Chicken Caesar Salad with Homemade Dressing
The caesar salad was invented by Italian-American immigrant Caesar Cardini at his hotel and restaurant in Tijuana, Mexico in 1924. The salad was prepared table side, and is still to this day. You can find the salad on just about every menu across the world in many variations. To prepare at home takes a little effort, but is well worth the work. This caesar salad is restaurant quality.
Equipment
- food processor
Ingredients
- 1 head romaine lettuce chopped
- parmesan cheese grated
Dressing
- 6 garlic cloves
- 3/4 cup mayonnaise
- 6 tbsp parmesan cheese grated
- 5 anchovy fillets finely chopped
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- salt and pepper to taste
Croutons
- 1/4 cup olive oil
- 4 garlic cloves minced
- 1/2 baguette cut into cubes
- 2 tbsp parmesan cheese grated
Chicken
- 1 tbsp olive oil
- 8 oz boneless chicken breast diced
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
Instructions
- Heat up 1/4 cup of olive oil over medium heat. Sauté the garlic for 2 minutes. Remove the garlic from the pan.
- Add in the cubed baguette.
- Sauté for 10 minutes until the cubes are browned and crispy.
- Toss the croutons with parmesan cheese. Set aside and let cool.
- In the same pan over medium high heat, add 1 tbsp of olive oil. Add in the diced chicken breast. Season with salt and pepper anc sauté for 8-10 minutes until cooked through. Set aside and let cool.
- Blend the dressing ingredients until smooth in a food processor.
- Toss the romaine lettuce with the dressing, then the croutons and chicken breast.
- Serve with more grated parmesan cheese.
