Chicken Caesar Salad
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1head of romaine lettuce
- 1large boneless, skinless chicken breast, poached and shredded about 2 cups shredded chicken
- 1cup garlic croutons (see below)
- ⅓cup freshly grated Parmesan or shaved Parmesan
- Chopped fresh herbs, such as parsley, chives, marjoram
- 1small garlic clove
- Salt
- freshly ground pepper
- 1anchovy, soaked for five minutes in cold water, then rinsed and drained on a paper towel
- 1tablespoon fresh lemon juice
- 1tablespoon wine or sherry vinegar
- 1teaspoon Dijon mustard
- 1coddled egg yolk (optional; see below)
- 6tablespoons extra-virgin olive oil
For the Salad
For the Dressing
Nutritional analysis per serving (6 servings)
281 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 18 grams protein; 468 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Salad
- Step 1
Remove the tough outer leaves of romaine and discard. Wash and dry the remaining leaves. Tear into medium pieces, and place in a salad bowl with the chicken, croutons and ¼ cup of the Parmesan.
- Step 2
Place the garlic in a mortar and pestle with a little salt, and mash to a paste. Add the anchovy, and mash together with the garlic. Stir in the lemon juice. Add the vinegar, mustard, coddled egg yolk, salt and pepper. Whisk in the olive oil. Shortly before serving, toss with the salad. Sprinkle on the herbs and remaining Parmesan, and serve.
- :To make garlic croutons, lightly toast slices of French or country bread. Remove them from the toaster, and immediately rub with a cut clove of garlic. Cut into small squares, or break into pieces.To coddle the egg yolk, bring a small pot of water to a boil, slowly add the egg in its shell, and cook for three minutes. Transfer to a bowl of ice water, then carefully crack the egg and remove the yolk.
- Advance preparation:The poached chicken breasts will keep for three days in the refrigerator. The dressing can be made several hours ahead.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
I always add worcester sauce to my Ceasars. One teaspoon is appropriate for this recipe. Otherwise, this is a splendid recipe.
Exactly the classic caesar taste I was looking for! Lots of shaved parmesan really makes this shine
Exactly the classic caesar taste I was looking for! Lots of shaved parmesan really makes this shine
The Chicken Caesar Salad was delicious. I didn’t use the anchovy, used 2 cloves of garlic in the dressing and the Worster sauce as suggested. I used a Ciabatta bread for the croutons. Will definitely make this again soon. Perfect light summer meal.
I would use less salad dressing. Easy and delicious.
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