Recipe: Yummy Chicken Caesar salad

Chicken Caesar salad. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite. Chicken Caesar Salad You'll find this salad makes a nice addition to any brunch buffet. The robust Caesar dressing adds some "zest" to the mild flavors of chicken and vegetables.

Bring the chicken and dressing to room temperature before serving. Pound the chicken with a mallet or. Cover lettuce with a fairly generous amount of Parmesan cheese and salt and pepper and toss again. You can have Chicken Caesar salad using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chicken Caesar salad

1. You need 1 of medium ciabatta loaf (or 4 thick slices crusty white bread).
2. You need 3 tbsp of olive oil.
3. It's 2 of skinless, boneless chicken breast.
4. It's 1 of large cos or romaine lettuce, leaves separated.
5. You need of For the dressing.
6. You need 1 of garlic clove.
7. Prepare 2 of anchovy from a tin.
8. You need of medium block Parmesan or Grano Padano cheese for grating and shaving (you won't use it all).
9. You need 5 tbsp of mayonnaise.
10. It's 1/2 cup of lemon juce.

Mix in Caesar Ranch dressing until lettuce is nicely coated. Combine chicken, lettuce, and bell pepper in a large bowl. Whip up a restaurant-style Chicken Caesar Salad recipe at home in minutes! A bed of crispy romaine lettuce is topped with a creamy homemade Caesar dressing, toasted garlic bread croutons, shaved Parmesan cheese and tender, juicy chicken.

Chicken Caesar salad step by step

1. Heat oven to 200C/fan 180C/gas 6. Tear the bread into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil. Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly..
2. Rub chicken breasts with remaining oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it’s hot enough) and leave for 4 mins. Turn the chicken, then cook for 4 mins more. Check if it’s cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear..
3. Bash the garlic with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash the anchovies with a fork against the side of a small bowl. Grate a handful of cheese and mix with the rest of the dressing ingredients. Season to taste. It should be the consistency of yogurt – if yours is thicker, stir in a few tsps water to thin it..
4. Shave the cheese with a peeler. Tear lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons. Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the Parmesan on top and serve straight away..

It's a light-yet-satisfying easy dinner or lunch that's perfect for warm days! For the chicken: Whisk together all the marinade ingredients. HOW TO COOK CHICKEN FOR A CAESAR SALAD The easiest way to cook chicken for caesar salad is to bake it. The best way to bake flavorful, juicy, and succulent chicken breasts is to first pat it dry, then drizzle it with oil and season it well. I use my TAK House Seasoning, a simple mixture of Kosher salt, pepper, garlic and onion powder for chicken.

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