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 was searching on the web a few days ago. On the lookout for new, intriguing tips, inspirational dishes that We have never used before, to delight my loved ones with. Looking for a long time unfortunately couldn’t find too many interesting things. Just before I wanted to give up on it, I came across this tempting and simple dessert by chance. The dessert looked so yummy on its snapshot, that called for quick action.
It was easy to imagine the way it is made, how it tastes and just how much my husband might enjoy it. Actually, it is very simple to impress him in terms of treats. Anyhow, I went to the page: Suncakemom and simply followed the simple instuctions which were accompanied by impressive shots of the operation. It just makes life much easier. I could suppose it is a bit of a effort to take photos in the middle of baking in the kitchen because you usually have gross hands so that i really appreciate the hard work she put in for making this blogpost and recipe conveniently implemented.
That being said I am empowered to present my personal formulas in the same way. Many thanks the idea.
I had been fine tuning the main formula to make it for the taste of my loved ones. I have to mention it absolutely was a great outcome. They enjoyed the flavor, the thickness and enjoyed having a delicacy like this during a hectic workweek. They quite simply demanded even more, a lot more. Hence next time I’m not going to commit the same mistake. I am likely to double the amount to keep them happy.
Chicken caesar salad credit goes to 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.