• On Oct, 14, 2020
•  lady
•  Recipes

The Chicken Caesar salad is one of the fanciest tastiest salad one can make in no time. Gorgeous little meal for any occasion with all healthy ingredients.

As I recently have a little time, I had been surfing on the internet the other day. In need of new, exciting thoughts, inspirational dishes that We have never tried before, to impress my family with. Hunting for quite some time unfortunately couldn’t discover lots of interesting things. Just before I thought to give up on it, I came across this tempting and easy treat by chance at Suncakemom. The dessert seemed so delightful on its photo, that required immediate actions.

It had been not difficult to imagine the way it’s made, its taste and how much my husband might like it. Mind you, it is very easy to please him in terms of cakes. Anyhow, I got into the website and simply used the step by step instuctions which were combined with great pics of the process. It just makes life quite easy. I can imagine that it is a bit of a inconvenience to shoot photos down the middle of baking in the kitchen as you normally have gross hands and so i really appreciate the time and energy she put in to make this blogpost .

That being said I’m encouraged presenting my own, personal formulas similarly. Many thanks the concept.

I was fine tuning the original recipe to make it for the taste of my loved ones. Need to mention it turned out an awesome success. They loved the flavour, the consistency and enjoyed having a treat such as this in the midst of a stressful week. They basically requested more, many more. Thus next time I’m not going to commit the same miscalculation. I am going to double the volume to get them delighted.

You can find the original Chicken caesar salad recipe at SunCakeMom

The Meat:

Cut the chicken breast into long 1/2 inch / 1.25cm wide slices. Roughly as wide as a pinkie.

In a bowl mix together the chicken breast stripes, mustard, parsley, salt, lemon juice, oregano and black pepper

3.Fry one side of the chicken breasts in a frying pan until golden brown on the bottom and starting to see the meat turning white at the edges on the top, then flip them to the other side.

The Salad Base:

While waiting for the chicken to tan we are free to prepare the salad. With a sharp knife cut thin slices of tomato. Place three slices next to each other in the middle of each plate.

Chop up your salads to your liking. Some like it thick others fine and the original recipe calls for whole leaves. Pick your size and after cutting and mixing them together put a handful of it onto the top of the three tomato slices what we have just placed on the plate.

The Dressing:

Chop garlic, and add a pinch of salt.

Use a fork to mash it into a paste, then scrape it into a medium bowl.

Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard.

Adding drop by drop to start, gradually whisk in olive oil, whisk until dressing is thick and glossy.

Whisk in Parmesan.

Season with salt, pepper, and more lemon juice, if desired.

Pour it over gently on top of the salad using a spoon.

The Croutons:

Cut the bread into fancy little 1/4″ / 0.5cm squares

Put olive oil into a preferably small frying pan and heat it up to medium.

Add the bread squares into the oil and stir them carefully until golden brown

Place them on a kitchen towel or some dried bread to cool.

Assembly:

Around this time we should have the chicken ready to place it on the salad. Try to maintain the height of the salad as much as possible.

Sprinkle grated Parmesan on top of the salad and chicken.

Sprinkle croutons on top of the cheese.