There was a time — a long time ago, that salads were my go-tos when I ate dinner out. I rarely even looked at any other part of the menu! One of my favorites was a Chicken Caesar Salad! If I could get the chickened blackened, then it was a win-win for me!
It’s been a long while since I have ordered a salad out. I think summer is always easier to order salads but even then, it must be filled with lots of good stuff in order for me to order it as a meal. And even when I have decided to order a caesar salad, I have to wonder what’s in their dressing and will it make my tummy ache later – so I end up just perusing the menu for another option.
Thankfully Primal Kitchen Foods came out with the most delicious Caesar Dressing and I confess, I add a little to a small container and take it along with me when I feel like I want a caesar salad! Nothing wrong with taking in your own dressing, right??? (Well, at least I think there’s nothing wrong with it….) And while caesar salads are good, I thought I would put the dressing to a different use and “caesar up” a casserole! I can attest — it’s all the goodness of a salad and more.
It’s March and summer is just around the corner! I’ll be breaking out this dressing more and more as the weather warms up, as well as many other Primal Kitchen Foods dressings. They may or may not be in salads but I will be using them as they are such an easy and convenient way to “sauce up” any meal. They aren’t just dressings my friends! Grab a bottle or 2 here …then make this meal. It got all the thumbs up in this house!
- 1 spaghetti squash, cooked and shredded
- 1 lb ground chicken
- 3/4 cup Caesar dressing
- 2 eggs
- 1/4 cup cashew milk
- 2 anchovies, diced finely
- 1 cups finely chopped broccoli
- 1 tsp salt
- 1 tsp garlic powder
- Sprinkle of pepper
- 2 roma tomatoes, sliced
- 2 tbsp finely chopped macadamia nuts
- Preaheat oven to 350 degrees.
- Cook spaghetti squash your desired method* - then let it cool.
- In a large pan, cook the ground chicken, crumbling up while cooking.
- While cooking chicken, finely cut up the broccoli and finely dice the anchovies. Whisk the eggs in a small bowl.
- Once chicken is cooked, add in the cashew milk, seasonings, broccoli, anchovies and stir.
- Use fork to "thread through" the spaghetti squash strands and scrape the threads into the large pan with chicken mixture. Once all is incorporated, carefully pour into a 8x10 baking dish. Pour the whisked eggs over top and mix thoroughly, using a fork.
- Bake in preheated 350 degree oven for 25 minutes. At 25 minutes, add sliced Roma tomatoes on top of casserole and sprinkle on macadamia flakes - bake another 10 minutes.
- *Cut squash in half and seed.
- Roast: preheat oven to 425 degrees - wipe the flesh of squash with olive oil, place squash flesh side down on baking sheet and roast for 45 minutes.
- Microwave: place squash skin side down, on plate with a few tablespoons of water - microwave on high for 10 minutes.
- Each method will require you to check the tenderness of the strands of squash when done, by using a fork and scraping them. Depending on size of squash the times may vary by a few minutes. I like my strands soft but with a little bite and not mushy but we all have our own preferences so adjust accordingly.
