Kate's Cuisine

Jan 20 2014

Chicken Caesar Salad

Chicken Caesar Salad

The gem in this dish of course, is not the caesar salad; it’s not even the chicken. It’s that gorgeous salad dressing that covers all of it. And when that dressing is homemade, it ups the ‘yum’ factor considerably. I used to make the super lemony version with egg, but find this one not only tastes much better, it’s also much easier to make. Say no to emulsifying! (with this one at least.)

For the roasted chicken (you can also use chicken breasts you’ve poached by simmering in liquid flavoured with aromatics such as carrots, bay leaves, lemon slices, salt, and pepper for about 20 minutes.)

2 skinless boneless chicken breasts $5.80
2 tablespoons olive oil $0.06
1 tablespoon garlic powder $0.39
Salt $0.01
Pepper $0.01

For the salad:

3 cups Romaine lettuce, cut into bite-size pieces (about 1 head) $1.00
1 cup store-bought or homemade croutons $0.42
1/2 cup finely grated fresh Parmesan cheese $2.20

For the dressing:

4 cloves garlic, minced very finely $0.04
1 cup mayonnaise $0.74
1 tablespoon anchovy paste $0.30
3 tablespoons finely grated Parmesan cheese (I actually like the pre-grated version here) $0.36
1 teaspoon Worcestershire sauce $0.02
1 tablespoon Dijon mustard $0.12
1 tablespoon lemon juice $0.04
Salt $0.01
Pepper $0.01

Total Cost $11.53
Cost per serving $2.88

1.) Start by roasting off the chicken (if you’re not poaching.) Preheat the oven to 400 degrees Fahrenheit. In a small bowl combine the olive oil, garlic powder, salt and pepper and brush liberally over both chicken breasts placed on a baking sheet. Put in the preheated oven and bake for 20-25 minutes. When juices run clear, remove from the oven and allow to cool until needed.

2.)While the chicken is cooking, prepare the salad dressing. Place minced garlic into a mortar and pestle and place salt liberally over top. Grind together until the garlic forms a loose paste, and then place into a medium-sized bowl. On top of the garlic, place mayonnaise, anchovy paste, Parmesan cheese, Worcestershire sauce, Dijon mustard, lemon juice, salt, and pepper. Set aside to allow flavours to marry.

3.) Meanwhile, assemble the salad. In a large bowl, place the Romaine lettuce and the croutons. Pour salad dressing generously over top, and mix to combine. Sprinkle the freshly grated Parmesan cheese over top.

4.) When chicken breasts have been cooled slightly, slice into thin strips or bite-sized pieces and use to top the Caesar salad.

5.) Serve and enjoy!

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