Trust me when I say, there’s nothing on earth that gives me quite a jolt of joy like crafting mouth-watering chicken dishes. Top of my list? You guessed it right, the classic Chicken Caesar Salad. Whoa, hold your horses, folks! This ain’t your run-of-the-mill salad — I put my spin on it.
First things first, I start with the chicken. While some folks might think any ol’ chicken will do, I reckon it’s the heart and soul of the salad. So, I hand-pick free range, grass-fed birds for a fresh, flavorful start. There’s just a certain spring in your step knowing that the chicken in your salad lead a happy clucking life, isn’t there?
Then, my secret spice blend comes out — no peeking, now! — and I marinate the chicken for an hour or so. The tick-tock of the kitchen clock makes my stomach rumble excitedly as I wait. Patience, my gastronomic friend, is a virtue.
While the chicken’s on a flavor-packed vacation, I load up my cutting board, readying the green brigade. Romaine hearts, torn by hand to keep it rustic and hearty, are my green of choice. They’ve got just the right crunch and can stand up to the impending onslaught of creamy dressing like the heroes they are.
Then the grand finale, grilling the chicken until it’s lip-smacking golden brown and tossing it all together with the crunchy lettuce, snow-white shavings of parmesan and tangy Caesar dressing. Finally, a sprinkle of wintry-fresh cracked black pepper, and voila! There you have it folks, a chicken Caesar salad that’ll knock your socks off! There’s no greater love story than that of a man and his chicken salad, wouldn’t you agree? Make sure you have a go; it’s cluckin’ marvellous!
Cluck, Pluck, Luck: Your Chicken Masterpiece Awaits!
– Start by marinating the chicken. For 500 gms of chicken, mix together 2 tsp garlic powder, 1 tsp onion powder, 2 tsp dried mixed herbs, salt and pepper to taste. Let sit for at least an hour.
– On a hot grill pan, cook the chicken breasts for about 5-7 minutes on each side or until fully cooked. Once cooked, set it aside and let it rest for about 10 minutes. Then slice it thinly.
– Prepare your lettuce. Take 2 heads of Romaine lettuce, wash and dry them, then tear into bite-size pieces.
– Make the Caesar dressing. In a jar, mix together 2 crushed garlic cloves, 1 tsp Worcestershire sauce, 2 tsp Dijon mustard, juice of 1 lemon, 2 tbsp mayonnaise, 50 ml of olive oil, and salt and pepper to taste. Shake well until it combines.
– Toss together the torn lettuce and the sliced chicken. Drizzle over the Caesar dressing and toss until well coated.
– Finish off the salad with a generous sprinkle of freshly grated parmesan cheese and some croutons. If you fancy, you can top off with a little extra black pepper.
– Serve immediately, and enjoy your homemade Chicken Caesar salad!
Chick ‘n’ Flip: Bon Appétit with a Feathered Twist!
