The Chicken Caesar Salad is a must-have on the recipe portfolio and this one sure doesn’t disappoint! Plus, it’s even healthier by using mostly Greek yogurt to make the mayonnaise and olive oil in the sauce. This salad is perfect in flavor and delicious, everyone will love it!
Ingredient:
romano lettuce
chicken fillet
Baguette bread
Salt and pepper
Sauce:
7-8 anchovies soaked in oil
garlic
2 eggs
200ml olive oil
Juice of half a lemon
1 teaspoon mustard
100g Parmesan cheese
Salt and pepper
Method
STEP 1
Preheat oven to 200C/180C fan/gas 6. Tear 1 medium ciabatta into large, crumbly bread crumbs or, if you prefer, cut with a bread knife. Spread out on a large baking sheet or baking tray and sprinkle with 2 tablespoons olive oil.
STEP 2
Oil the bread and season with a pinch of salt if desired (crystal sea salt is best for this). Bake for 8-10 minutes, flipping the bread a few times while cooking to brown evenly.
STEP 3
Rub 2 skinless, boneless chicken breasts with 1 tablespoon olive oil, seasoning. Place pan over medium heat for 1 minute, until hot but not smoking. Place the chicken in the pan (it will sizzle if hot enough) and let sit for 4 minutes.
STEP 4
Flip chicken, then cook for 4 more minutes. Check if it’s cooked by poking the thickest part of the knife; There should be no sign of pink color and the juice will run clear.
STEP 5
Use a knife to crush 1 clove of garlic and peel it. Crush with garlic crusher. Puree 2 anchovies with a fork on the side of a small bowl.
STEP 6
Grate a handful of parmesan cheese and mix with garlic, anchovies, 5 tablespoons mayonnaise and 1 tablespoon white wine vinegar. Tasting spices. It should be the consistency of yogurt – if your yogurt is thicker, stir in a few more tablespoons of water to thin it out.
STEP 7
Scrape cheese with a peeler. Tear 1 cos or romaine lettuce into large pieces and place in a large bowl. Pull the chicken into bite-sized pieces and spread half over the foil, along with half of the toast.
STEP 8
Add most of the tape and toss with your fingers. Sprinkle with the rest of the chicken and toast, then drizzle the remaining sauce over. Sprinkle parmesan on top and serve immediately.
