Awesome Chicken Caesar Salad
This delicious chicken caesar salad has a few great techniques that make the chicken juicy and moist.
a generous pinch
whole wheat bread
cut into 1-inch cubes
|Broiled chicken beasts|
boneless and skinless
salt and black pepper
finely minced, about 1/2 teaspoon
olive oil, extra-virgin
prepared and cut into bite sizes
To make the croutons:
Place the ove rack to the middle postion of the oven and preheat the oven to 350℉ (180℃).
In a small bowl, add the garlic, salt and oil. Allow to stand about 20 minutes.
Drain the oil into a medium bowl through a fine sieve. Reserve the garlic for the dressing.
Add the bread cubes into the medium bowl, and gently toss to coat evenly.
Place the bread cubes onto a baking sheet in a single layer.
Bake for 15 to 20 minutes or until golden, brown and crispy.
Remove from the oven and let cool on the baking sheet.
To make the chicken:
Add the salt and sugar into 3 cups of cold water, and stir to dissolve.
Pour the solution into a container or a bowl, add the chicken in.
Cover and let sit in the refrigerator for about half an hour.
Place the oven rack to the upper middle position, about 6-inch away from the broiler.
Brush or spray the broiler rack that’s placed in the broiler pan with oil or cooking spray.
Place the chicken on the rack, and broil until brown and fully cooked, about 10 minutes.
Turn the chicken once half way through broiling.
Remove from the oven, and wrap with a piece of foil to keep warm. Put on a plate and set aside.
To make the dressing:
Bring 1-inch of water to a boil in a small saucepan.
Cook the egg for about 50 second, remove with a slotted spoon.
Let cool for a few minutes, once it’s cool enough to handle, crack it open.
Separate the yolk with the white to a medium bowl. The egg white can be reserved for other use or just discard it.
In the medium bowl, whisk in the lemon juice, worcestershire sauce, salt, black pepper, reserved garlic and anchovies until smooth and well mixed.
Whisk in the oil slowly until well combined.
Season to taste with more salt and black pepper if needed.
To assemble the salad:
In a large mixing bowl, add the lettuce and parmesan cheese.
Pour about ¾ of the dressing over, gently toss until evenly coated.
Unwrap and slice the chicken breast crosswise to ½-inch slices.
In the medium bowl with the remaining dressing, add the sliced chicken breasts and toss to coat.
Divide the lettuce between two serving plates.
Top with equal amount of chicken breasts and croutons.
Sprinkle with more parmesan cheese if desired.