| Dave's Caesar Salad |
| 2-4 boneless, skinless chicken breasts 1 package of Hidden Valley Original Recipe Buttermilk Ranch dressing 1 bottle of Ken’s Steakhouse Caesar Salad Dressing 1 head Romaine Lettuce 1 block of Parmesan Cheese (you can buy the pre-shredded stuff, too) Croutons of your choice Slice the chicken breasts into half inch wide strips and place in a gallon sized zip-lock freezer bag. Shake the Ken’s Steakhouse dressing well, and pour over the chicken strips. Mix them around thoroughly (this is the marinade, and what really makes this taste so good) and leave in the refrigerator overnight. 30 minutes really is enough, but like many things, longer is better. Mix the Ranch Dressing according to package directions, and leave in the refrigerator overnight so it has a chance to chill nicely. Grill the marinated chicken strips. An alternate way of doing this is cutting them AFTER grilling. That’s easier for some grills that don’t like small things. If you do it this way, you definitely want to let the marinade soak in overnight. Wash and separate the leaves of lettuce into bite sized pieces. Cover with the grilled chicken strips. Top with Croutons. Add the Ranch Dressing and grate the cheese over top of the salad. I also like to grind a little pepper on this. It will serve 2-4 people, depending on how hungry they are. Bon Appetite |