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How to make it

  • Coat the chicken breast with cajun spices and fry till done. Cool.
  • Wash and dry the Romaine Lettuce
  • Add the rest of the ingredients except the oil.
  • Start the blender on low and take the top cap off. SLOWLY drizzle the olive oil in. The dressing will turn a whitish colour.
  • Stir in the grated parmesan and use on the torn Romaine.
  • Garnish with croutons and the chicken, cut into bite sized pieces.
  • Enjoy with a chunk of french bread.

Reviews & Comments 2

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  • chefjeb 13 years ago
    Good recipe, but today you had better use pasturized eggs. one-quarter cup equals a whole egg. Eggs developed Salmonella inside the shells just about a decade ago and today it is dicey to use uncooked eggs in any dish. Restaurants today, for example, are prohibited by the FDA food code from using uncooked or undercooked eggs. So, many older recipes have had to be adapted. Pasturized eggs are readily available in the little cartons at the grocery. Eat well, but safe.
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  • krumkake 13 years ago
    My favorite salad - thanks so much for sharing your dressing recipe...I want to try this one as soon as possible (I have some anchovy paste on hand, so the sooner the better!).
    Was this review helpful? Yes Flag

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