Chicken Caesar Salad A True Classic Food

CLASSIC CHICKEN CAESAR SALAD

Steps:

• Cover 4 plates with lettuce.
• Top with all remaining ingredients except dressing.
• Drizzle with dressing just before serving.

CHICKEN CAESAR SALAD

Steps:

• In a large bowl, combine the first eight ingredients. Just before serving, stir in lettuce, onion and carrot; toss to coat.

CLASSIC CHICKEN CAESAR SALAD

Steps:

• Prepare chicken as directed on package; cut into strips.
• Toss lettuce with dressing in large bowl.
• Place on 4 serving plates.
• Top with chicken and remaining ingredients.

GRILLED CHICKEN CAESAR SALAD

Steps:

• Preheat a grill or grill pan to medium high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.

CLASSIC CAESAR SALAD

Steps:

• Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.
• Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.
• Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.
• Add the lettuce, croutons and about one-third of the Parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining Parmesan.

NEXT LEVEL CHICKEN CAESAR SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Remove the skin from the chicken and set aside. Cover the chicken with cling film and bash out to flatten slightly, then put in a large bowl with half of the lemon juice, 1 garlic clove, a drizzle of oil and some salt and pepper. Set aside.
• If you're making the crackling, lay the chicken skin on a baking sheet lined with baking parchment and sprinkle with sea salt. Put another piece of baking parchment on top, then weigh it down with a baking tray. Roast for 25-30 mins until crisp and golden.
• Meanwhile, trim the crusts off the sourdough and tear the centre into pieces. Tip onto a baking tray, drizzle with the rest of the olive oil and finely grate over 15g of the parmesan. Toss everything together so the bread is completely coated in oil and cheese. Bake in the oven for 15-25 mins with the crackling (if making), tossing a few times, until golden and crunchy. The croutons and crackling can be prepared a day ahead and kept in an airtight container.
• For the dressing, use a pestle and mortar to crush the remaining garlic to a paste, then mash in the anchovies. Spoon into a bowl and finely grate in 10g parmesan, then add the remaining lemon juice, mayo and mustard. Gradually stir in 4 tbsp oil. Can be made three hrs ahead.
• Heat a griddle pan until smoking. Griddle the chicken for 4-5 mins on each side until just cooked, then set aside. Trim and discard any limp outside lettuce leaves and trim the rest into bite-sized lengths. Slice the chicken into pieces and use a peeler to shave the remaining parmesan, grating the final stump that can't be shaved.
• To serve, tip the lettuce, croutons, chicken and cheese into a large salad bowl and drizzle with most of the dressing. Toss everything together well (the easiest way is with your hands), then drizzle with more dressing, scatter with the crackling and serve.

THE ULTIMATE MAKEOVER: CHICKEN CAESAR SALAD

Steps:

• Marinate the chicken. Mix the lemon juice, oil, thyme and garlic in a shallow dish. Add the chicken and turn it over in the marinade to coat well. Season with freshly ground pepper and leave for up to 2 hrs.
• Heat the oven to 200C/fan 180C/gas 6. Slice, then cut the bread into big, rough cubes for the croutons. Spread them in a single layer on a baking sheet, then brush all over with the 2 tbsp oil. Bake for about 10 mins until golden and crisp.
• Meanwhile, put the garlic into a mini blender with the mustard, Worcestershire sauce, lemon juice, chilli and anchovies. Blend until smooth, add the mayonnaise and yogurt, then blend again - it should be the consistency of double cream. Adjust the taste with lemon juice and pepper. If necessary, thin with a couple of tsps of cold water to get the consistency right so it will coat the leaves.
• Heat a griddle pan until very hot. Lay the chicken on the griddle, on the side that had the skin on. Cook for 15-16 mins, turning once or twice, until cooked through. Remove, then let the meat sit for 5 mins before slicing.
• Keep any small inner lettuce leaves whole, tear the larger outer leaves into 2-3 pieces, then put them all into a large bowl with the rocket or watercress. Pour just under half the dressing over the leaves and carefully toss to coat - it's gentler to use your hands. Either assemble in the bowl, or pile the leaves onto individual plates, tucking in the croutons, chicken and Parmesan. Drizzle the rest of the dressing over and around, then finish with an extra squeeze of lemon.

CLASSIC & DELICIOUS CAESAR SALAD

Steps:

• Mince and mash the garlic with the anchovies to form a paste and, in a bowl, whisk together paste, yolks, vinegar, mustard, Worcestershire Sauce, salt and lemon juice.
• Add oil in a stream, whisking, until it is emulsified.
• Toss Romaine with Parmesan and croutons in a bowl; add dressing and toss well to coat.
• Serve immediately.

EASY CHICKEN CAESAR SALAD

Steps:

• Wash and lay out lettuce leaves on paper towels and pat dry.
• Cut lettuce into 1 inch strips and place in a large mixing bowl.
• Add chicken, bacon bits, mozzarella cheese, green onions, and toss.
• Cover lettuce with a fairly generous amount of Parmesan cheese and salt and pepper and toss again.
• Mix in Caesar Ranch dressing until lettuce is nicely coated.
• Add croutons to individual salad bowls when serving so they won't get soggy.

TRUE ORIGINAL CAESAR SALAD

Steps:

• Heat oven to 400 degrees F.
• Put bread on an ungreased baking sheet, bake until crisp, 30 minutes.
• Baste bread with 1 1/2 tbsp of olive oil.
• return to oven to brown 15 minutes.
• Crush together the garlic and anchovy filets,gradually add 1 tbsp of oil.
• Spread this mixture on the toasted bread& cut into cubes, set aside.
• Cover the egg in boiling water and cook for 1 minute only.
• Tear the lettuces leaves into a salad bowl,worcestershire sauce and any remaining oil In the last minute toss in the bread crumbs and the parmesan cheese.
• Toss and serve- do not let the croutons get soggy.

CHICKEN CAESAR SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.
• Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
• Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it's hot enough) and leave for 4 mins.
• Turn the chicken, then cook for 4 mins more. Check if it's cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
• Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
• Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt - if yours is thicker, stir in a few tsps water to thin it.
• Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
• Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.