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CHICKEN CAESAR SALAD

WHAT TO SERVE WITH CHICKEN CAESAR SALAD

The name is not a tribute to Julius Caesar, but comes from Caesar Cardini, an Italian immigrant who operated restaurants in Mexico invented the dish when a Fourth of July 1924 rush depleted the kitchen's supplies. Cardini made do with what he had and the famous salad was created.

Chicken Caesar Salad is a simple and easy way to entertain friends on a summer evening.

Serves 4

Chicken Caesar Salad

 4 boneless skinless chicken breasts

1 chicken stock cube

 1 head romaine lettuce 

 2 hard-boiled eggs 

 1/4 cup grated Parmesan cheese 

 1 cup seasoned croutons

 

Dressing

 2 cloves garlic 

 1/4 cup grated Parmesan cheese 

 1/2 cup olive oil 

 2 tbs fresh lemon juice 

 1 tbs Worcestershire sauce 

 2 tsp anchovy paste (optional) 

 1/4 teaspoon dry mustard ​

  • Place chicken stock cube and 1 cup water in a pan, bring it to boil and stir to dissolve the chicken stock. Turn heat down and place the chicken to simmer for about 10 min till no longer pink. 

  • Cut chicken into 1.5cm (.5") strips; set aside.

  • For dressing, in a blender, combine garlic, cheese, oil, lemon juice, Worcestershire sauce, anchovy paste and mustard; blend until smooth. Set aside.

  • Tear lettuce into large chunk and place in a large salad bowl.

  • Peel and slice eggs. Add eggs and chicken strips to salad bowl. Pour dressing evenly over salad; Sprinkle cheese and croutons over top, toss lightly to coat salad with dressing. 

TIPS

* How to make Croutons: Not only tastier than the bought variety but can be made when there is a surplus of bread and then can be frozen.

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