As Healthy As Can Be!

Easy & Fast Chicken Caesar Salad Recipe

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.

Chicken-Caesar-salad-1-SunCakeMom

 

To be honest there is no such thing as chicken Caesar salad. Caesar salad was first invented as a mean to feed the never ending customers of a restaurant in Tijuana on a beautiful 4th of July in 1924. Mr.Caesar Cardini had to make up new recipes on the fly to be able to serve his customers with the ingredients they still had in the restaurant. Lucky for us that popping out to the closest shop to get some emergency restock wasn’t the option that time. This way the Caesar salad was invented which traditionally only contains:

Romaine lettuce and croutons dressed with an emulsion of lemon juice, olive oil, egg, Worcestershire sauce, garlic, Dijon mustard, Parmesan cheese, and black pepper.

In its original form, this salad was prepared and served tableside.

Anchovies were later added to the recipe but Mr.Cardini wasn’t happy about it at all as he thought that the Worcestershire sauce had enough fishy taste. All the same, nowadays almost all the Caesar Salads recipes list Anchovies as one of the main ingredients. This one, however won’t.

As there was mentioned there is no such thing as Chicken Caesar Salad so this recipe will not be a Ceasar Salad rather than a Chicken Salad that will look a bit like Caesar Salad. This is mainly thanks to the grated parmesan or gran padano and the croutons. Probably this is the only common thing among the variety of existent Caesar Salad recipes out there. Conclusively then this is what makes this dish what it is. Grated hard cheese with fried bread pieces on some random bunch of salad is all it takes to whip up a delicious healthy lunch or dinner.

The original recipe calls for Romaine salad but if you only have Iceberg at home, don’t panic. Use what you have -like Cardini did- and it will be fine. Even better if you have a selection of leafy greens in your fridge to choose from. It’s always better to mix a couple of stuff together than to go on solo.

Amazingly simple, quick and delicious.Chicken-caesar-salad-2-SunCakeMom

Ingredients:

Servings: 3

Meat:

  • 1 pair Chicken breast (1 pound / 500g)  (sliced into stripes)
  • 1 teaspoon mustard (whole Dijon )
  • 1 teaspoon Parsley
  • 1 teaspoon Salt
  • ½ Lemon juice
  • 1 pinch Oregano
  • 1 pinch Black pepper (optional)

Salad:

  • 2 Tomato (optional)
  • ¼ Iceberg lettuce (100g)
  • 1 handful Fresh spinach leaf (60g)
  • 1 handful Corn Salad (Valerianella or Lamb’s lettuce) (25g)

Dressing:

  • 1 clove Garlic
  • 2 Egg yolks
  • 2 tablespoon Lemon juice
  • ½ teaspoon Dijon mustard
  • ¼ cup / 50ml Olive oil
  • 2oz / 25g Parmesan (grated)
  • 1 pinch Black pepper (ground)

Croutons:

  • 1 Slice (60g) Bread (cut into squares)
  • ¼ cup / 60ml Olive oil

You can easily go gluten free with corn bread croutons that you make fresh or you use some of the leftover from your arepas. To our greatest regret there is no hope for those on a keto or carbs free diet but omitting them entirely. Don’t loose sleep over it, the dish will be just fine without them too.

Instructions:

1. The Meat:

1. Cut the chicken breast into long 1/2 inch / 1.25cm wide slices. Roughly as wide as a pinkie.Chicken-Caesar-Salad-process-2-SunCakeMom

2. In a bowl mix together the chicken breast stripes, mustard, parsley, salt, lemon juice, oregano and black pepper.Chicken-Caesar-Salad-process-3-SunCakeMom

3.Fry one side of the chicken breasts in a frying pan until golden brown at the bottom and starting to see the meat turning white at the edges on the top, then flip them to the other side.Chicken-Caesar-Salad-process-11-SunCakeMom  If this is your first time ever frying chicken breast then try them on medium-high heat and go from there. If you fry them on too low temperature then the meat will dry out before it reaches the golden brown colour. If the hob is on too high temperature then you run the risk of burning the outside while not having the inside cooked enough which is actually a real cause for concern with poultry.  Always check if the inside is cooked properly by making a small cut at the thickest part to peep inside.Chicken-Caesar-Salad-process-9-SunCakeMom If you see no blood or pinkish parts then it’s good to go.  In both cases you may try to put a lid on the meat which will help to cook it properly and it will keep the meat moist as well. Unfortunately, this little lid trick although saves our dish but takes the edge of the flavour away so use it sparingly and master the temperature selector.

2. The Salad Base:

  1. While waiting for the chicken to tan we are free to prepare the salad. With a sharp knife cut thin slices of tomato.Chicken-Caesar-Salad-process-5-SunCakeMom Place three slices next to each other in the middle of each plate.Chicken-Caesar-Salad-process-15-SunCakeMom
  2. Chop up your salads of your liking.Chicken-Caesar-Salad-process-4-SunCakeMom 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 slices of tomato that have been just placed on the plate. Try to maintain some height. Salad doesn’t look good flat on a plate. Build it up as high as you can.Chicken-Caesar-Salad-process-16-SunCakeMom Some like the dressing mixed together with the salad others like to put their own dressing on. If you prefer mixing everything together then add the dressing to the salad before placing it on the plate.

3. The Dressing:

In case you have some leftover homemade mayonnaise then this is your lucky day as you only need to throw in some garlic and maybe some parmesan with black pepper to get the perfect Caesar Salad Dressing. If your mayo stock is depleted and not fancy whipping up a new batch fear not either:

  1. Chop garlic and add a pinch of salt.
  2. Use a fork to mash it into a paste then scrape it into a medium bowl.
  3. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard.
  4. Adding drop by drop to start, gradually whisk in olive oil,  whisk until dressing is thick and glossy.
  5. Stir in Parmesan, as well.
  6. Season with salt, pepper, and more lemon juice if desired.
  7. Pour it over gently on top of the salad using a spoon.Chicken-Caesar-Salad-process-17-SunCakeMom

4. The Croutons:

  1. Cut the bread into fancy little 1/4″ / 0.5cm squaresChicken-Caesar-Salad-process-6-SunCakeMom
  2. Put olive oil into a preferably small frying pan and heat it up to medium.Chicken-Caesar-Salad-process-8-SunCakeMom
  3. Add the bread squares into the oil and stir them carefully until golden brown
  4. Place them on a kitchen towel or some dried bread to cool.Chicken-Caesar-Salad-process-10-SunCakeMom

5. Conclusion:

  1. 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.Chicken-Caesar-Salad-process-18-SunCakeMom
  2. Sprinkle grated Parmesan on top of the salad and chicken.Chicken-Caesar-Salad-process-19-SunCakeMom
  3. Sprinkle croutons on top of the cheese.Chicken-Caesar-Salad-process-21-SunCakeMom

Bon appetit!

Chicken-caesar-salad-3-SunCakeMom

Chicken Caesar Salad
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
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.
Course: Meal
Servings: 3
Author: Thomas Brown
Ingredients
Meat:
  • 1 pair Chicken breast 1 pound / 500g (sliced into stripes)
  • 1 tsp mustard whole Dijon
  • 1 tsp Parsley
  • 1 tsp Salt
  • 1/2 Lemon juice
  • 1 pinch Oregano
  • 1 pinch Black pepper optional
Salad:
  • 2 Tomato optional
  • 1/4 Iceberg lettuce 100g
  • 1 handful Fresh spinach leaf 60g
  • 1 handful Corn Salad Valerianella or Lamb's lettuce (25g)
Dressing:
  • 1 clove Garlic
  • 2 Egg yolks
  • 2 tbsp Lemon juice
  • 1/2 tsp Dijon mustard
  • 50 ml Olive oil
  • 25 g Parmesan grated
  • 1 pinch Black pepper ground
Croutons:
  • 1 Slice 60g Bread (cut into squares)
  • 60 ml Olive oil
  • You can easily go gluten free with corn bread croutons that you make fresh or you use some of the leftover from your arepas. To our greatest regret there is no hope for those on a keto or carbs free diet but omitting them entirely. Don't loose sleep over it the dish will be just fine without them too.
Instructions
The Meat:
  1. Cut the chicken breast into long 1/2 inch / 1.25cm wide slices. Roughly as wide as a pinkie.

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

  3. 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:
  1. 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.

  2. 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:
  1. Chop garlic, and add a pinch of salt.
  2. Use a fork to mash it into a paste, then scrape it into a medium bowl.
  3. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard.
  4. Adding drop by drop to start, gradually whisk in olive oil, whisk until dressing is thick and glossy.
  5. Whisk in Parmesan.
  6. Season with salt, pepper, and more lemon juice, if desired.
  7. Pour it over gently on top of the salad using a spoon.

The Croutons:
  1. Cut the bread into fancy little 1/4" / 0.5cm squares

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

  3. Add the bread squares into the oil and stir them carefully until golden brown
  4. Place them on a kitchen towel or some dried bread to cool.

Conclusion:
  1. 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.

  2. Sprinkle grated Parmesan on top of the salad and chicken.

  3. Sprinkle croutons on top of the cheese.
Thomas Brown

Thomas Brown

Master of the chef's knife. Tamer of the wild flavors into harmonious perfection. All time blind champion of the roller technique.
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Thomas Brown

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