Chicken Caesar Salad

How Make Chicken Caesar Salad

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How to make Chicken Caesar Salad – Now you can prepare chicken Caesar Salad at home foe morning or evening meal. We will tell your easy recipe of Chicken Caesar Salad. With the help of our chicken Caesar salad recipe you can make your meal delicious and healthy.

We have been creating and enjoying loads of salads and we love this one which is good and healthy. You can try homemade recipe of chicken Caesar Salad. You can see in parties or marriages they served different varieties front of you of chicken salad, now you can make these meals for you and your family at home easily.

Chicken Caesar Salad is a classic salad with romaine lettuce. It is a staple dish on many restaurants menus. Salad, the word itself just sounds healthy; light, quick, easy to digest. But it is also taken on the so called health halo. Chicken Caesar salad is high in calories and if you need more fat then you can add fat in it according your taste.

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There plethora of benefits of Caesar chicken salad such as: it provides vegetables, fibers, nutrients, fruits, and fat. You will learn how to cook chicken Caesar salad at home with the help of our recipe. Recipe of Caesar chicken salad is very easy and give nutrients to us.


Tips for Breakfast Salad

chicken caesar salad


Basic Chicken Salad Recipe

Preperation TimeCook Time
10 Minutes
Less than 5 Minutes for the Chicken Breast

Ingredients Required to Make Chicken

Chicken Salad Ingredient

  • 2 boneless, skinless chicken breasts
  • 1 tsp sunflower oil
  • 1 romaine lettuce hear
  • 10 cherry tomatoes, halved
  • 2 slices of ciabatta bread, each about
  • 5cm thick (15g a slice)
  • flaked sea salt
  • freshly ground black pepper

Ingredients for the Dressing

Ingredients for the Dressing

  • 2 anchovy fillets in oil, drained and roughly chopped
  • 1 garlic clove, peeled and roughly chopped
  • 2 tbsp light mayonnaise
  • 1 tsp lemon juice
  • 15g Parmesan cheese, finely grated
  • 2½ tbsp cold water

 Preparation Instructions

  • To make the dressing, put the anchovy fillets in a pestle and mortar, add the chopped garlic clove and pound into a paste. Add the mayonnaise, lemon juice, Parmesan and water and stir well to make a pourable dressing
  • Place a chicken breast between 2 sheets of cling film and bash it with a rolling pin until the chicken is about 1cm thick. Bash the other chicken breast in the same way, and then season the breasts on both sides with a little salt and plenty of black pepper.
  • Dip a pastry brush in the oil and brush over the base of a large nonstick frying pan. Place the pan over a medium heat, add the chicken and cook for 2 minutes. Turn the breasts over and cook for 2–3 minutes on the other side until nicely browned and cooked through. Remove from the heat and leave the chicken in the warm pan to rest.
  • While the chicken is cooking, make the salad. Separate the lettuce leaves and wash and drain them well. Tear any large leaves into smaller pieces. Arrange the lettuce in a large serving dish and scatter over the tomatoes. Toast the slices of ciabatta and tear them into bite-sized pieces.

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