Salad with Chicken : Caesar Salad : Chicken Caesar Salad with Homemade Dressing : Salad Recipes

By Seonkyoung Longest · 30 min

Ingredients

Instructions

1. Season the chicken breasts generously with salt and pepper. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil, swirling to coat.
2. Add the chicken and cook for 2 minutes on one side, then flip and cook for another 2 minutes, until golden brown and cooked through. Remove and rest for 5 minutes, then cut each breast in half.
3. In the same pan over medium heat, add the remaining 2 tablespoons of olive oil, half the garlic and the bread cubes. Toss, season with salt and pepper, and keep tossing for about 5 minutes until evenly browned. Set the croutons aside off the heat.
4. In a blender, combine the egg yolk (or substitute), anchovy fillets, the other half of the garlic and the Parmigiano Reggiano. Cover and blend while slowly adding the extra-virgin olive oil in a thin stream until creamy and fully combined.
5. Put the romaine lettuce in a large bowl and toss gently with half the dressing. Divide between 2 plates, top with the chicken and croutons, and add more cheese if you like.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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