Crispy Chicken Caesar Salad with Homemade Caesar Dressing
Chicken Caesar Salad is a classic recipe that with just a touch more preparation can be lifted to enormous heights. Homemade Caesar dressing from scratch is one of the easier dressings to tackle and it makes all the difference in the end. Don’t be afraid of the anchovies, they are what make classic Caesar dressing, well, classic. This salad can easily support itself without the addition of chicken, but if you wanted to add a little extra protein there are a few options that pair nicely with it as well. If you are in the mood for seafood shrimp, scallops or basically any white fish would do great with this. Chicken is the most classic pairing with Caesar salads.
-Low in sugar
-Dark leafy greens are a good source of Vitamin A, C and K
-Made from scratch from all whole ingredients
-Anchovies and chicken are a great source of quality protein
Homemade Classic Caesar Dressing Recipe (makes about 6 servings):
-6 anchovy fillets
-1/2 teaspoon finely diced garlic
-2 egg yolks
-2 Tablespoons fresh lemon juice
-1 teaspoon stone ground mustard
-1/2 cup olive oil
-Salt and pepper to taste
Start by separating your egg yolks from your whites and putting them into a bowl with the stone ground mustard and lemon juice, whisk them. Finely chop your garlic and anchovies, add them to your bowl and whisk until thoroughly mixed. Now once everything is nicely mixed you can start to add your oil. The key to adding your oil so that it doesn’t break the dressing is to do it gradually while whisking. So begin to whisk your dressing and slowly drizzle your oil in with it. If you add your oil too quickly it won’t have agitation to bind together causing your dressing to separate, which means you will have to start over. After your oil is mixed try it out, if you need to you can adjust the amount of lemon or salt and pepper.
Chicken Caesar Salad (serves about 4):
-1 lb Chicken breast (if you’re eating meat, go for organic, and choose a company that operates as responsibly as possible)
– 8-10 Cups chopped romaine lettuce
To cook the chicken breast for your salad we need to first get some olive oil into a pan and turn it up to medium high heat. While your pan is warming up, season both sides of your chicken with salt and pepper. Once your pan has come up to temperature lay in your chicken so it can get a nice crispy brown sear on it. It should take about 3-4 minutes per side depending on how thick your chicken breast is. It may take much longer if it is very thick, so the best way to always know when your meat is finished cooking is to check the internal temperature with a thermometer. Once your chicken reaches an internal temperature of 165 it will be finished. Take your chicken off the heat and let it rest on your cutting board. While you are letting that rest, pile your lettuce onto your plates and drizzle your dressing over top. If you feel like adding some Pecorino, Parmesan or Romano cheese now is the time. Slice your chicken breast into long thin strips, add them to your salad and enjoy!