Chicken Ceasar Salad
Chicken Ceasar Salad
Okay, so this isn't strictly a Ceasar's Salad, because it's missing the bacon, egg, anchovies and croutons. But, it is what I had in fridge today and I invited some friends over for a quick lunch. Feel free however, to add any of the missing ingredients.
It takes 15 minutes and around $12 to make this salad and it is very satisfying and delicious.
Chicken Ceasar Salad
Serves 4
3 boneless chicken thighs – diced
½ cup water
½ tsp thyme
1 small bunch asparagus – hard ends removed
1 medium head Romaine (Cos) lettuce
½ avocado - sliced
½ red onion – thinly sliced
1 small cucumber – peeled and diced
salt and pepper to taste
Place the chopped chicken into a small pot with the water and thyme and simmer for about 15 minutes to cook the chicken through. Discard the water and set chicken aside to cool down.
Steam the asparagus for 5 minutes, drain and set aside to cool.
Clean and destalk the lettuce and cut into thin strips and then combine with all the other ingredients including the cooled down chicken and asparagus. Season to taste.
Top with ceasars dressing and eat straight away.
Ceasar Dressing
Makes 1 cup
1 large egg
3 tsp dry mustard powder
1 Tbs honey
1 ½ tsp vinegar
250 ml (1 cup) grapeseed oil or sunflower oil
1 ½ Tbs lemon juice
5 anchovies – finely mashed
1 clove garlic – finely mashed
1 Tbs flat leave parsley – finely chopped
1⁄2 tsp salt
Whisk the egg, mustard powder, honey, salt and pepper together.
Add a very small amount of oil and whisk until combined. Keep adding small amounts of oil into the mixture and keep combining it.
After about 1⁄4 cup of oil, slowly pour the rest of the oil in a fine stream into the mixture while whisking.
After half the oil has been used, pour in the vinegar and keep adding the oil while whisking.
The secret to good mayonnaise is to pour the oil into the mixture very slowly while whisking.
In a mortar and pestle mash the anchovies with the garlic and parsley and add to the mayonnaise.
Add salt, pepper and lemon juice to taste at the end.
Stores for up to two weeks in the refrigerator in an airtight jar.