makedah
03-23-2001, 09:31 AM
This was great (It's not in the CL Complete, however!) It is a 'mayo-based' chicken salad that is seasoned like Caesar salad dressing (parmesan cheese, anchovy paste, lemon juice). It's one of those recipes I make and think: "This tastes like something from a restaurant!" Tangy and flavorful. I made a few changes, however.
The recipe calls for the chicken breasts to be marinated for 10 minutes. I ran out of time the night I was cooking them and let them marinate all night. They ended up very tender.
Also, I didn't have grated parmesan cheese, I just had some pre-shredded from Whole Foods (not pre-packaged, the cheese counter stuff), so I used the ground-up bits at the bottom (kinda grated!) of the deli container and a few of the shreds. In the end result, I thought it added textural interest over grated parmesan.
Finally, although I bought anchovy paste just to use in this recipe, I didn't use it. I'd never had it before and I didn't want it to ruin my dish, so mixed a little of the dressing with a little of the paste to see how it would turn out. I prefered the taste without. With the paste, it wasn't bad, but the flavor was more muted, more 'rounded.' Without, the flavor was more tangy and light.
It's better after it's been refrigerated for a while. I ate the second portion (it serves only 2, for you other singletons out there) over some bagged romaine salad and with some raw broccoli florets.
A definite remake.
The recipe calls for the chicken breasts to be marinated for 10 minutes. I ran out of time the night I was cooking them and let them marinate all night. They ended up very tender.
Also, I didn't have grated parmesan cheese, I just had some pre-shredded from Whole Foods (not pre-packaged, the cheese counter stuff), so I used the ground-up bits at the bottom (kinda grated!) of the deli container and a few of the shreds. In the end result, I thought it added textural interest over grated parmesan.
Finally, although I bought anchovy paste just to use in this recipe, I didn't use it. I'd never had it before and I didn't want it to ruin my dish, so mixed a little of the dressing with a little of the paste to see how it would turn out. I prefered the taste without. With the paste, it wasn't bad, but the flavor was more muted, more 'rounded.' Without, the flavor was more tangy and light.
It's better after it's been refrigerated for a while. I ate the second portion (it serves only 2, for you other singletons out there) over some bagged romaine salad and with some raw broccoli florets.
A definite remake.