Wednesday 10/13 "Caeser Salad"

Quick Fix with Robin Miller

Ingredients
• 1 cup reduced-sodium chicken broth
• 2 1/2 tablespoons grated Parmesan
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon anchovy paste (I omitted this)
• 6 cups chopped Romaine lettuce
• 2 cups cooked chicken, cut into 1-inch cubes or shredded
• 1 cup cherry or grape tomatoes
• 1 cup herb-seasoned croutons

Directions
In a blender, combine chicken broth, Parmesan, olive oil, mustard, garlic, and anchovy paste. Puree until smooth and blended.
Transfer lettuce to a large bowl and top with chicken, tomatoes and croutons. Pour dressing over salad just before serving.

Ingredients
• 1 loaf Italian or French bread, halved crosswise
• 1 to 2 tablespoons olive oil
• 1 1/2 teaspoons garlic powder
• 1 cup shredded mozzarella (regular or part-skim)

Directions
Preheat oven to 400 degrees F.
Brush olive oil all over bottom half of bread. Sprinkle garlic over oil. Top with cheese and save other half of bread for later. Bake 10 to 15 minutes, until cheese melts.

The verdict: The dressing is kind of runny, but you will not need extra cheese as I mistakenly thought. Maybe less chicken broth would be better. I used packaged chicken. This was really easy to throw together and to my surprise everyone loved it again! The bread was also a crowd pleaser.