Caesar salad with chicken
A classic, crisp salad featuring tender pan-seared chicken breast, shaved Parmesan, and an authentic homemade dressing made without added sugar. Perfect for a balanced lunch or satisfying dinner. For maximum crispiness, toss the romaine leaves with the dressing just before serving.
Ingredients
- Olive Oil30 ml
- Egg yolk1 piece
- Dijon mustard1 tsp
- Lemon juice1 tbsp
- Garlic1 clove
- Salt½ tsp
- Black Pepper¼ tsp
Instructions
6 steps- 1
Pat the chicken breast dry with paper towels, then season both sides with half of the salt and black pepper.
3 min
- 2
Heat 1 tablespoon of olive oil in a pan over medium heat and cook the chicken breast for 5-6 minutes per side until golden and cooked through.
12 min
- 3
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing it into bite-sized pieces.
5 min
- 4
In a small bowl, whisk together the egg yolk, minced garlic, Dijon mustard, and lemon juice. Gradually whisk in the remaining olive oil in a slow stream until an emulsified dressing forms.
4 min
- 5
Tear the washed and dried romaine lettuce leaves into bite-sized pieces into a large bowl, pour over the dressing, and toss thoroughly.
2 min
- 6
Transfer the dressed lettuce to serving plates, top with the sliced warm chicken, and finish with grated Parmesan cheese.
2 min
Nutrition
1 serving ≈ 339 g
Nutrition values are estimates. - means data is unavailable.
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