Sultana Style Grilled Chicken Ceasar Salad and My Gift!

Salad without Chicken

Grilling the Chicken

My Gift of Doughnuts..they were Delicious

Saffron Tea with Milk and Doughnuts for Two

Hand Embroidered Olive Tree Tablecloth set from Limassol,Cyprus

(Gift from my parents)

The dish today was a bit ordinary to be honest...BUT....Healthy....

Sultana Style Grilled Chicken Ceasar Salad

ingredients

4 cucumbers peeled and cut in circles

3 tomatoes chopped in chunks

1 head lettuce "torn" into pieces

1 cup White Salty cheese cubed or crumbled into salad (feta,danish,etc.)

1 bottle Ceasar Salad Dressing

1 pack chicken breasts

1 bottle Italian salad dressing

Cut each chicken breast into 2 thin pieces. Marinate chicken overnight in Italian dressing. Next day take out and grill till cooked thoroughly, set aside and keep warm.

Cut and mix veggies as stated above in ingredients and put in a big bowl, spread cubed or crumbled white salty cheese (whatever kind you prefer) over top of salad, add chicken slices then drizzle over Ceasar salad dressing. Serve with lemon wedges if desired.

If you want a different version....Here's one courtesy of Epicurious.com

This version of the classic salad shows why it is a favorite across America.

Grilled-Chicken Caesar Salad

ingredients

1 1/2 lb skinless boneless chicken breast halves

1/2 cup olive oil

1 teaspoon salt

3/4 teaspoon black pepper

2 garlic cloves, smashed

3 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

1 teaspoon anchovy paste

2 (10-oz) packages hearts of romaine

1/2 cup grated Parmigiano-Reggiano

1 1/2 cups plain or flavored croutons

Special equipment: a well-seasoned large (2-burner) ridged grill pan

preparation

Heat lightly oiled grill pan over moderately high heat until hot but not smoking. Meanwhile, pat chicken dry and coat with 1 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill chicken, turning over once, until just cooked through, 14 to 16 minutes total.While chicken grills, blend garlic, lemon juice, mustard, anchovy paste, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in a blender until combined. With motor running, add remaining 7 tablespoons oil in a slow stream, blending until emulsified.Transfer chicken to a cutting board and cut into 1/2-inch-thick slices. Toss chicken with 2 tablespoons dressing in a large bowl. Add romaine, cheese, remaining dressing, and croutons and toss.

Makes 4 servings.

Enjoy!

stupid question: why the heck is Ceasar spelt "CAESAR"?