Chicken caesar salad

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 lately have a little time, I had been searching on the web the other day. Looking for new, intriguing ideas, inspirational recipes that I’ve never tasted before, to surprise my loved ones with. Searching for quite some time yet couldn’t come across any interesting stuff. Right before I wanted to give up on it, I stumbled on this delightful and simple dessert simply by luck at Suncakemom. It seemed so mouth-watering on its photos, that called for urgent actions.

It was not so difficult to imagine the way it’s created, its taste and just how much boyfriend will enjoy it. Actually, it is rather easy to impress the man when it comes to puddings. Anyways, I went to the page and simply followed the step by step instuctions that were combined with wonderful pics of the process. It really makes life quite easy. I could suppose it’s a bit of a inconvenience to shoot photographs in the middle of baking in the kitchen as you may usually have sticky hands and so i seriously appreciate the hard work she put in to build this blogpost .

With that in mind I am empowered to present my own recipe in the same way. Many thanks the concept.

I was tweaking the original recipe create it for the taste of my loved ones. I must say it had been an incredible outcome. They enjoyed the flavor, the structure and loved having a treat such as this in the middle of a hectic week. They quite simply requested lots more, more and more. So the next time I’m not going to commit the same miscalculation. I’m likely to multiply the volume to get them pleased.

This Chicken caesar salad was first posted on 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.

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