Chicken Caesar Salad
You've probably noticed that this salad recipe wasn't on the site. This was not because I didn't know about the famous Caesar Salad or because I didn't like it, but because I can't stand the classic sauce, so fatty and heavy. I tried to make it in different ways, I still don't like its taste and texture. And just the thought it contained a whole cup of oil made me not even want such a "light" salad. However, lettuce with grilled chicken breast and flavored croutons did seem like a tempting combination.
The inspiration came to me suddenly. I thought I'd try replacing the thick sauce made from yolks and oil with creamy yogurt or less fatty cream. I also omitted the anchovy (I don't like the aroma nor the taste). I kept the other aromatic and tasty ingredients and, definitely, the Parmesan. Yes, I obtained a top-notch dressing. It's wonderful and I would eat it with any other food, not only in this salad.
Although it's not a classic Caesar salad, it's a much healthier and lighter adaptation. It may be even tastier than the original one. Please refrain from any corrections or comments. I'm perfectly capable of doing a Google search to see hundreds of salads of this kind, some more original than others. Mine is the best anyway :)
We prepare the chicken:
Cut the chicken breast lengthwise into 2-3 pieces. Sprinkle with a little salt or pepper (other spices you like) on both sides on each piece.
Heat a grill pan very well and place the breasts on it.
When the chicken is well browned on both sides, remove from the pan and let cool completely.
We prepare the croutons:
Cut the bread into medium-sized cubes.
Transfer to an oven sheet or pan. Season with 2 tablespoons of olive oil, a pinch of salt, dried garlic and some herbs (I used Italian mix).
Toss well.
Bake for 10-15 minutes in the oven or in a frying pan over heat. Stir periodically until nicely browned.
We prepare the dressing:
In a deep bowl, combine yogurt with 1 teaspoon of salt, 1 tablespoon of olive oil and crushed garlic.
Add the mustard, a little black pepper and 3 tablespoons of Parmesan. Mix well with a spoon.
Notice that the sauce is quite thick.
We will have to make it thinner, so I poured half a cup of boiled filtered water.
If the yogurt is a bit runny, you may not need to do this. If the dressing looks like an emulsion, skip this step.
Mix with the hand blender into a smooth and fine mixture.
The dressing is supposed to be like an emulsion running off the spoon, but not too watery.
We mount the salad:
You can do the previous steps even the day before, but once you've mounted the salad, it must be served immediately.
So, wash and dry the lettuce leaves. Then break into medium pieces and arrange in a salad bowl.
Cut the chicken breast into thin slices.
Spread evenly among the lettuce leaves.
Place the flavored croutons on top.
Pour the dressing over the salad, but not all of it now.
Place the remaining dressing on the table so that everyone can take as much as they want.
Sprinkle with a tablespoon of Parmesan on top and the salad is ready.
Serve it immediately, with great appetite. It's hearty and very tasty.
Enjoy!
