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 currently have a little time, I had been looking on the internet a few days ago. In search of fresh, intriguing tips, inspiring meals that I’ve never tested before, to surprise my loved ones with. Looking for quite some time but could not find any interesting stuff. Right before I thought to give up on it, I discovered this delicious and simple dessert by chance. It seemed so fabulous on its photo, that called for quick actions.
It was easy to imagine how it’s created, how it tastes and how much my husband will like it. Mind you, it is very simple to keep happy the man in terms of treats. Yes, I’m a lucky one. Or maybe he is.Anyway, I went to the website: Suncakemom and simply followed the simple instuctions that were accompanied by great images of the method. It just makes life faster and easier. I can suppose it is a bit of a hassle to shoot snap shots in the middle of cooking in the kitchen because you will often have sticky hands and so i pretty appreciate the effort and time she put in to make this blogpost .
Having said that I’m inspired presenting my personal recipe in the same way. Many thanks for the thought.
I had been fine tuning the original recipe create it for the taste of my loved ones. I’ve got to tell you that it was a great success. They loved the flavor, the structure and loved getting a sweet like this in the middle of a lively workweek. They ultimately demanded lots more, a lot more. Thus the next time I’m not going to make the same mistake. I’m likely to double the amount to keep them delighted.
For more Chicken caesar salad recipe check out SunCakeMom
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.
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.
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.
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.