Chicken Caesar Salad with Parmesan Croutons

Name: Chicken Caesar Salad with Parmesan Croutons
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 Portionen
Ingredients: 2 piece chicken breasts; 1 piece lemon; 2 clove garlic cloves; 100 ml olive oil; 250 g sourdough; 100 g parmesan; 4 piece anchovies; 1 tbsp mayonnaise; 1 tsp Dijon mustard; 2 piece romaine lettuces

Salad

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Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This Chicken Caesar Salad with Parmesan Croutons is a delightful twist on a classic. I've been making this salad for years, and it's always a hit! The homemade parmesan croutons add a wonderful crunch and cheesy flavor that perfectly complements the juicy chicken and creamy dressing. It's perfect for a light lunch or a satisfying dinner, especially during the warmer months. The recipe is easy to adapt to your liking, and it's a great way to use up leftover sourdough bread. Enjoy!

Ingredients (10 ingredients)

2 piece chicken breasts
1 piece lemon
2 clove garlic cloves
100 ml olive oil
250 g sourdough
100 g parmesan
4 piece anchovies
1 tbsp mayonnaise
1 tsp Dijon mustard
2 piece romaine lettuces

Preparation (9 steps)

Prepare the chicken

Preheat oven to 200°C. Remove the skin from the 2 chicken breasts and set aside. Cover the chicken with cling film and bash out to flatten slightly, then put in a large bowl with half of the juice of 1 lemon, 1 garlic clove, a drizzle of olive oil and some salt and pepper. Set aside to marinate.

Prepare the chicken skin crackling

Lay the chicken skin on a baking sheet lined with baking parchment and sprinkle with sea salt. Put another piece of baking parchment on top, then weigh it down with a baking tray. Roast for 25-30 mins until crisp and golden.

Prepare the parmesan croutons

Trim the crusts off the 250g sourdough and tear the centre into pieces. Tip onto a baking tray, drizzle with the rest of the olive oil and finely grate over 15g of the parmesan. Toss everything together so the bread is completely coated in oil and cheese. Bake in the oven for 15-25 mins with the crackling (if making), tossing a few times, until golden and crunchy.

Prepare the garlic

Thermomix® Setting

3 sec/Speed 7

Place the remaining 1 garlic clove into the mixing bowl and chop for 3 sec./speed 7.

Prepare the dressing

Thermomix® Setting

5 sec/Speed 5

Add 4 anchovies and chop for 5 sec./speed 5. Use the spatula to scrape down the sides of the mixing bowl.

Add remaining dressing ingredients

Thermomix® Setting

10 sec/Speed 3

Add 10g parmesan, the remaining lemon juice, 1 tbsp mayonnaise, 1 tsp Dijon mustard and 4 tbsp olive oil to the mixing bowl. Mix for 10 sec./speed 3.

Griddle the chicken

Heat a griddle pan until smoking. Griddle the chicken for 4-5 mins on each side until just cooked, then set aside.

Prepare the lettuce and parmesan

Trim and discard any limp outside lettuce leaves and trim the rest of the 2 romaine lettuces into bite-sized lengths. Slice the chicken into pieces and use a peeler to shave the remaining parmesan, grating the final stump that can’t be shaved.

Assemble the salad

To serve, tip the lettuce, croutons, chicken and cheese into a large salad bowl and drizzle with most of the dressing. Toss everything together well (the easiest way is with your hands), then drizzle with more dressing, scatter with the crackling and serve.