Caesar Salad is one of the best-known salads and one of my favorites. It is very easy to prepare, very tasty and can be made in a variety of ways: chicken, pork, shrimp, and smoked salmon, just with parmesan, with or without nuts. I tried many Caesar salad recipes and I like the classic dressing, but now I would like to share with the recipe with chicken breast. I make it for my family (some family members do not like the anchovies …). Being equally interested in savory food, but also interested in a healthy lifestyle, a balanced diet and a lot of sport, I replaced the classic dressing made with mayonnaise, with a healthy version, with yoghurt. I changed the other ingredients … including the type of salads used and I came up with my own healthy, tasty flavor. I hope you enjoy it!
Ingredients:
(4 servings)
For the dressing:
4 tbsp high fat yoghurt
2 tablespoons olive oil
zest from 1 small lemon
juice of ½ lemon
1 teaspoon of white wine vinegar
(condimento bianco)
1 teaspoon Worchester sauce
a hand full of green basil leaves finely chopped
salt pepper
30 grams parmesan shavings (plus extra for decoration)
Chicken breast:
4 medium chicken breasts
Handful fresh rosemary
Handful fresh marjoram
Granulated garlic, sweet paprika
Salt, pepper
1 tbsp olive oil
Salad:
½ iceberg salad
2 handful arugula
2 handful valerian
20 cherry tomatoes
Croutons:
4 slices of bread
salt pepper
1 tablespoon olive oil
- Start with seasoning the chicken breasts. Mix well in a bowl: salt, pepper, granulated garlic, sweet paprika and freshly chopped marjoram. Add a tablespoon of oils (I use olive pit oil, as it has a neutral taste). Pour the mixture over the chicken bits, gently rub in, and add some rosemary on top of each piece of meat. Place the chicken on a plate, caver with foil and refrigerate for at least 4 hours (I prepare it a day before, to absorb as much flavor as possible). Keep in mind that it’s very important to bring the meat at room temperature before cooking it!
- Let’s take care of the dressing. Mix in a bowl: yoghurt, olive oil, grated lemon zest, condimento bianco, Worchester sauce, finely chopped green basil leaves, salt and pepper (in this order). Add 30 gr of grated parmesan cheese (approximately two handfuls).
- Prepare the salad leaves. Wash and dry the iceberg salad, and chop stripes, and mix it with the rocket salad, valerian (washed and dried). Place nicely in 4 salad dishes.
- Heat 2 table spoons of oil in a non stick skillet; add the chicken. When fried on one side, turn over (3-4 minutes on each side) and cover with a lid to keep it juicy. Remove the meat from pan and set aside to rest.
- Cut the bread slices into cubes. Add some oil to the skillet where you fried the prawns and brown the bread cubes. Season with salt and pepper (with take the prawn flavor).
- Put 2-3 tablespoons of salad dressing on each salad plate, 5 cherry tomatoes cut in half, one sliced chicken breast, bread croutons and parmesan shavings (I use the vegetables peeler). That’s it! Enjoy!