Chicken Caesar Salad Recipe
Delicious Chicken Caesar Salad
Author: Cynthia Lee
Nutrition Information
- Serves: 4 to 6
- Calories: 384
- Fat: 33.5 g
- Carbohydrates: 16.3 g
- Sodium: 549 mg
- Fiber: 1.8 g
- Protein: 5.8 g
- Cholesterol: 18 mg
Recipe type: Entree
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Unlike other salads, Chicken Caesar Salad isn’t easy to make. It requires cooking skills and a lot of patience. However, once it is complete, it is worth the wait and the effort you invest. If you have at least half a dozen people to serve through a salad, Chicken Caesar Salad should be your choice.
Ingredients
- Whole free-range or organic chicken legs, skin on - 4
- Loaf ciabatta bread (about 9 ounces), torn into thumb-sized pieces - 1
- Sprigs fresh rosemary, leaves picked and roughly chopped - 3
- Olive oil
- Sea salt and freshly ground black pepper
- Thin slices pancetta or bacon - 12
- Clove peeled garlic - ¼
- Anchovy fillets in olive oil, drained - 4
- Freshly grated Parmesan, plus a few shavings to serve - 3 ounces
- Creme fraiche - 1 heaped tablespoon
- Lemon, juiced - 1
- Extra-virgin olive oil
- Heads romaine lettuce, outer leaves discarded - 2 or 3
Instructions
- Preheat the oven to 400 degrees.
- Place the chicken legs in a roasting pan and add some pieces of torn-up bread.
- Sprinkle it up with the chopped rosemary and drizzle with olive oil. For better taste, sprinkle a small amount of salt and pepper on it.
- Use your hands to mix the ingredients to make sure that everything is well coated.
- Lift the chicken legs up in a way that they are laid above the bread.
- Pop the pan into the preheated oven with extra care and wait for 45 minutes.
- Cook the chicken and then carefully take the pan out of the oven and drape the bacon over the chicken and croutons as well.
- Put the pan back for another 20 minutes to crisp everything up.
- Pinch the meat off the bone to check whether the chicken legs are ready.
- Once they are ready, take the pan out of the oven and set it aside and let it cool down.
- Take a flavour shaker until you have a pulp and then scrape the pulp into a clean bowl and whisk in the lemon juice, Parmesan and 3 times as much extra-virgin olive oil as lemon juice.
- For better taste, add salt and pepper to the mixture.
- Use a fork to take the chicken legs and pull the meat off them. Use a fork to do this.
- Tear it up with the croutons and the bacon.
- Take couple of lettuce leaves and wash, spin dry and tear them up.
- Toss those lettuce leaves with the bacon, chicken, croutons and creamy, cheesy dressing.
- Your proper chicken Caesar salad is ready to serve.
Instructions
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1
Soups that go well with Chicken Caesar Salad:
Tomato and Sweet Corns Soup
A Tomato Soup topped with Sweet Corns is going to be a lovely entree portion for the salad you are planning to serve your guests with.
, torn into thumb-sized pieces - 1 Sprigs fresh rosemary, leaves picked and roughly chopped - 3 Olive oil Sea salt and freshly ground black pepper Thin slices pancetta or bacon - 12 Clove peeled garlic - ¼ Anchovy fillets in olive oil, drained - 4 Freshly grated Parmesan, plus a few shavings to serve - 3 ounces Creme fraiche - 1 heaped tablespoon Lemon, juiced - 1 Extra-virgin olive oil Heads romaine lettuce, outer leaves discarded - 2 or 3 Instructions Preheat the oven to 400 degrees. Place the chicken legs in a roasting pan and add some pieces of torn-up bread. Sprinkle it up with the chopped rosemary and drizzle with olive oil. For better taste, sprinkle a small amount of salt and pepper on it. Use your hands to mix the ingredients to make sure that everything is well coated. Lift the chicken legs up in a way that they are laid above the bread. Pop the pan into the preheated oven with extra care and wait for 45 minutes. Cook the chicken and then carefully take the pan out of the oven and drape the bacon over the chicken and croutons as well. Put the pan back for another 20 minutes to crisp everything up. Pinch the meat off the bone to check whether the chicken legs are ready. Once they are ready, take the pan out of the oven and set it aside and let it cool down. Take a flavour shaker until you have a pulp and then scrape the pulp into a clean bowl and whisk in the lemon juice, Parmesan and 3 times as much extra-virgin olive oil as lemon juice. For better taste, add salt and pepper to the mixture. Use a fork to take the chicken legs and pull the meat off them. Use a fork to do this. Tear it up with the croutons and the bacon. Take couple of lettuce leaves and wash, spin dry and tear them up. Toss those lettuce leaves with the bacon, chicken, croutons and creamy, cheesy dressing. Your proper chicken Caesar salad is ready to serve. 3.2.1284 Next%20stop%3A%20Pinterest "Pin It")
Comments
Good recipe, I like how you have listed down all the nutritional values and given detailed instructions but don’t you think there is way too much sodium in this?
Dear Monica,
You should understand that a healthy adult should consume at least 2300 mg of Sodium in a day. This salad is a one-time meal and 549 mg is not much for any healthy adult.