Chicken Caesar Salad

Caesar salads are among our favorites and adding chicken to make the salad a main dish is a regular for me on busy days. I have another Caesar salad recipe posted which includes grapes for a bit of a twist. That recipe was posted on 4/6/2012, if you would like to check it out. Last evening I added some strawberries for another change and a little more color.

This salad has no particular recipe, just throw it together with the usual ingredients and some cooked, cubed chicken. I use Caesar salad croutons, torn romaine lettuce, fresh grated Parmesan cheese, and my favorite creamy Caesar salad dressing. If we want low calorie, I use lite dressing. Not my hubbies favorite, but it works and cuts the calorie count way down. Simple, tasty and cool when the temps are in the 90's day after day. Blessings.

Tip: If you don't have cooked packaged chicken on hand, but do have chicken breasts in the freezer, this is a very easy way to cook them. Place the thawed boneless and skinless chicken breasts in a covered skillet or saucepan in a single layer. Add chicken broth to cover about half-way up the thickest piece of meat. Bring the broth to a simmer, cover and cook for about 20 minutes for 5 ounce pieces of chicken, turning half-way through the cooking time. Adjust the cooking time as needed for the weight of the chicken breasts. Leave the chicken in the broth to cool for about 1/2 hour. The chicken is moist and flavorful, and much less expensive than buying already cooked.