The Chicken Caesar salad is one of the fanciest tastiest salad one can make in no time. Gorgeous little meal for any occasion with all healthy ingredients.

As I most recently have a little time, I had been looking on the web yesterday. Looking to find new, intriguing ideas, inspirational dishes that I have never tasted before, to amaze my loved ones with. Hunting for a long time but could not find too many interesting stuff. Right before I thought to give up on it, I found this tempting and simple dessert by chance. It seemed so delicious on its photo, it called for instant action.

It had been simple enough to imagine how it is made, its taste and just how much my hubby will like it. Actually, it is extremely easy to delight him in terms of treats. Anyways, I went to the webpage: Suncakemom and then followed the step-by-step instuctions that have been combined with wonderful snap shots of the operation. It really makes life much simpler. I can suppose it is a bit of a effort to take snap shots in the midst of cooking in the kitchen as you normally have sticky hands so I genuinely appreciate the commitment she put in for making this blogpost and recipe conveniently implemented.

With that said I am empowered to present my own formulas in a similar fashion. Many thanks the idea.

I had been fine tuning the main formula to make it for the taste of my family. I’ve got to tell you it turned out an incredible success. They prized the flavour, the thickness and loved having a sweet such as this during a hectic workweek. They basically wanted more, more and more. Hence the next time I’m not going to commit the same miscalculation. I am going to twin the quantity .

This Chicken Caesar Salad Recipe was first appeared on SunCakeMom.

The Meat:

Cut the chicken breast into long 1/2 inch / 1.25cm wide slices. Roughly as wide as a pinkie.

In a bowl mix together the chicken breast stripes, mustard, parsley, salt, lemon juice, oregano and black pepper

3.Fry one side of the chicken breasts in a frying pan until golden brown on the bottom and starting to see the meat turning white at the edges on the top, then flip them to the other side.

The Salad Base:

While waiting for the chicken to tan we are free to prepare the salad. With a sharp knife cut thin slices of tomato. Place three slices next to each other in the middle of each plate.

Chop up your salads to your liking. Some like it thick others fine and the original recipe calls for whole leaves. Pick your size and after cutting and mixing them together put a handful of it onto the top of the three tomato slices what we have just placed on the plate.

The Dressing:

Chop garlic, and add a pinch of salt.

Use a fork to mash it into a paste, then scrape it into a medium bowl.

Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard.

Adding drop by drop to start, gradually whisk in olive oil, whisk until dressing is thick and glossy.

Whisk in Parmesan.

Season with salt, pepper, and more lemon juice, if desired.

Pour it over gently on top of the salad using a spoon.

The Croutons:

Cut the bread into fancy little 1/4″ / 0.5cm squares

Put olive oil into a preferably small frying pan and heat it up to medium.

Add the bread squares into the oil and stir them carefully until golden brown

Place them on a kitchen towel or some dried bread to cool.


Around this time we should have the chicken ready to place it on the salad. Try to maintain the height of the salad as much as possible.

Sprinkle grated Parmesan on top of the salad and chicken.

Sprinkle croutons on top of the cheese.

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