Clean Out Your Fridge - Chicken Caesar Salad

Chicken Caesar Salad

For the dressing:

• 1/2 cup mayonnaise

• 2 tsp. fish sauce 

• 4 cloves garlic, minced 

• 1 Tbs fresh lemon juice

• 1 Tbs water

• 1 tsp Dijon mustard

• 2 tablespoons freshly grated Parmigiano-Reggiano cheese

• pinch of kosher salt and pepper

• 1 tsp worcestershire sauce

For the salad:

• 1 lb green beans

• kosher salt

• 1/2 cup olive oil

• 1 cup old bread, torn into bite sized pieces

• 1 lb boneless, skinless chicken breast

• 2 cups thinly sliced vegetables such as carrots, cucumbers, radish

• Garnish Parmesan cheese (amounts very depending on how much you want to add - I like a lot)

Make the dressing by combining all the ingredients in a blender and blend for about 10 seconds until well combined. Set aside.

Bring a large pot of water to boil. Blanche the green beans until tender, about 5 minutes. Plunge into an ice bath to stop cooking. Once cool, dry them and cut into bite sized pieces

In a large saute pan, add 2 tablespoons olive oil over medium high heat. Add the bread and large pinch of salt and cook until the bread is toasted. Remove from the pan. In that same pan warm the remaining olive oil over medium. Add the chicken breasts and cook about 8 - 10 minutes or until cooked through. Let rest for at least 10 minutes.

Assemble the dish by placing the thinly sliced vegetables, green beans, croutons, and chicken in a large bowl. Drizzle with the dressing and toss well.

To serve, divide the salad among bowls then top with a heaping amount of Parmesan cheese and serve.

Makes about 3 to 4 servings