Caesar Salad with Crispy Chicken
Romaine lettuce, creamy Caesar dressing, Parmesan croutons and juicy chicken breast make up this salad classic.
- Preparation
- 20 min
- Cook/bake time
- 15 min
- Total
- 35 min
- Difficulty
- Easy
- Calories
Romaine lettuce, creamy Caesar dressing, Parmesan croutons and juicy chicken breast make up this salad classic that keeps you full. The original dressing with anchovies, garlic and Parmesan is freshly mixed here in 5 minutes and beats any bottled version by a mile.
Step-by-step instructions
- 1
Fry the chicken
Salt the chicken fillets and season them with the paprika. Fry them in olive oil over medium heat for about 6 to 7 minutes per side until they are golden brown and just cooked through on the inside. Let them rest for a few minutes afterwards so the juices stay in the meat, and then cut them into strips.
- 2
Toast the croutons
Cut the stale white bread into small cubes. Toast them in the same pan with a little oil over medium heat until golden brown and crispy, turning them occasionally. This way the croutons absorb the fine roasted flavor from the chicken.
- 3
Mix the dressing
Chop the anchovies and garlic very finely and mix them with the egg yolk, Dijon mustard and lemon juice. Now pour in the olive oil in a thin stream and whisk everything until creamy and a glossy dressing forms. Finally, stir in the finely grated Parmesan.
- 4
Serve
Tear the romaine lettuce into bite-sized pieces and toss it loosely with the dressing so that every leaf is coated. Arrange the salad on plates and distribute the chicken, crispy croutons and shaved Parmesan on top. It is best enjoyed immediately while the croutons are still crunchy.
