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 looking on the internet the other day. Trying to get fresh, challenging thoughts, inspirational recipes that I’ve never tried before, to impress my loved ones with. Searching for a long time but couldn’t find any interesting things. Just before I thought to give up on it, I ran across this yummy and easy treat simply by chance on Suncakemom. The dessert seemed so tempting
on its image, that required rapid action.
It had been easy to imagine how it is created, how it tastes and just how much my husband is going to like it. Mind you, it is rather easy to delight him when it comes to cakes. Anyways, I went to the website and followed the comprehensive instuctions that have been combined with impressive pictures of the process. It just makes life much easier. I could suppose it’s a slight effort to take snap shots in the middle of cooking in the kitchen because you will often have gross hands so I seriously appreciate the hard work she put in for making this blogpost .
With that in mind I’m inspired to present my very own dishes in a similar fashion. Many thanks the thought.
I was tweaking the original recipe create it for the taste of my loved ones. Need to say it was a terrific outcome. They prized the flavor, the overall look and enjoyed getting a sweet like this in the midst of a stressful workweek. They ultimately requested lots more, many more. So the next time I’m not going to commit the same miscalculation. I’m going to multiply the quantity .
This Chicken caesar salad was provided to us by 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.