Index Meals | Chicken caesar salad
Chicken caesar salad is one of those classic recipes that I return to again and again. Easy and delicious. For a dairy-free version, just skip the parmesan.
Anchovy fillets, Chicken breasts, Ciabatta, Dairyfree, Dairy-free, Dairy free, Eggs, Extra-virgin olive oil, Garlic, Lemon, Parmesan cheese, Romaine lettuce
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Classic chicken caesar salad

About This Recipe

Ingredients

2 eggs
½ ciabatta loaf
½ cup olive oil
1 clove of garlic, crushed
1 romaine lettuce
Salt and fresh-ground pepper
A squeeze of lemon juice
½ tbsp extra-virgin olive oil
4-6 canned anchovy fillets, rinsed and drained
Parmesan cheese (optional), shaved into curls with a vegetable peeler

Instructions

The component parts of this meal can be prepared in advance and then assembled when you are ready to eat.

 

  1. To prepare the chicken breasts, pat them dry with kitchen towel and season well. Cook on a hot griddle at a medium high heat until cooked through (approximately 4-5 minutes on each side). Test by pushing a skewer into the thickest part of the fillet. If the juices run clear, the chicken is done.
  2. Once cooked, set the chicken aside to rest until everything else is ready.
  3. While the chicken is cooking, put the eggs into a small pan of water and bring to the boil. Reduce the heat and simmer for 4-5 minutes, then plunge into cold water.
  4. Meanwhile, mix the olive oil and crushed garlic in a bowl. Tear the bread into bite-sized hunks and dip them in the bowl, before tossing them in a hot, un-oiled, frying pan. Flip the pan occasionally to prevent the croutons from burning, and remove from the heat when they are crisp, crunchy and brown.
  5. Separate the lettuce leaves. Break them in half if they are large, then rinse and drain under a cold tap. Shake off excess water or pat dry with a tea towel.
  6. When you are ready to eat, tear the chicken into bite-sized morsels and peel and quarter the eggs. Put the lettuce in a large bowl and season with salt and pepper, then sprinkle over the lemon juice and extra-virgin olive oil. Toss the leaves to cover with the dressing and then add the remaining ingredients.
  7. Divide between two bowls and eat immediately.
Date

October 13, 2015

Category
Dairy-free, Just tasty!
Tags
Anchovy fillets, Chicken breasts, Ciabatta, Eggs, Extra-virgin olive oil, Garlic, Lemon, Parmesan cheese, Romaine lettuce