READY IN
20 mins
Chicken Caesar Salad Recipe

Chicken Caesar Salad

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Slimmers
Graham

Recipe by  

One of my favourite salads and one that I often request when dining out is Caesar Salad (created in 1924 by Italian chef Caesar Cardini at his restaurant in Tijuana, Mexico). A good recipe will always attract variations, and one that fits well with the original Caesar Salad is this recipe for Chicken Caesar Salad. The crunchy croutons, the creamy dressing and the sweet chicken blend together in an unforgettable melange of tastes.

      Preparation Time: 10 Minutes

      Cooking Time: 10 Minutes

Ingredients for Chicken Caesar Salad

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Currently displaying quantities in US Imperial Measurements
to serve 4:
FOR THE CROUTONS
2 cloves
garlic
3 tablespoons
extra virgin olive oil
4 thick slices
white bread
FOR THE SALAD
1
large egg
1 teaspoon
Worcestershire sauce
3 tablespoons
fresh lemon juice
1 clove
garlic
  pinch
salt
½ teaspoon
freshly-ground pepper
1 teaspoon
capers
1 teaspoon
Dijon mustard
5 tablespoons
extra virgin olive oil
2 small
romaine lettuce
2
cooked chicken breasts
6 tablespoons
grated Parmesan cheese

 

How to Cook Chicken Caesar Salad

  1. For the croutons, peel and crush (mince) the garlic and cut the bread into ½" (1cm) cubes. Combine the garlic, oil and salt in a bowl and mix well. Add the bread cubes and turn until they are coated evenly in oil. Spread the coated cubes onto a baking sheet and bake in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for about 10 minutes until the croutons are golden.
  2. Bring a pan of water to the boil, add the egg and cook for just 45 seconds - no more! (This is called "coddling" the egg). Remove from the pan and allow to cool - under cold, running water if you want it chilled quickly.
  3. To make the salad, peel and crush (mince) the garlic and grate (shred) the Parmesan cheese. (Freshly grated always tastes better than packets of grated cheese). Mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, mustard and capers in a bowl. Crack the cooled egg and add to these ingredients, then whisk until it is smooth.
  4. Add the olive oil in a slow steady stream while constantly whisking. If you add the oil too quickly, the dressing will separate and will not emulsify.
  5. To serve, remove the outer leaves from the lettuce then tear the inner leaves into ½" (1cm) pieces and place them in a large bowl (wooden if you have one). Slice the chicken breasts on the diagonal and add to the bowl. Add half the dressing, toss the salad, then add remaining dressing, Parmesan cheese and croutons and toss again. Serve on chilled plates.

 
Graham GRAHAM'S HOT TIP:
If you serve Chicken Caesar Salad onto individual plates, rather than in a bowl, don't add the Parmesan cheese until the end, then grate (shred) it over the top of the served salad.
 
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Reviews of Chicken Caesar Salad

Rating 5 out of 5 - Many cooks will make this recipe again February 23 2015
Wow and wow again. That dressing is amazing. It takes a few minutes to make, but it is more than worth it. This has now taken pride of place in my salads recipes.
(4 reviews)
 

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