The Chicken Caesar Salad page of my recipe notebook must be the most stained and wrinkled page ever. A clean, cream-colored page of my Moleskin is the birth place of my recipes. Sometimes it stays clean forever, and in some instances – like the below Chicken Caesar Salad recipe – the notes I jot down turns it into a crime scene.
But I must add… Those recipes turn out to be the most treasured. So, as promised, I am giving you a killer Chicken Caesar Salad recipe today. Cafe Fernando’s birthday is coming up. Stay tuned for a nice surprise.
If you’re a fan of Caesar Salad, I highly recommend that you take a look at Julia Child’s narrative and recipe “There are no anchovies in Caesar Salad”, which was published in “From Julia Child’s Kitchen”.
No one can tell it like Julia.
I’ve discovered these tiny crisp Romaine hearts in my local supermarket a while back. And I’m addicted ever since. They are the perfect size for a single bite and and allows you to “eat the salad with your fingers, in the approved and original Caesar manner” as Julia puts it.
I’ve also experimented with a new technique. Brining chicken breasts… It does a make a difference! Brining provides juicier and more flavorful meat. No more sawdust chicken! Brining solutions vary in the amount of salt and sugar that is used according to your preference in saltiness & sweetness – and of course the amount of chicken you’re planning to brine. For two chicken breasts, I’ve used 2 tablespoons of kosher salt and 2 tablespoons of sugar dissolved in a quart of cold water. Place them in a large pot, cover and store in the refrigerator for 30 minutes (not longer).
Don’t skip sugar as it will improve the natural caramelized flavor. See how beautifully the breasts are browned? That’s what I’m talking about.
I prefer to add grated Parmesan cheese right into the sauce for a thicker consistency. You may choose to shave thin slices and sprinkle on top instead.
Hope you enjoy!
CHICKEN CAESAR SALAD RECIPE
- 2 chicken breasts (approximately 1 pound), brined (explained above)
- 6 romaine hearts, washed and thoroughly dried
- 2 slices organic rye bread
- 3 garlic cloves, divided
- 3 oz Parmesan cheese, grated
- 1/4 cup + 2 tbsp extra virgin olive oil, divided
- 1 tbsp lemon juice
- 1/2 tsp Dijon mustard
- 1 + 1/2 tsp Worcestershire sauce
- 3 tbsp buttermilk
- salt and pepper
- To prepare the croutons, preheat your broiler. Cut each slice into small cubes, place on a baking sheet and broil until golden. Mash a clove of garlic with some salt to a smooth paste. Place into a frying pan together with a tablespoon of olive oil and heat just to warm. Toss with croutons and set aside.
- Place the remaining 2 garlic cloves, mustard, buttermilk, Worcestershire sauce and lemon juice in a blender and puree until smooth.
- While the blender is working, drizzle ¼ cup of olive oil from the feeding tube.
- Add the grated Parmesan cheese and puree until thoroughly combined.
- Add salt and pepper to taste. Set aside.
- Drain the brined chicken breasts and pat dry with a paper towel. Transfer to a bowl and rub with a tablespoon of olive oil and salt & pepper.
- Heat a frying pan (preferably cast iron) over medium-high heat. Add the chicken and cook for 8-10 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice across the grain..
- Toss the romaine hearts with the Caesar dressing and arrange on your serving plates.
- Top with chicken pieces and croutons and serve warm.
Beautiful, as always. Looks delicious (and I love Julia!)
Allen of EOL
Looks wonderful – I would gladly eat this with my fingers 🙂 The chicken breasts look amazing – perfectly browned and juicy.
Gera @ SweetsFoods
Oh my goodness, the Caesar salad looks so festive and luscious!! I have got to try these with the caramelized-looking breasts.
Cenk Happy Birthday In Advance! to Cafe Fernando 🙂
Cheers and have a great weekend!
Brilliant, I will make it today 🙂 Thank you for the recipe!
Fernando…you always know just where to aim to get my heart!
OMG! I adore Caesar salad (even with the ‘fishies’!)
Baby Romaine! I have been known to use them instead of tortillas!
On my weekend list of things to do right now!
Weird, I eat caesar salad with my hands- well, depending on the company. I don’t recall getting the idea from her, but there’s no telling.
I’m kinda wanting one now, though… mmmm 😀
Thanks for this … Always good to be reminded that simple food is often the best.
Oh, and a photo of the Caesar stained page from your Moleskin would be fun to see! Any chance of a photo coming onto the site?
This looks fantastic! The photos are totally drool-worthy, too! 🙂
Sounds delicious …I want to try but how can I make or find Worcestershire sauce? Is it available in Turkey?
Thanks all for your lovely comments.
Adam – That’s not a bad idea actually! I might do it.
Hilal – You can easily find Worcestershire sauce in supermarkets (Migros, Tansas, Makrocenter).
Love the photos. I’ve never used worcestershire in my casesar dressing before. Might try that next time!
WOW!! J’ai faim!! Looks beautiful and healthy, too!!! I have never seen baby Romaine… I’ll have to look around! Happy upcoming b-day to Cafe Fernando…
really love this site1
I’ve been known to dip some fresh
bread into the Caesar dressing, mmmm
could go for some right now!
looks like a great recipe, can’t wait to
Your photos are so awesome! I am going to love trying that brining thing, ’cause I eat chicken breasts 365 days of the year it seems like! Thanks!
Beautiful chicken caesar salad! Thanks for the link to the Julia Child narrative too – I whole heartedly agree!
it´s great to find people sharing the same passion, and who can really understand having a bussines where you make your passion be the star
LOVE love love your chicken caesar!!! You make me want to make this at home now!! I’ve been contaminated (in a positive way!) & inspired by your photos!!
Thanks for sharing this recipes, I adore this salad so much – will try ASAP, by the way your photos for your website make me drooling, 2 thumbs up for your photographs & cooking talent !!!
Nice recipe and fabulous photos! Thanks for sharing.
Do you think I can skip on the salt in the brine?
My mother suffers from hypertension and we generally have low salt (and when possible salt-free) cooking.
Anne – Then you should skip on the brining all together. The brine will not work without salt.
I never leave comments on any blogs, but I have to say the trick of brining the chicken is brilliant. I made the dish today and was delighted and surprised to have juicy, flavorful white meat with the salad.
Frances – Glad you liked it!
Looks delicious. Thanks for the recipe. Will give this a try.
Despite what you or celebrities think, anchovies and a raw egg will always be a part of a traditional Caesar salad.
My husband and I love Caesar salads but sometimes I can’t get the dressing just right.. I hate that! Here is a pretty easy recipe. Thanks for the ideas. Your pictures are great!
I love the idea on putting Parmesan cheese on the dressing! I love your photos as much as I love eating salads! I’ll make sure to serve many Crouton on this dish.