Red Robin Shrimp/Chicken Caesar Salad
8 ounce. Romaine lettuce - cut 2" x 2"
- Egg - hard boiled
2 ounce. Caesar salad dressing
1 Tbsp. Parmesan cheese - freshly grated
½ oz. Black olive wedges
5 ea. Large restaurant style croutons
10 ea. Shrimp (pre-cooked halves) or 1 ea. Chicken breast (garlic/veg oil marinaded,1/4" sliced longwise into 10 strips)
3 ea. Tomato wedges - 1/8 cut
3 ea. Artichoke hearts - halved
1 pc. Garlic cheese bread - cut diagonally
. - Place garlic/oil marinated chicken breast on charbroiler or grill and
cook thoroughly. Do not over cook! 2. Remove the chicken breast from the
grill and place it onto a cutting board. Using a chef knife, cut the chicken
breast into ¼" width strips lengthwise. 3. Place romaine lettuce, diced hard
boiled egg and Caesar dressing into a clean stainless steel bowl. 4. Using a
pair of tongs, toss all ingredients gently but thoroughly (ensure that all
romaine leaves are evenly coated with dressing). 5. Mound Caesar salad onto
a chilled glass salad plate with the highest point in the center. 6.
Sprinkle freshly grated parmesan cheese, black olive wedges and croutons
evenly on top of the Caesar salad. 7. Beginning at the highest point of the
salad neatly arrange 2 shrimp halves or 2 chicken strips at 12, 2, 3, 6 and
9 O’clock. 8. Place tomato wedges at 4, 8 and 10 O’clock. 9. Place
artichoke hearts halves at 2, 5 and 11 O’clock. 10. Place garlic cheese
bread onto the plate at 1 O’clock. Serve immediately.
Servings: 4