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 currently have some time, I had been surfing on the web a few days ago. On the lookout for new, interesting thoughts, inspirational recipes that I have never tested before, to impress my family with. Searching for a long time unfortunately could not discover lots of interesting stuff. Just before I wanted to give up on it, I came upon this delicious and easy treat simply by accident on Suncakemom. The dessert seemed so fabulous on its photos, that called for urgent actions.
It absolutely was not difficult to imagine how it is created, how it tastes and just how much my hubby will probably love it. Mind you, it is quite easy to impress the guy when it comes to puddings. Anyhow, I went to the website and simply used the detailed instuctions that were combined with nice photos of the task. It just makes life less difficult. I can imagine that it is a bit of a effort to take pics down the middle of cooking in the kitchen because you will often have sticky hands so I really appreciate the time and effort she devote to build this blogpost .
With that in mind I’m empowered presenting my personal dishes in a similar way. Many thanks for the concept.
I was fine tuning the initial mixture to make it for the taste of my loved ones. Need to say it absolutely was a great outcome. They prized the taste, the overall look and loved getting a sweet like this in the midst of a busy workweek. They ultimately wanted even more, a lot more. So the next time I’m not going to commit the same miscalculation. I’m going to multiply the amount .
The chicken Caesar salad is from 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.