The Chicken Caesar salad is one of the fanciest tastiest salad one can make in no time. Gorgeous little meal for any occasion with all healthy ingredients.

As I most recently have some time, I was searching on the internet yesterday. Trying to find fresh, interesting tips, inspiring meals that I have never tested before, to astonish my loved ones with. Looking for a while yet could not come across lots of interesting things. Just before I wanted to give up on it, I discovered this yummy and easy dessert by accident at Suncakemom. The dessert seemed so mouth-watering on its image, that required quick action.

It absolutely was easy to imagine the way it’s created, its taste and how much my hubby will enjoy it. Mind you, it is quite simple to delight the guy when it comes to desserts. Anyways, I visited the webpage and simply followed the comprehensive instuctions that were coupled with great photos of the task. It really makes life less difficult. I could suppose it is a bit of a effort to take pics in the middle of cooking in the kitchen as you may ordinarily have gross hands so I really appreciate the effort and time she devote for making this blogpost and recipe easily implemented.

That being said I am empowered to present my personal dishes in a similar way. Many thanks for the idea.

I had been fine tuning the initial recipe create it for the taste of my family. I have to say it turned out a terrific success. They enjoyed the taste, the overall look and loved having a delicacy such as this in the midst of a busy workweek. They basically wanted even more, a lot more. So next time I’m not going to commit the same miscalculation. I am going to double the amount .

The original Chicken caesar salad is provided by SunCakeMom

The Meat:

Cut the chicken breast into long 1/2 inch / 1.25cm wide slices. Roughly as wide as a pinkie.

In a bowl mix together the chicken breast stripes, mustard, parsley, salt, lemon juice, oregano and black pepper

3.Fry one side of the chicken breasts in a frying pan until golden brown on the bottom and starting to see the meat turning white at the edges on the top, then flip them to the other side.

The Salad Base:

While waiting for the chicken to tan we are free to prepare the salad. With a sharp knife cut thin slices of tomato. Place three slices next to each other in the middle of each plate.

Chop up your salads to your liking. Some like it thick others fine and the original recipe calls for whole leaves. Pick your size and after cutting and mixing them together put a handful of it onto the top of the three tomato slices what we have just placed on the plate.

The Dressing:

Chop garlic, and add a pinch of salt.

Use a fork to mash it into a paste, then scrape it into a medium bowl.

Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard.

Adding drop by drop to start, gradually whisk in olive oil, whisk until dressing is thick and glossy.

Whisk in Parmesan.

Season with salt, pepper, and more lemon juice, if desired.

Pour it over gently on top of the salad using a spoon.

The Croutons:

Cut the bread into fancy little 1/4″ / 0.5cm squares

Put olive oil into a preferably small frying pan and heat it up to medium.

Add the bread squares into the oil and stir them carefully until golden brown

Place them on a kitchen towel or some dried bread to cool.


Around this time we should have the chicken ready to place it on the salad. Try to maintain the height of the salad as much as possible.

Sprinkle grated Parmesan on top of the salad and chicken.

Sprinkle croutons on top of the cheese.