Chicken Caesar Salad

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Chicken Caesar Salad

When you order this dish in a restaurant, you usually get a Caesar salad topped with dry slices of chicken breast. Here, the moist shreds are bathed in the dressing with the lettuce — another story altogether.

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Ingredients

  • 1head of romaine lettuce
  • 1large boneless, skinless chicken breast, poached and shredded about 2 cups shredded chicken
  • 1cup garlic croutons (see below)
  • 1/3cup freshly grated Parmesan or shaved Parmesan
  • Chopped fresh herbs, such as parsley, chives, marjoram
  • 1small garlic clove
  • Salt
  • freshly ground pepper
  • 1anchovy, soaked for five minutes in cold water, then rinsed and drained on a paper towel
  • 1tablespoon fresh lemon juice
  • 1tablespoon wine or sherry vinegar
  • 1teaspoon Dijon mustard
  • 1coddled egg yolk (optional; see below)
  • 6tablespoons extra-virgin olive oil
Set base servings to enable scaling:

Directions

Remove the tough outer leaves of romaine and discard. Wash and dry the remaining leaves. Tear into medium pieces, and place in a salad bowl with the chicken, croutons and 1/4 cup of the Parmesan.

Place the garlic in a mortar and pestle with a little salt, and mash to a paste. Add the anchovy, and mash together with the garlic. Stir in the lemon juice. Add the vinegar, mustard, coddled egg yolk, salt and pepper. Whisk in the olive oil. Shortly before serving, toss with the salad. Sprinkle on the herbs and remaining Parmesan, and serve.

Notes

: To make garlic croutons, lightly toast slices of French or country bread. Remove them from the toaster, and immediately rub with a cut clove of garlic. Cut into small squares, or break into pieces. To coddle the egg yolk, bring a small pot of water to a boil, slowly add the egg in its shell, and cook for three minutes. Transfer to a bowl of ice water, then carefully crack the egg and remove the yolk.Advance preparation:The poached chicken breasts will keep for three days in the refrigerator. The dressing can be made several hours ahead. Martha Rose Shulman can be reached at martha-rose-shulman.com.

Nutrition

Info
Trans Fat: 0 gramsFat: 19 gramsCalories: 281Saturated Fat: 4 gramsUnsaturated Fat: 14 gramsSodium: 468 milligramsSugar: 2 gramsFiber: 3 gramsCarbohydrate: 9 gramsProtein: 18 grams
Salads

Source: https://cooking.nytimes.com/recipes/1013980-chicken-caesar-salad