04/15/2020
Chicken Caesar Salad Tacos
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INGREDIENTS
Taco Filling: 4 chicken tenders OR 1 skinless, boneless chicken breast cut into 4 strips 1/2 lb chopped bacon 2 cups chopped romaine lettuce 2 tbsp garlic powder.
Taco Shells: 2 cups shredded parmesan cheese.
Dressing 2 eggs yolks 3 cloves of garlic 2 tbsp Worcestershire sauce 1/4 cup shredded parmesan cheese 2 tbsp lemon juice 1 tbsp anchovy paste 2 tbsp dijon mustard 1/2 cup olive oil.
Instructions
Filling Season the chicken strips (or sliced breast) with salt and pepper. Pan fry for 5 minutes each side. Set aside. Fry the bacon in a pot until crispy. Degrease the bacon, and combine with the garlic powder.
Taco Shell Add 1 cup of parmesan cheese to a medium-high heat frying pan. Spread the cheese making sure it covers the entire pan. Fry until the cheese starts to crisp and bubble. Take the cheese out and form it in a taco holder.
Dressing Combine the eggs, garlic, Worcestershire, shredded parmesan, lemon juice, anchovy paste, dijon mustard and olive oil in a blender. Season with salt and pepper.
Assembly Coat the romaine with the caesar dressing. Add the lettuce to the hardened parmesan cheese shell. Top the lettuce with the garlic bacon bits, chicken and extra dressing.
Enjoy it!
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