This is my way of making Chicken Caesar Salad. Presented differently and using a foolproof method of poaching chicken so you're guaranteed a moist chicken breast every time. The dressing makes enough for 5 to 6 people - keep the leftovers in the fridge.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Salad
Servings: 4
Calories: 454cal
Author: Nagi
Ingredients
400 g / 13 oz (2 x 200g / 7oz) chicken breasts, boneless
3rashers bacon, diced
2Baby Cos/Romaine lettuce, halved lengthwise
1cupdiced bread(preferably stale)
1/4tspsalt
Olive oil spray
Dressing
1garlic clove, minced
2anchovy fillets
2tbspfresh lemon juice
1tspDijon mustard
1tspWorcestershire sauce
1cupmayonnaise, preferably whole egg
1/2cupfreshly grated parmesan cheese, or 1/4 cup store bought fresh grated cheese (Note 1)
Milk, to adjust consistency
1/4tspsalt
Black pepper
To Serve
Freshly grated parmesan cheese
Instructions
Poached Chicken
Fill a saucepan with enough water so that the chicken breast will be completely submerged when you put it in.
Bring the water to boil. Add the chicken breasts, put the lid on and bring water back to boil. Then remove the saucepan from heat and leave for 20 to 25 minutes. Don't worry if you leave it for longer, it won't overcook.
Remove the chicken from the water and slice into pieces, then set aside.
Salad
Dressing: Combine all dressing ingredients in a small food processor or blender. Whizz until smooth. Use milk to adjust the consistency to your liking.
Croutons: Preheat oven to 180C/300F. Spread bread on a baking tray. Spray lightly with olive oil and sprinkle salt over. Bake for 3 to 5 minutes until golden brown. Remove from oven and set aside.
Bacon: Heat a small pan with a light spray of olive oil. Add bacon and sauté until crisp. Remove from pan and set aside.
Assemble
Place half a cos lettuce on each plate.
Divide the chicken between the plates.
Drizzle over dressing, scatter with bacon, croutons and fresh shaved parmesan.
Serve immediately.
Notes
1. This method of poaching chicken breast works for pieces up to 300g/10oz. If your chicken breast is larger than this, then halve it (lengthwise) to ensure that the chicken breast will cook through. If you cook chicken that is much smaller than 7oz/200g, it will overcook a touch (but not by much). I don't recommend using this method for tenderloins, they are too thin and will end up dry.2. 7oz / 200g chicken breast will take about 20 minutes to cook, 10oz / 300g takes about 25 minutes. Don't worry if you leave it for longer as it doesn't need to be exact. The chicken will not overcook as the water won't be hot enough. That's how the chicken breast ends up perfectly moist.3. If you don't have anchovy fillets, you can substitute with 1/4 tsp of fish sauce.4. You will need more freshly grated parmesan than store bought for the equivalent weight.5. Nutrition per serving.