Caesar Salad with Chicken
Salads • American
Description
The Caesar salad is almost as famous as Julius Caesar himself, even though it is not named after him. This dish is credited to an American restaurateur of Italian descent named Caesar Cardini. Due to the worldwide popularity of the Caesar salad, there are many variations of its preparation—one such variation includes shrimp. In some restaurants, tomatoes and cucumbers are tossed into the salad bowl, generously dressed with mayonnaise, and served as the famous salad, but we know the truth. Moreover, the classic recipe looks much more refined. You can also do without croutons.
Ingredients
- Chicken fillet 4 pieces
- Olive Oil 2 spoons
- Meyer Lemon Juice 1 tablespoon
- Romaine lettuce 1 piece
- Cress salad 1 piece
- Chicken Egg 4 pieces
- Grated Pecorino Pepato Cheese 0 oz
- Anchovies 0 oz
- Yogurt powder 5 oz
Step-by-Step Guide
Step 1
In a large bowl, combine the chicken breasts with olive oil and 1 tablespoon of lemon juice, then season with salt.
Step 2
Preheat the grill. Place the chicken breasts on aluminum foil and grill for 10-12 minutes until golden brown, flipping once during cooking. Transfer to a plate or cutting board and slice.
Step 3
Combine the salad leaves, watercress, and boiled eggs on a platter, then top with chicken.
Step 4
Mix the Parmesan, chopped anchovies, yogurt, and the remaining lemon juice, season to taste, and drizzle over the salad.
Step 5
Place whole anchovy fillets on top of the salad.
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