Chicken Caesar Salad

by wiffy on March 11, 2012

in Chicken,Easy One-Dish Meals,Greens,Italian,Leafy,Meat,Recipes

Chicken Caesar Salad

Caesar salad is an Italian salad of romaine lettuce and croutons dressed with an anchovy-olive oil dressing. One of the main reasons why I prefer home-made Caesar salad is because I always make sure that my salad dressing contains anchovies (nice and savoury), even though the addition of anchovies is something that was not in the traditional caesar salad recipe. I cooked the chicken the fuss-free way by wrapping the them in parchment paper and baking it in the oven alongside with the croutons. The result is juicy moist chicken and crispy croutons, all cooked at the same time. You can also wrap the salad in tortilla to serve as a fast and easy chicken wrap. This is a deliciously healthy, relatively low-fat and low-carb salad perfect for those watching their calories (i.e. me) :P

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Caesar Salad Ideas:

Basic Caesar Salad Recipe

Caesar Salad Wrap Recipe

Chicken Caesar Salad Recipe

Serves: 3-4
Prep: 20 mins
Cook: 15 mins

Easy recipe for a healthy, low-fat and low-carb chicken caesar salad.

Ingredients

5 slices baguette cubed
4 tbsp extra virgin olive oil divided
1 tbsp dried oregano divided
200 grams chicken fillet boneless and skinless
20 grams anchovies fillets including olive oil
1 tbsp Worcestershire sauce (worchester sauce)
1/2 lemon juice and zest
2 garlic cloves peeled
2 tbsp mayonnaise
1/4 cup grated parmesan cheese
50 ml extra virgin olive oil
150 grams romaine lettuce leaves torn to bite-sized pieces; washed and spinned dry
parmesan cheese shavings garnishing
lemon wedges garnishing
cherry tomatoes halved; garnishing
hard boiled quail eggs halved; garnishing
parmesan cheese shavings garnishing
salt & pepper to taste

Instructions

Coat baguette cubes evenly with 3 tbsp extra virgin olive oil and 1/2 tbsp oregano. Season with salt and pepper.
Drizzle chicken pieces with remaining olive oil and season with salt, pepper and remaining oregano. Arrange one layer (do not stack chicken) in the center of a piece of a piece of parchment paper measuring roughly 10” (25cm) by 14“ (35cm).
To wrap the package, first gather the sides lengthwise and fold in the edges. Fold in the other two sides and tuck in the edges to form a neat parcel.
Place parcel on one half of a baking tray and bake at preheated oven of 200°C for 5 minutes.
Arrange baguette cubes one layer occupying the other half of the baking dish. Bake for 10 minutes at 200°C alongside chicken parcel, turning the croutons once halfway with kitchen tongs.
Carefully unwrap chicken parcel (beware of steam coming out of package). Discard liquid collected. Cut chicken to even slices and set aside.
Blend ingredients for salad dressing (anchovies, Worcestershire , lemon zest+juice, garlic, mayonnaise, cheese and extra virgin olive oil) to a fine consistency in a blender. If you don’t have a blender, you can first use a fork to mash up the anchovies and then use a mortar and pestle to pound the dressing by hand.
In a large salad bowl, add lettuce and salad dressing. Toss together and dish to individual serving bowls.
Garnish with chicken, croutons, cherry tomatoes, eggs, parmesan cheese shavings, lemon wedge and freshly cracked black pepper.

(Get the step-by-step photos, cooking notes and ingredients list on page 2)

Pages: 1 2

Ingredients Used anchovy • baguette • cheese • Chicken • egg • garlic • lemon • lettuce • mayonnaise • olive oil • oregano • pepper • salt • tomato • worcestershire sauce