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 recently have some time, I had been looking on the web last week. In search of new, fascinating tips, inspiring recipes that I’ve never tasted before, to astonish my loved ones with. Searching for a while yet could not discover any interesting stuff. Right before I thought to give up on it, I ran across this delicious and simple dessert by chance. It seemed so yummy on its photos, that required prompt action.
It had been easy to imagine just how it is made, how it tastes and just how much my hubby might love it. Mind you, it is extremely easy to impress the man when it comes to treats. Yes, I am a lucky one. Or possibly he is.Anyways, I went to the website: Suncakemom and followed the step by step instuctions that have been coupled with wonderful pictures of the method. It just makes life much simpler. I could imagine that it’s a slight inconvenience to shoot photos down the middle of baking in the kitchen as you typically have gross hands and so i really appreciate the time and effort she placed in to build this post and recipe easily followed.
Having said that I am inspired to present my own, personal formulas in a similar fashion. Many thanks the concept.
I was tweaking the main mixture to make it for the taste of my loved ones. I have to mention that it was a great success. They prized the taste, the consistency and loved getting a delicacy like this in the middle of a hectic week. They ultimately asked for even more, many more. Hence the next occasion I am not going to make the same miscalculation. I’m likely to twin the volume .
This chicken Caesar salad was first published on Suncakemom.
The Meat:
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.
The Dressing:
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.
The Croutons:
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.
Assembly:
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.