Spicy Chicken Caesar Salad
This irresistible Spicy Chicken Caesar Salad is made with Romaine lettuce, Caesar dressing without anchovies or raw eggs, garlic croutons and Parmigiano Reggiano.
Ingredients
- 2 (~180g) Romaine hearts
SPICY GRILLED CHICKEN
- 250 g boneless chicken breast sliced lengthwise in the center
- 2-3 tablespoon Sriracha sauce
- 1 tablespoon all-purpose soy sauce
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- 1 teaspoon crushed red pepper
- ½ teaspoon ginger powder
- 1 garlic clove minced
- 1 teaspoon honey
- 1 tablespoon lemon juice
- 2 tablespoon vegetable oil for cooking
GARLIC CROUTONS
- ½ loaf (~145g) bread e.g. Ciabatta or Sourdough
- 2-3 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon dried parsley
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly grounded
CAESAR DRESSING
- ½ cup mayonnaise
- 3 tablespoon Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon worcestershire sauce
- 2 tablespoon lemon juice
- ¼ cup Parmesan (Parmigiano Reggiano) grated
- 1 garlic clove minced
- ¼ teaspoon black pepper freshly grounded
- pinch salt
TOPPING
- 4-5 tablespoon Parmesan (Parmigiano Reggiano) shavings
Instructions
- Slice the romaine lettuce into bite-sized strips. Discard the top part of both hearts as it is usually wilted.
- Rinse the lettuce well and spin in a salad spinner or pat dry with a kitchen towel. Make sure the lettuce is completely dry before mixing in with the dressing.
- Mix all the ingredients listed under Spicy Grilled Chicken except vegetable oil.
- Add the sliced chicken breasts to it and coat well with the marinade. Keep aside for 20-30 minutes while you prepare rest of the things.
- Slice the loaf from the center lengthwise then cut into 2 cm (~1 inch) cubes.
- Spread on a baking tray and drizzle the olive oil. Then sprinkle garlic powder, dried parsley, salt and black pepper evenly.
- Mix well with tongs and bake in pre-heated oven at 180°C (350°F) for 10-15 mins until golden brown and crispy.
- Add all the ingredients listed under Caesar Dressing to a small blender. Blend till everything is combined. Pour out in a bowl and refrigerate.
- Heat up a grill pan with vegetable oil. Cook the chicken on both sides for 10-12 minutes total until cooked through and slightly charred.
- Cut each fillet of chicken into 2 cm (~1 inch) thick strips and set aside.
- In a medium bowl, spread some Caesar dressing. Add the romaine lettuce and toss around till all leaves are coated well. Taste and add more dressing if required.
- To your serving bowl or plate add the romaine lettuce, top with garlic croutons, put one sliced chicken fillet on top, drizzle some dressing and scatter the Parmigiano Reggiano shavings and enjoy.
Video
Notes
- You can also use white sandwich bread for the croutons.
- Assemble the salad right before serving for maximum crunch and optimum flavour.
- Substitute the mayonnaise entirely with Greek or low-fat yogurt of your choice for a low-cal dressing.
Nutrition
Serving: 1servingCalories: 386kcalCarbohydrates: 5gProtein: 19gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 14gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 58mgSodium: 1297mgPotassium: 346mgFiber: 1gSugar: 3gVitamin A: 559IUVitamin C: 11mgCalcium: 134mgIron: 1mg
Tried this recipe?Let us know how it was!
