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Recipe: Chicken Caesar Salad

Everyone in our household loves this salad. To make the preparation time quicker, I often make Chicken Schnitzel the night before, reserve half, and then use it in this Caesar Salad the following night. Serves 4.

Ingredients:

  • Small Cos Lettuce
  • 250g bacon, chopped
  • 1 small avocado, sliced
  • 500g chicken breast, panfried and sliced
  • 2 hard boiled eggs, cooled and sliced
  • 1/3 cup Parmesan cheese, shaved
    Dressing
  • 1 egg yolk
  • 2 tsps Dijon mustard
  • 1 clove garlic, chopped
  • 2tbsps lemon juice
  • 1/4 finely grated Parmesan
  • 1/3 cup olive oil

Method:

  • Place the eggs in to a saucepan of cold water over medium heat. Bring to gentle simmer and cook for 8 minutes for hard-boiled. Remove with a slotted spoon and allow to cool completely before slicing.
  • Heat a fry pan to medium high and add the chopped bacon. Cook until crisped to your liking. Set aside.
  • In the same pan, add the chicken and fry on each side until golden brown. Remove and slice.
  • Separate the Cos leaves and wash and dry thoroughly, layer in your serving plate or bowl.
  • Next add the chicken, bacon, sliced eggs and avocado.
  • Finally scatter over the shaved Parmesan.
    Dressing:
  • Process the egg yolk, mustard, garlic, lemon and Parmesan in a food processor until well combined. With the motor running, gradually add the oil until the dressing is smooth and creamy.
  • Drizzle over the salad, or serve on the side and allow each person to dress their own salad.

A word about croutons

I don’t normally include croutons, but if you would like to, I recommend making them as follows:

  • Preheat oven to 180 degrees
  • Cut a baguette in to thin slices and place pieces on a baking tray
  • Brush each piece with olive oil and bake for 10 minutes or until golden
  • While they’re still hot, rub each side with a piece of cut garlic

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