caesar Salad. I like to think of this as Christmas with a twist. 
(Not pictured — chicken breast, they were cooking!)
Chicken Casear Salad
Large bowl
Large aluminum pan 
Aluminum foil
Broiler pan
4 or 5 Casear Salad kits (will be located in produce at your local grocery store. 4 fit in the aluminum pan but if you can make 5 bags fit – go for it!)
*the kits include lettuce — usually iceberg (not the healthiest of lettuces but it won’t hurt!) Casear dressing, savory garlic crutons and aged shredded Parmesan cheese.
5 or 6 chicken breasts (boneless)
Onion salt or onion powder
Paprika
Emerald chicken rub (it’s okay if you don’t have it, it just adds flavor)
Seasoning salt
Garlic powder

Preparation 
Rinse lettuce from salad kit (take out the other packaging and put on the side) and put in large bowl, I got by with fitting two bags at a time in the large bowl. Repeat this until all salad bags are empty and put rinsed lettuce in large aluminum pan and shake around.
Empty out garlic croutons aged Parmesan cheese onto the lettuce in the aluminum pan.
Put the dressing packets to the side (you will mix in right before you’re serve the salad).
Preheat oven on Broil setting.
Cover broiler pain with aluminum foil and poke holes in foil with forks.
Wash chicken breasts and pat dry.
Season chicken breasts with seasonings and place on broiler pan with aluminum foil covering it with poked holes.
Place chicken breasts in oven on broiler pan and set timer for 16 – 18 minutes. You will cook the chicken breasts for 8 – 9 minutes on one side then take out and flip and finish over side for 8 – 9 minutes. (the time all depends on your oven, it varies). *You just have to make sure you are paying attention to the timer so you can flip. You can even set the time for 8 – 9 minutes then flip and just reset the timer for the other side.

Take chicken out of the oven and it should be juicy. 

Let chicken breasts cool off then cut into bitesize eatable pieces and put pieces in the aluminum pan with the lettuce and garlic croutons and aged Parmesan cheese.

Shake everything around and cover with aluminum foil (if you are not serving right away)

Right before you’re ready to serve, mix the dressing in or you can always leave the dressing to the side and have peopel add their own at their leisure. (We always bring a side of extra dressing).

*This salad is party size but you can always make a bowl for yourself or for your family one night for dinner. Just make sure to alter the recipe to fit the occasion.

Enjoy!! I hope everyone was able to enjoy their family this holiday season.

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