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Chicken Caesar Toasts

  • Prep

    40 m
  • Cook

    10 m
  • Ready In

    50 m
USA WEEKEND Pam Anderson

USA WEEKEND Pam Anderson

Buy Parmesan cheese in a block. Use a grater for the salad cheese and a vegetable peeler for the garnish shavings.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Adjust oven rack to center position and heat oven to 425 degrees.
  2. Mince garlic in a food processor or blender. With motor running, slowly add 1/2 cup of the olive oil. Continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. Add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing.
  3. Arrange bread on a wire rack set over a baking sheet. Brush garlic oil over bread. Toast until crisp and golden, about 7 minutes. Meanwhile, whisk mayonnaise, lemon zest and 2 Tbs. lemon juice, Worcestershire, grated Parmesan, and reserved garlic in a small bowl. (It can be covered and refrigerated for several hours.)
  4. When ready to serve, toss dressing with chicken; season to taste with salt and pepper. Toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. Drizzle in remaining 1 Tb. lemon juice; toss again. Top each toast with a portion of greens, chicken and a Parmesan shaving. (Toasts can stand uncovered for up to 2 hours.)
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