Chicken Caesar Salad

⏱ 45 min · 🍽 4 Servings · 🧂 13 Ingredients

Ingredients

  • 2 piece chicken breast fillets (250 g each)
  • 2 piece romaine hearts
  • 150 g day-old ciabatta
  • 60 g parmesan
  • 1 piece very fresh egg yolk
  • 4 piece anchovy fillets in oil
  • 1 clove garlic
  • 10 g Dijon mustard
  • 30 ml lemon juice
  • 10 ml Worcestershire sauce
  • 90 ml olive oil
  • 1 pinch salt
  • 1 pinch black pepper

Instructions

  1. Cut the ciabatta into 2 cm cubes, toss with 25 ml of olive oil and toast in a pan until golden and crunchy on all sides. Set aside.
  2. Pat the chicken breasts dry and season with salt and pepper. Pan-fry in 15 ml of olive oil over medium heat until golden and just cooked through. Rest briefly, then slice.
  3. For the dressing, chop the anchovies and garlic very finely and stir until smooth with the egg yolk, mustard, lemon juice and Worcestershire sauce.
  4. Whisk in the remaining olive oil, first drop by drop, then in a thin stream, until the dressing turns creamy. Stir in half of the finely grated parmesan and season with pepper.
  5. Tear the romaine into bite-sized pieces, wash and dry thoroughly.
  6. Toss the lettuce with the dressing, top with the sliced chicken and croutons and finish with shavings of the remaining parmesan.
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Chicken Caesar Salad
📖 Culinse
saladclassicquick

Chicken Caesar Salad

Crisp romaine, golden croutons and juicy pan-seared chicken breast under a creamy anchovy-parmesan dressing — the classic, made entirely from scratch..

⏱

Cook time

45 min

🍽

Servings

4

🧂

Ingredients

13

View Original ↗

Nutrition

per serving

515 kcal

Calories

39 g

Protein

29 g

Fat

24 g

Carbs

Ingredients

For 4 servings

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Instructions

  1. 1

    Cut the ciabatta into 2 cm cubes, toss with 25 ml of olive oil and toast in a pan until golden and crunchy on all sides. Set aside.

  2. 2

    Pat the chicken breasts dry and season with salt and pepper. Pan-fry in 15 ml of olive oil over medium heat until golden and just cooked through. Rest briefly, then slice.

  3. 3

    For the dressing, chop the anchovies and garlic very finely and stir until smooth with the egg yolk, mustard, lemon juice and Worcestershire sauce.

  4. 4

    Whisk in the remaining olive oil, first drop by drop, then in a thin stream, until the dressing turns creamy. Stir in half of the finely grated parmesan and season with pepper.

  5. 5

    Tear the romaine into bite-sized pieces, wash and dry thoroughly.

  6. 6

    Toss the lettuce with the dressing, top with the sliced chicken and croutons and finish with shavings of the remaining parmesan.

Chicken Caesar Salad Recipe | Culinse