Emeril’s Bam It! Essence Recipes

Caesar-style Grilled Chicken Salad

• 4 medium-size skinless, boneless chicken breast halves (about 11/2 lbs)
• 6 tablespoons olive oil, divided
• 4 tablespoons Emeril’s Bam It! Salad Seasoning, divided
• 1 bag (10 oz) romaine lettuce salad
• 1 cup Caesar-style croutons
• 3 tablespoons Regina Red or White Wine Vinegar

Preheat grill if manufacturer directs. Brush chicken with 1 tablespoon oil; coat with 3 tablespoons Salad Seasoning. Grill breasts over medium-high heat 10 to 15 minutes, turning once, until fork-tender and juices run clear. Remove chicken to large plate; set aside. Divide salad between 4 dinner plates; sprinkle with croutons. In small bowl, with wire whisk or fork, blend remaining 5 tablespoons oil with vinegar and remaining tablespoon Salad Seasoning. Drizzle dressing evenly over salads. Slice chicken breasts then fan out slices over salads. Serve immediately. Makes 4 main-dish servings.

Creamy Pasta Salad

• 8 oz spiral pasta (rotini)
• ¼ cup olive oil
• 2 tablespoons Regina Red or White Wine Vinegar
• 2 tablespoons Emeril’s Bam It! Salad Seasoning
• ½ cup mayonnaise
• 2 cups assorted cut-up vegetables*

Cook pasta according to package directions; drain. In large bowl, with wire whisk or fork, blend oil, vinegar and Salad Seasoning until well mixed; stir in mayonnaise. Fold in cooked pasta and vegetables. Serve immediately or refrigerate to serve cold later. Makes 6 to 8 accompaniment servings.

*Suggested vegetables include bell peppers, carrots, tomatoes, cucumber, olives, broccoli, cauliflower, onions and celery.

Italian Chopped Salad

• 2 tablespoons Regina Red Wine Vinegar
• 2 tablespoons Emeril’s Bam It! Salad Seasoning
• 1 tablespoon honey or sugar
• ¼ cup olive oil
• 8 cups (lightly packed) chopped romaine lettuce
• 1 pkg (3 to 4 oz) sliced salami, chopped*
• 1 cup diced tomato
• 1 cup seeded and diced cucumber
• 1 can (2.25 oz) sliced ripe olives, drained

In small bowl, with wire whisk or fork, mix vinegar, Salad Seasoning and honey. Slowly drizzle in oil until dressing is smooth and well blended. In large bowl, mix lettuce, salami, tomato, cucumber and olives; fold in dressing until ingredients are coated. Spoon onto 4 salad plates. Serve immediately. Makes 4 accompaniment servings.

*1 bag (6 oz) refrigerated roasted, diced chicken breast OR 1 cup rinsed and drained canned beans (chickpeas or cannellini) may be substituted for salami.