Sandra Djohan

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Chicken Caesar Salad And Garlic Croutons


For the croutons ~ 

  • 1-1/2 cups diced Italian bread, cut into 1/2-inch cubes
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, very finely chopped
  • 1/4 teaspoon salt

For the chicken ~ 

  • 1 large boneless, skinless chicken breast, halved
  • 1/2 teaspoon lemon pepper
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

For the dressing ~

  • 1 small clove garlic, finely chopped
  • 3 to 4 tablespoons pasteurized egg substitute
  • 1-1/2 tablespoons lemon juice
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon-style mustard
  • 2 teaspoons anchovy paste
  • 6 tablespoons olive oil

For the salad ~ 

  • 8 cups romaine lettuce, torn into bite-sized pieces
  • Freshly ground black pepper to taste
  • 1/4 cup freshly grated parmesan cheese

Instructions

Prepare the croutons ~

Preheat the oven to 375°F. Heat the butter in a small skillet over medium heat. Add the olive oil and chopped garlic and cook, stirring until the garlic becomes fragrant, about 30 seconds. Add the bread cubes, sprinkle with salt and toss to coat with the butter-oil mixture. Transfer the croutons to a baking sheet and bake until crisp and light golden, about 7 to 8 minutes. Set aside.

Prepare the chicken ~ 
Pound the chicken to a thickness of 1/2-inch. Season with the lemon pepper and salt. Brush any remaining crumbs from the skillet used to prepare the croutons, add the olive oil and heat over medium-high heat. Add the chicken breasts, and sauté until golden brown and cooked through, about 3 minutes per side. Transfer to a cutting board, slice into bite-sized pieces and set aside.

Prepare the dressing ~ 
In a small bowl, combine the garlic, pasteurized egg, lemon juice, Worcestershire sauce, mustard and anchovy paste. Gradually whisk in the olive oil. Taste and add more lemon juice and/or anchovy paste if desired. Set aside.

Assemble the salad ~
Place the lettuce in a large bowl. Add the dressing and a few grinds of black pepper. Toss well, taste for seasoning and add a bit of salt if needed. Add the grated parmesan cheese and croutons, toss again and transfer to serving plates. Top each salad with sliced chicken and serve.

Serves 2 for a light dinner

Recipe Notes ~
As a variation, you can replace the chicken with shrimp ~ just follow the same method with a half-pound of large, peeled, deveined shrimp. Also, if you can’t find anchovy paste, use regular anchovies and mince or mash them. You can also use Asian fish sauce in a pinch – cut back on any salt and start with just 1/2 teaspoon, taste and add more in 1/4 teaspoon increments until you’re happy with the flavor.

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