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 was surfing on the internet last week. On the lookout for fresh, intriguing ideas, inspirational recipes that I have never tasted before, to impress my family with. Hunting for a while yet couldn’t find any interesting stuff. Just before I wanted to give up on it, I discovered this yummy and easy dessert by chance. It seemed so delicious on its snapshot, that called for quick action.
It was simple enough to imagine just how it is created, its taste and how much boyfriend is going to enjoy it. Actually, it is rather easy to impress the man when it comes to puddings. Yes, I’m a blessed one. Or maybe he is.Anyway, I visited the webpage: Suncakemom and simply used the detailed instuctions which were accompanied by wonderful pictures of the process. It just makes life less difficult. I could suppose it is a bit of a inconvenience to shoot photographs down the middle of cooking in the kitchen as you ordinarily have sticky hands therefore i highly appreciate the commitment she devote for making this blogpost .
With that said I am inspired to present my own, personal dishes in the same way. Many thanks the thought.
I had been tweaking the original recipe to make it for the taste of my family. Need to mention it was an incredible success. They enjoyed the flavour, the overall look and loved having a delicacy like this in the middle of a busy workweek. They quite simply asked for more, a lot more. Hence the next occasion I am not going to commit the same miscalculation. I am going to double the volume .
You can find the original Chicken caesar salad recipe at 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.