Chicken Caesar salad
Author: Nadia Felsch
Prep time:
Cook time:
Total time:
yield: 3-4
- 2 medium chicken breasts
- Salt and pepper, to taste
- 2 teaspoons dried or fresh thyme
- Oil or butter, to cook
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 1 small garlic clove, chopped
- ½ tablespoon red wine vinegar
- ¼ cup + 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 whole iceberg lettuce
- 2 avocados
- 4 tablespoons parmesan cheese
- 2 tablespoons fresh coriander, leaves only
- Salt and pepper, to taste
- Prepare breasts by bringing to room temperature and butterflying if particularly thick
- Season and coat well with thyme
- Heat a large frypan or griddle on med-high heat
- Add oil or butter
- Once hot, add chicken and cook completely through each side
- While chicken is cooking, make the dressing
- Place yolks, mustard, garlic and vinegar in a small food processor and process until smooth
- With the motor running, slowly add the oil until dressing thickens
- Season with salt and pepper to taste
- Cover and refrigerate until ready to serve
- For the salad, wash and dry lettuce
- Roughly tear and place in a large bowl
- Dice avocados and add to the bowl with cheese and coriander
- Once chicken is cooked, remove from heat and either serve as is or slice
- Season salad and coat well with dressing to serve
Recipe by Nadia Felsch at https://nadiafelsch.com/?p=7666
3.4.3177