Chicken Portobello Caesar Salad

Title: Chicken Portobello Caesar Salad

From: Two Fat Als


1 french roll
2 tbsp olive oil
1 clove garlic

2 tbsp light mayonnaise
2 cloves garlic
2 lemons
worchester sauce
salt and pepper

4 chicken cutlets
3 portabello mushrooms
2 tbsp balsamic vinegar
salt and pepper

3 heads of romaine
Parmesan cheese


Cut up the roll into small chunks. Drizzle the olive oil over it and toss, adding in crushed garlic and salt. Roast on a baking sheet at 325 for about 20 minutes.

Dressing and Salad

In a large wooden salad bowl, crush two cloves of garlic into kosher salt and rub it all over the bowl. Then, dump it all out. Put in the mayonnaise and squeeze the juice of two lemons over it and wisk it together. Add a few dashes of worchester sauce and season with salt and pepper. You can also add anchovy paste here if you want. Wash the portabellos and slice them. Drizzle the balsamic vinegar over them, and let them sit. Meanwhile, sprinkle salt and pepper on the chicken and cut and sauté it in a pan. We used non-stick spray instead of olive oil. Transfer to a plate, let cool, and slice. Then, sauté the portabellos. Cut up and toss into dressing, sprinkle with cheese!

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Filed under chicken, dinner, lunch, mushrooms, poultry, salad, side dish, two fat als, vegetables

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