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Awesome Chicken Caesar Salad

 
Awesome Chicken Caesar Salad
46

This delicious chicken caesar salad has a few great techniques that make the chicken juicy and moist.

Yield

2

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free
 

Ingredients

Garlic croutons:
1 clove garlic
finely minced
1 pinch salt
a generous pinch
*
2 tablespoons olive oil
2 slices whole wheat bread
cut into 1-inch cubes
*
Broiled chicken beasts
2 tablespoons salt
table salt
2 tablespoons sugar
2 each chicken breasts
boneless and skinless
1 x black pepper
ground
*
Dressing:
1 large eggs
½ each lemon juice
½ teaspoon worcestershire sauce
1 x salt and black pepper
to taste
*
1 clove garlic
finely minced, about 1/2 teaspoon
3 each anchovy fillets
minced
*
3 tablespoons olive oil, extra-virgin
Salad:
1 each romaine lettuce
prepared and cut into bite sizes
*
¼ cup Parmesan cheese

Directions

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.

Serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 203g (7.2 oz)
Amount per Serving
Calories 57266% of calories from fat
 % Daily Value *
Total Fat 42g 64%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 190mg 63%
Sodium 7282mg 303%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 0%
Sugars g
Protein 70g
Vitamin A 4% Vitamin C 11%
Calcium 18% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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