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Salad Caesar with Chicken

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Six Sisters Stuff
Salad Caesar with Chicken

Salad Caesar


The Caesar salad is self-explanatory. There is easy homemade caesar salad that is served tableside at steakhouses and Caesar salads that are served in fast-food restaurants. A caesar salad is only as wonderful as its individual elements in my opinion. Crisp and crispy romaine lettuce is ideal. A garlicky creamy emulsified dressing with anchovies, Worcestershire, and enough lemon should be used. The croutons should be buttery and handmade, with a toasted outside and a little soft inside. The crowning touch is a snowfall of freshly grated parmesan.


How to prepare a Caesar salad with chicken


Here's how it's done:


  • To make the ramen eggs, boil some eggs, peel them, and then marinate them in a rich, umami-laden sauce.
  • Cook the chicken in the oven or in the air fryer while the ramen eggs are marinating.
  • To make the croutons, toast some torn or cubed bread in garlic butter on the stove over medium heat while the chicken is cooking.
  • Wash and tear the romaine and kale before using. Remove the stems from the kale, wash them, and shred them into little pieces.
  • To make the dressing, combine all ingredients in a mixing bowl. Combine lemon juice, dijon mustard, Worcestershire sauce, minced garlic, anchovy paste, parmesan cheese, and Kewpie mayonnaise in a mixing bowl.
  • Cashews should be toasted as an extra step to bring out the oils and nuttiness. In a dry pan over low heat, toast cashews, shaking periodically.
  • Assemble the salad: Toss the romaine, kale, chicken, and croutons in a big bowl (the largest one you have) with the dressing to taste. Add the ramen egg, fresh parmesan shavings, roasted walnuts, and a lemon slice for squeezing over top.


This is also one of the best easy freezer meals to try!

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