Caesar Sauce Chicken With Hearts of Palm

Name: Caesar Sauce Chicken With Hearts of Palm
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 7.39 ml minced garlic; 4.92 ml salt; 29.58 ml red wine vinegar; 9.85 ml anchovy paste; 1 Egg Beaters egg substitute (1/4 cup); 4.92 ml dry mustard; 9.85 ml Worcestershire sauce; 29.58 ml lemon juice; 118.29 ml roasted red pepper, drained and sliced; 198.44 g can hearts of palm, drained; 2.46-4.92 ml fresh ground pepper; 177.44 ml liquid Butter Buds; 4 boneless skinless chicken breasts, cooked; 340.19 g zucchini, halved crosswise and cut into finger size strips; 4 small red potatoes, quarter, cooked with skin on; 29.58 ml capers; 29.58 ml minced fresh herbs (tarragon, thyme, chives, etc.)

Submitted by Princess Lisa

"Caesar chicken salad with potatoes. Nice summer meal. The salad dressing is a good low fat dressing that can be used alone. This is from Butter Buster's Cookbook. I believe chicken broth would be a fine substitute for liquid butter buds."

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Ready In:: 30mins
Ingredients:: 17
Serves:: 4

ingredients

7.39 ml minced garlic
4.92 ml salt
29.58 ml red wine vinegar
9.85 ml anchovy paste
1 Egg Beaters egg substitute (1/4 cup)
4.92 ml dry mustard
9.85 ml Worcestershire sauce
29.58 ml lemon juice
118.29 ml roasted red pepper, drained and sliced
198.44 g can hearts of palm, drained
2.46-4.92 ml fresh ground pepper
177.44 ml liquid Butter Buds
4 boneless skinless chicken breasts, cooked
340.19 g zucchini, halved crosswise and cut into finger size strips
4 small red potatoes, quarter, cooked with skin on
29.58 ml capers
29.58 ml minced fresh herbs (tarragon, thyme, chives, etc.)

directions

In a food processor or blender place minced garlic, anchovy paste, egg beater, mustard, Worcestershire sauce, lemon juice, vinegar, salt and pepper. Process 30 seconds. Add liquid butter buds and blend 30 more seconds.
Slice chicken thinly on the diagonal. Arrange zucchini in a sunburst on a 14" glass platter. Arrange peppers, hearts of palm, and sliced chicken in a sunburst on top. Place potato wedges in center and around platter. Drizzle salad with 1/2 cup dressing. Pass remainder separately. Sprinkle salad with capers and fresh herbs. Serve at room temperature with warm french bread.