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 most recently have some time, I was browsing on the internet last week. Attempting to find fresh, fascinating tips, inspirational meals that I’ve never tested before, to amaze my loved ones with. Searching for quite some time but couldn’t discover any interesting things. Right before I thought to give up on it, I discovered this tempting and easy treat simply by accident on Suncakemom. The dessert looked so mouth-watering on its photo, that called for prompt actions.
It was not so difficult to imagine just how it is made, its taste and how much my hubby might enjoy it. Actually, it is extremely easy to please him in terms of desserts. Anyhow, I got into the webpage and followed the simple instuctions that had been coupled with impressive photos of the method. It just makes life faster and easier. I can imagine that it is a bit of a hassle to take pics in the midst of cooking in the kitchen because you will often have gross hands therefore i sincerely appreciate the time and effort she put in for making this blogpost .
Having said that I’m encouraged to present my personal formulas in a similar way. Thanks for the idea.
I had been fine tuning the original mixture create it for the taste of my loved ones. I have to mention it was an incredible outcome. They enjoyed the flavour, the thickness and loved having a treat such as this during a stressful week. They basically wanted more, more and more. So the next occasion I’m not going to make the same miscalculation. I am likely to double the volume .
For more Chicken caesar salad check out 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.