Chicken Caesar salad
Chicken Caesar salad is a dish known for its rich flavours and creamy dressing. It consists of crisp romaine lettuce, croutons and Parmesan cheese. Also, a tangy dressing made with anchovies, garlic, lemon juice, Dijon mustard, oil and egg yolks. The salad is garnished with croutons and shaved or grated Parmesan cheese.
Croutons
Croutons are a key component of Caesar salad, adding texture and a burst of flavour that complements the other ingredients. You can make them from day-old or slightly stale bread. Croutons are small, crispy cubes toasted or sautéed until golden brown. The bread is cut into bite-sized pieces and then tossed with olive oil, garlic, and sometimes herbs like thyme or rosemary before being baked or pan-fried.
The choice of bread can vary, but rustic, sturdy bread like a baguette, sourdough, or ciabatta is commonly used because it holds up well during toasting and adds a robust flavour.
Creamy Dressing
Caesar salad dressing is a rich blend that perfectly complements the crispness of romaine lettuce and the crunch of croutons. The dressing’s key ingredients each play a vital role in creating its distinctive taste and texture. Traditionally, the base includes raw egg yolk, which adds a creamy consistency, and anchovies, which brings an umami flavour. However, modern variations often substitute mayonnaise for the egg yolk to achieve the same richness, while Worcestershire sauce can replace anchovies to provide a similar savoury kick. Freshly squeezed lemon juice adds brightness and acidity, balancing the dressing’s richness. Garlic contributes a sharp, pungent note, and Dijon mustard offers a subtle tang. Slowly whisk in the oil to emulsify the mixture, creating a smooth, velvety texture.
For an extra layer of flavour, you can also add Parmesan cheese to the dressing, but it’s entirely up to personal preference. When combined well, the cheese infuses the dressing with its nutty, salty essence, making the Caesar salad even more delicious and satisfying. Some people love the added complexity that Parmesan brings, while others prefer to sprinkle it directly on the salad.
Variations and Additions
Shrimp Caesar Salad: Top with grilled or sautéed shrimp for a seafood twist.
Kale Caesar Salad: Substitute kale for romaine lettuce for a nutritious variant.
Avocado Caesar Salad: Add sliced avocado for creaminess and a fresh flavour.
Try our creamy classic potato salad—a perfect side dish for picnics, barbecues, or any meal!
Chicken Caesar salad
Ingredients
For the Salad
- 1 large head of romaine lettuce or 2 smaller heads
- 1 cup croutons store-bought or homemade
- ½ cup grated Parmesan cheese
Chicken marination
- 1 chicken breast piece
- 1 tbsp olive oil
- ½ tsp garlic powder
- 1 tsp paprika powder
- Salt and pepper to taste
For the Croutons
- 2 cups of cubed bread preferably day-old
- 2 tbsps olive oil
- 1 tsp garlic powder or 1 clove garlic minced
- Salt and pepper to taste
- Optional: herbs like thyme oregano, or parsley
For the Dressing
- 2-3 anchovy fillets
- 1 clove garlic minced
- 1 tsp Dijon mustard
- 1 ½ tbsp lemon juice
- ⅓ cup any neutral oil
- 1 egg yolk
- Salt and freshly ground black pepper to taste
Instructions
Marinate the Chicken:
- Combine olive oil, salt, pepper, garlic powder, and paprika in a bowl.
- Add the chicken breasts and coat them well with the marinade.
- Let it marinate for at least 15-30 minutes (or overnight in the refrigerator for deeper flavour).
Grill the Chicken:
- Preheat your grill or grill pan over medium-high heat.
- Grill the chicken for about 5-6 minutes on each side or until fully cooked (internal temperature should reach 75°C).
- Remove from the grill and let it rest for a few minutes before slicing.
Croutons
- Preheat the Oven oven to 190°C.
- Cut the bread into small cubes.
- In a mixing bowl, toss the bread cubes with olive oil, garlic, salt, pepper, and optional herbs.
- Spread the bread cubes on a baking sheet in a single layer.
- Bake for about 10-15 minutes or until golden and crisp, turning once halfway through.
- Allow to cool before adding to the salad.
Dressing
- In a medium-sized bowl, mash the anchovies and minced garlic together.
- Add the Dijon mustard, lemon juice, and egg yolk (or mayonnaise). Whisk the ingredients together until well combined. The mixture should be smooth and slightly thickened.
- Begin to slowly drizzle in the olive oil while whisking vigorously. Start with just a few drops at a time to ensure the oil begins to emulsify with the other ingredients.
- As the mixture starts to thicken and emulsify, you can gradually increase the speed at which you add the oil. Continue to whisk constantly and add the oil in a thin, steady stream.
- Once all the oil has been incorporated, the dressing should be thick and creamy.
- The process of slowly adding the oil while whisking vigorously is crucial for creating a smooth, creamy texture. This technique, known as emulsification, helps to blend the oil with the other ingredients, preventing the dressing from separating.
- Season with salt and freshly ground black pepper to taste.
- The dressing is now ready to be tossed with romaine lettuce and croutons for a classic Caesar salad.
Assembling
- Wash the lettuce thoroughly under cold water.
- Dry it completely using a salad spinner or paper towel.
- Tear or chop the lettuce into bite-sized pieces.
- Place the lettuce in a large salad bowl.
- Drizzle with the dressing, starting with a few tablespoons and adding more to taste.
- Toss gently to coat the leaves evenly.
- Sprinkle the croutons and grated Parmesan cheese over the salad.
- Toss lightly once more and add the cooled chicken pieces.
- Garnish with additional Parmesan cheese and black pepper if desired.
- Serve immediately to enjoy the crisp texture.
Notes
- Use fresh, crisp romaine lettuce and high-quality Parmesan cheese for the best flavour and texture.
- Make croutons by toasting cubed bread in olive oil, garlic, and herbs for added flavour.
- You can marinate the chicken with spices of your choice.
- If whole anchovies aren’t available, anchovy paste is a great substitute.
- If concerned about raw eggs, use pasteurized eggs or substitute with 2 tbsps of mayonnaise.
- Parmesan cheese is often included to lend a nutty, salty depth to the dressing, but adding it is entirely up to personal preference. Some people love the added complexity that Parmesan brings, while others prefer to sprinkle it directly on the salad. Ultimately, whether or not to include Parmesan in the dressing itself is a matter of taste, making Caesar salad dressing a versatile and customizable option.
- It is important to be mindful of the salt content when adding Parmesan, as the cheese itself contributes saltiness to the dressing. Taste the dressing as you go and adjust the seasoning accordingly to ensure a well-balanced flavour.
- Storage: The dressing can be stored in an airtight container in the fridge for up to a week.
Frequently asked questions
Yes, you can omit the anchovies if you prefer or if you are vegetarian. You can substitute it with capers, soy sauce, or Worcestershire sauce (which often contains anchovies) to maintain the umami flavour.
Traditional Caesar dressing uses raw egg yolks, which can carry a risk of salmonella. To reduce this risk, you can use pasteurized eggs or substitute with mayonnaise, which contains pasteurized eggs. Alternatively, some recipes use cooked eggs or avoid eggs altogether.
Yes, you can prepare the dressing in advance. It can be stored in an airtight container in the refrigerator for up to one week. Just be sure to give it a good stir before using it.
If you don’t have romaine lettuce, you can use other sturdy greens like kale or a mix of greens. However, softer greens like spinach may not hold up as well under the heavy dressing.
To keep your Caesar salad crisp, toss the lettuce with dressing just before serving. Also, make sure the lettuce is thoroughly dried after washing it. Adding the croutons last will also help maintain their crunch.
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