Chicken Caesar Salad

Happy 2013 everyone!

Here’s hoping that this year is filled with happiness, good health and a lot of general all around niceness. Knowing that I unknowingly described some freshly baked cookies (what are they if not nice, healthy and filled with happiness?), I shall move on with the orders of the day.

However much I may worship all that is sweet, buttery and indulgent, farm fresh food has always had a special place in my stomach heart. The crunch of a fresh carrot, the freshness of a lettuce head,  the juicy tomato, the bright green appeal of any spinach; all heart stealers I tell you.

So it only makes sense to celebrate all that is fresh and healthy in our lives Not just because its healthy and its good for you, not even because it is just magnificiently yum. We should because ‘why can’t I bake a cake and eat it to mister’? Healthy and delicious, SOLD.

The Chicken Caesar Salad has always been a favourite. This version is light enough to not feel stomach heavy and delicious enough to keep attacking this plate with your fork.

Chicken Caesar Salad

Makes : Enough for 2 people.
Difficulty : Medium-ish.
Preparation Time : 10-15 minutes.
Cook Time : 10-12 minutes.

Ingredients

For the Salad

• 1 Bag of mixed Salad Greens
• 2 Chicken Breast
• Parmesan Cheese (Optional)

For the Herbed Croutons

• 3 slices of bread (The staler, the better)
• 4 tbsp Extra Virgin Olive Oil
• 1 sprig of Rosemary
• 1 large Garlic clove
• Pinch of Salt

For the Dressing

• 2 tbsp Mayonnaise
• 1/4 of a small Garlic clove
• 3 tbsp Lemon juice
• 1 tsp Worcestershire Sauce
• Pinch of Black Pepper
• A little bit of Sugar

First, we deal with the Herbed Croutons.

Stack up the bread slices.

Full parallel slices here.

Turn by 90 degrees, and a few parallel slices there.

Lo and behold, we have a bunch of tiny bread cubes.

Spread these bread cubes over a baking tray.

Now letting the bread be, we mince the garlic.

We tear out the rosemary leaves (how gorgeous do they smell!)

In a mixer, add in the rosemary leaves, garlic and a pinch of salt to the olive oil.  And Blitz.

Mmm. Herb oil.

Saving a few tbsp, drizzle this oil over all the bread, mixing them both together as you go.

Once evenly mixed and spred out, bake this at 180 degrees C for 25-30 minutes.

Keep checking on the croutons in the last 5 minutes of the baking time. Remove whenever you feel they are brown/crispy enough. Keep them in for longer if you think they need to get crisp-ier.

While the croutons ready themselves, marinate the chicken breast with remaining herb oil we made for the croutons.

Keeping this aside, we get started on the dressing.

Dollop in mayonnaise into a bowl. Mince in the garlic after.

Squeeze in the lemon juice.
Add in the Worcestershire Sauce.

Lightly mix, add in a pinch of sugar and black pepper.

Mix till smooth.

By now, your croutons must be done. Crispy and herb-y. Leave them in the oven to keep them warm.

Heat up your grill, and grill the chicken.

(I’ve forgotten to take pictures for the consecutive steps for I was too distracted with the herby-ness of the kitchen. But I’m sure you can all imagine how it goes. You’re smart like that.)

Once grilled, leave it to rest and cool.

Once cool enough to handle, cut the chicken into chunky strips.

On a plate, spread out the salad leaves. (Trikiya Agriculture, you brilliant company having such a lovely bunch of salad leaves on your product line, you)

Drizzle in some dressing. Mix leaves lightly with dressing. And throw on some herbed croutons and a few slices of grilled chicken.

Sprinkle some Parmesan on top. But I prefer mine without any. Makes it much lighter.

Serve with some extra dressing on the side.

Very few things in life that are as satisfying as that crunch of a lettuce leaf, that delicate balance of dressing, the crispy herbed crouton, that juicy grilled chicken.

Fork in and enjoy. A healthy, happy year lies ahead!