How about some Chicken Caesar Baguettes for lunch or dinner?

Posted on by laurenarva

I have always found it rather interesting that there are plenty of people out there who are not a fan of Caesar salad, but are avid fans of Caesar wraps, sandwiches, etc. If you enjoy the taste of Caesar salad in wrap or sandwich form, there is a very strong probability you will also enjoy the taste of a Caesar salad in its original form.

I love Caesar salad, and I thoroughly enjoy the fact it tastes as good as it does while still offering a serving of vegetables. But, if you’re looking for something with a bit more sustenance than simply a salad, perhaps this recipe for Chicken Caesar Baguettes from goodhousekeeping.com will tickle your fancy.

“Ingredients

  • 2 Roma tomatoes, sliced
  • 2 8-ounce boneless, skinless chicken breasts
  • 2 Tbsp. plus 1/2 teaspoon olive oil, divided
  • Kosher salt and pepper
  • 1 lemon, halved
  • 1 baguette, halved crosswise and split open (leaving hinge intact)
  • 1 small clove garlic
  • 1 Tbsp. mayonnaise
  • 2 tsp. Dijon mustard
  • 2 tsp. anchovy paste
  • 4 oz. romaine heart, leaves separated
  • 2 ribs celery, very thinly sliced
  • 1 oz. Parmesan cheese, grated (1/4 cup)

“Directions

  • Step 1: Heat grill to medium.
  • Step 2: Rub chicken with 1/2 teaspoon olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Grill until instant-read thermometer registers 165°F, 8 to 10 minutes per side. Transfer to cutting board and let rest 10 minutes before slicing.
  • Step 3: While chicken is grilling, grill lemon halves and baguette, cut sides down, until charred, 2 to 3 minutes. Transfer to cutting board. Rub cut side of baguette with garlic clove.
  • Step 4: Squeeze 2 tablespoons juice from grilled lemon halves into small bowl and whisk in mayonnaise, Dijon, and anchovy paste, then gradually whisk in remaining 2 tablespoons oil until thoroughly incorporated.
  • Step 5: In large bowl, toss romaine and celery with 1/4 cup dressing and 1/4 teaspoon pepper to coat, then toss with Parmesan and another 1/4 teaspoon pepper,” the recipe explains.

Enjoy, my friends.

Photo by Chris Tweten on Unsplash

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