Originally published on August 1, 2014
Chicken fingers don’t last for very long in my house. I have two children who are like finger monsters and eat them just about any chance they get. But I also have a husband with a very limited palate (I don’t know, is that a nicer way to say he’s picky?) and my homemade chicken fingers top his list of favourites. So while I don’t typically have chicken fingersleftover after dinner, when I do, I like to do more with them than just reheat and serve. With this crispy Caesar salad recipe, you should too.
Ingredients:
4 – 8 chicken fingers
1 head of Romaine lettuce
1 cup store bought or homemade croutons
3 slices bacon, chopped
1/2 cup finely grated Parmesan cheese
Lemon slices, for garnish
For the dressing:
1 head of garlic
2 tablespoons olive oil
1 cup mayonnaise
1 tablespoon anchovy paste
3 tablespoons finely grated Parmesan cheese
1 teaspoon Worcestershire
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Salt
Pepper
Directions:
1.) Preheat oven to 400 degrees Fahrenheit. Chop the top off the head of the garlic, drizzle with the 2 tablespoons of olive oil and wrap in aluminum foil. Place in the preheated oven and roast for 45 minutes to an hour, until the cloves are soft and golden brown.
2.) While garlic is roasting, prepare the rest of the salad. Place chopped bacon in a skillet over medium heat. Cook, stirring occasionally, until bacon is crisp. Move to a plate lined with paper towel and set aside.
3.) When garlic is just about done roasting, place chicken fingers on a baking sheet and pop them into the oven for just a few minutes to warm them through.
4.) Remove garlic at the end of the cooking time and unwrap from foil. Over a bowl, squeeze the garlic cloves out of its skin and mash them slightly. Add mayonnaise, anchovy paste, 3 tablespoons Parmesan cheese, Worcestershire, Dijon mustard, and lemon juice. Stir to combine all ingredients, taste, and add salt and pepper to taste.
5.) Bring the entire salad together. In a very large bowl, place the Romaine lettuce and salad dressing and mix to combine very well. Add in the bacon, the Parmesan cheese, and the croutons and mix once again. I like to do it this way because I want the bacon and croutons to just be “kissed” by the dressing, and not drenched in it. Place the salad in a large serving bowl or on a large serving platter.
6.) Remove chicken fingers from the oven and place directly on top of salad in a decorative way. Add lemon garnishes, if using.
7.) Serve and enjoy!