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Category: Entrée

Title: Chicken Caesar Salad

This entrée salad is great for the summertime.

Caesar Chicken Marinade

3-4 lbs. thawed, skinless, boneless chicken breasts
½ C. olive oil
½ C. Stone Cottage Chardonnay
½ C. soy sauce
1 T. powdered ginger
1 T. dry mustard
1 t. black pepper
4 cloves of garlic, crushed
½ c. chopped green onions
3 T. sesame seeds


Pour over 3-4 lbs. thawed, skinless, boneless chicken breasts and marinate 4-8 hours (refrigerated) in a baking dish. Turn pieces to coat thoroughly. Then either grill until done or bake in 350 degree oven for 1 hour. Cool or keep warm to your preference.

Caesar Salad Dressing

3 cloves of crushed garlic
¼ C. olive oil
3 T. lemon juice
1 t. Worcestershire or balsamic vinegar
¼ t. salt
¼ t. dry mustard powder
1/8 t. freshly ground pepper


Mix ingredients. Pour over a large head of romaine lettuce, torn into bite-size pieces. Toss.
Add chicken, as desired. (you’ll have plenty for another meal or two) Toss.
Sprinkle 1/3 C. Parmesan cheese to top it off.

Serves 4

Provided by Karen and Brent Helleckson, Stone Cottage Cellars, Paonia, Colorado.

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