Chicken Caesar Salad
Servings 2 - 4
Equipment
- Food Processor
- Medium Skillet
Ingredients
Caesar Dressing:
- ½ cup good mayonnaise
- 1-2 cloves of garlic minced
- 1 anchovy fillet **Leave out for vegetarian version
- 1 tbsp fresh lemon juice
- ½ tsp Worcestershire sauce
- ½ tsp Dijon mustard
- ¼ cup finely grated parmesan cheese
- 1-2 tbsp milk to adjust consistency
- Sea salt and freshly cracked black pepper to taste
Chicken:
- 1 chicken breast boneless & skinless
- Sea salt and freshly cracked black pepper to taste
- 1 egg well beaten
- ½ cup parmesan freshly & finely grated
Salad:
- 6 cups romaine lettuce chopped
- ½ cup garlic and herb croutons
- Parmesan cheese freshly grated
- Freshly cracked black pepper to taste
- Lemon wedges for serving
Instructions
- Make the Caesar salad dressing by combining all ingredients in a small food processor and blend until smooth, starting with 1 tbsp of milk (or more lemon juice if preferred). Taste and adjust salt and pepper as desired, and add more milk to the desired consistency.
- Set aside for 30 minutes or more to allow flavors to mingle.
- Prepare the chicken by placing a piece of plastic over the chicken breast and flattening it with a cooking mallet until the chicken breast is the same thickness.
- Season both sides of the chicken breast with sea salt and freshly cracked black pepper, to taste.
- Dredge the chicken in the well-beaten egg on both sides. Next, dredge both sides of the chicken breast in the freshly grated parmesan cheese until evenly coated.
- Cook the chicken by heating the olive oil in a medium skillet over medium-high heat. Once hot, place the dredged chicken into the skillet and cook for 6-7 minutes or until golden brown, flip over and cook for an additional 5-6 minutes, or until it's cooked through to an internal temperature of 165 degrees.
- Remove from the skillet and place on a cutting board to rest and cool. Once cooled, slice into bite-sized chunks.
- Assemble the salad by placing the romaine lettuce in a large bowl with some of the dressing, to taste. Toss until well coated. Taste and add more dressing, as needed.
- Transfer the dressed lettuce to a cold serving plate or bowl. Top with chicken and croutons then season with a lot of freshly cracked black pepper and finely grated parmesan.
- Serve immediately with lemon wedges, parmesan cheese, and additional dressing on the side. Enjoy.