A new spin on classic caesar salad with grilled romaine lettuce, cherry tomatoes and chicken tossed with dressing made with Campbell's Cream of Chicken soup.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|1. In a brasier or sauté pan, heat oil over medium-high heat. Add chicken. Sauté 4-5 minutes or until lightly browned. Drain and reserve.|
|2. In the same pan add garlic. Sauté 1 minute.
3. Stir in soup, water, lemon juice and anchovy paste, if desired. Bring to a boil. Reduce heat. Simmer 3-4 minutes.
4. Add reserved chicken, lemon zest and black pepper and simmer 5 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
5. Separately, sauté cherry tomatoes until tender and reserve.
6. Just before serving, stir in Parmesan cheese. Mix until melted.
|7. To Serve: Place grilled romaine wedge on plate. Top each wedge with the following and serve immediately: