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Ingredients
4
servings
Salad
-
Iceberg lettuce (or Romaine)
-
Chicken breast, 2 pieces
-
White bread, 2 slices
-
Olive oil
Caesar Dressing
-
Mayonnaise, 6 tbsp
-
Milk, 1 tbsp
-
Lemon juice, 1 tbsp
-
Grated Parmesan, 1 tbsp
-
Dijon mustard, 1 tsp
-
Garlic clove, 1
-
Salt
-
Pepper
Preparation
1 hr 20 mins
15 mins
5 mins
-
1
Mix all the dressing ingredients one hour before serving. Cover and refrigerate for one hour. -
2
Cut the bread slices into cubes. Sauté the croutons in a drizzle of olive oil for 2 minutes and let cool. -
3
Cut the chicken into small pieces and cook in a non-stick pan without oil. Brown and let cool. -
4
Tear the lettuce into small pieces. -
To Finish
Layer in the following order: lettuce, chicken, croutons, and Caesar dressing.
Which variety of lettuce to choose for a Caesar salad?
While the original recipe traditionally uses Romaine lettuce for its long leaves and characteristic crunch, this recipe also suggests using iceberg lettuce. Both varieties provide the freshness and texture essential to contrast with the creaminess of the dressing and the tenderness of the chicken.
How to prepare the anchovy-free Caesar sauce in this recipe?
This simplified version of the famous sauce is very quick to make. Just mix a base of mayonnaise with a little milk to thin it, lemon juice, Dijon mustard, a crushed garlic clove, and grated Parmesan. This results in a creamy, mild, and slightly spicy sauce.
How to cook the chicken to keep the salad light?
This recipe opts for cooking without fat to balance the richness of the sauce and croutons. Simply cut your chicken breasts into small pieces and brown them directly in a hot non-stick pan. Like the croutons, let the meat cool before layering your salad.
Did you like this recipe?
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