29 February 2016 Rocking Recipes
New Style Chicken Caesar Salad
I chose Caesar Salad for this dinner because it has the perfect combination of salad crunch with hot and succulent chicken. It is nourishing and light at the same time. This is one of the best things to have for dinner!
500g Chicken breast – cut into strips
Juice of 1 lemon
1 bunch of flat leaf parsley – finely chopped
2 garlic cloves – finely chopped or crushed with a garlic press Olive oil
2 Eggs – boiled soft to medium soft
250g green salad leaves
20g grated parmesan
30g bread croutons
20ml Caesar Dressing – 10tbsp mayo, 1 small can anchovies, handfull of parmesan – mix into paste; Salt and pepper
Marinate the chicken with the lemon juice, parsley, garlic and olive oil for 2 hours or more in an airtight container in the fridge.
Boil the eggs in cold water, and when boiling point is reached leave to simmer for 4 minutes and 25 seconds to reach the perfect soft to medium doneness of the eggs. Put the eggs under cold running water to stop the cooking and then peel them. Cut in quarters and keep warm – covered in an airtight container.
Put a shallow pan on high heat with a splash of olive oil and cook the chicken breast until done. Season with salt when hot.
Put the salad leaves in a big bowl and toss together with the dressing. Separate them on two plates and place the egg quarters. Grate parmesan on top and sprinkle the bread croutons.
When the chicken is ready put it on the salad plate and serve!
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