Chicken Caesar Salad Recipe

Summary

Preparation Time30 MinCooking Time10 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Chicken breast fillets2
 Garlic1 Clove (5 gm), crushed
 Olive oil2 Teaspoon
 Lemon juice1 Tablespoon
 Cos lettuce1
For dressing
 Anchovy fillets2
 Olive oil4 Tablespoon
 Lemon juice2 1⁄2 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Coddled egg1
 Dry mustard1 Pinch
 Worcestershire sauce1 Teaspoon
 Garlic croutons2 Ounce (1 cup / 60 gram)
 Grated parmesan cheese1 Ounce (1/4 cup / 30 gram)
 Shaved parmesan cheese1 Tablespoon (for garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1376 Calories from Fat 895

% Daily Value*

Total Fat 101 g155.3%

Saturated Fat 18.8 g94.1%

Trans Fat 0 g

Cholesterol 256 mg

Sodium 2820 mg117.5%

Total Carbohydrates 51 g17.1%

Dietary Fiber 6.3 g25.3%

Sugars 6 g

Protein 72 g143.8%

Vitamin A 502.7% Vitamin C 157.3%

Calcium 64.2% Iron 35%

*Based on a 2000 Calorie diet

Directions

1. Trim the chicken fillets. Mix together the garlic, salt, pepper, oil and lemon juice. Cover and marinate the chicken for 30 minutes in the refrigerator.
2. Heat grill or chargrill until hot. Sear the fillets one minute on each side, then cook 3 minutes each side. Remove and rest for 5 minutes before cutting into 1/2 cm slices on the diagonal.
3. Separate the leaves of the cos lettuce, discard outer leaves and wash well. Drain and shake dry in a clean tea towel. Cut greener leaves into bite-sized pieces and leave the pale inner leaves whole. Cover and place in refrigerator until ready for use.
4. Place the anchovy in base of the salad bowl and mash with the back of a fork while the oil is being added. Gradually add the lemon juice while beating, and sprinkle in the salt and pepper. Break in the coddled egg, scraping the set white from inside the shell and lightly stir. Add the mustard and Worcestershire sauce.
5. Add the cos lettuce leaves; toss to coat lightly with dressing while sprinkling over the grated Parmesan cheese. Toss in the chicken and croutons. Rearrange the whole leaves to stand upright and garnish with shaved Parmesan cheese.
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