Chicken Caesar Salad with Garlic Croutons

Ingredients

• 1 head Romaine lettuce (washed and dried)
• 2 fillets (≈300 g) Chicken breasts (cut into strips)
• 150 g Country bread (cut into 1 cm cubes)
• 2 cloves Garlic (one pressed for croutons, one for the sauce)
• 4 tbsp Extra virgin olive oil (2 for croutons, 2 for sauce)
• 1 pinch Fleur de sel (for croutons)
• 0.5 tsp Dried oregano (for croutons)
• 100 ml Heavy cream (base of the dressing)
• 1 units Egg yolk (for the dressing (use pasteurized egg if desired))
• 80 g Grana Padano (40 g in the dressing, 40 g shaved for garnish)
• 5 units Canned anchovy fillets (finely chopped)
• 1 tsp White wine vinegar (for the dressing)
• 3 units Fresh eggs (for hard‑boiled eggs)
• to taste Ground black pepper (for the chicken and finishing)

Instructions

1. Garlic Croutons

   Cut the country bread into cubes of about 1 cm. Press 1 garlic clove into 2 tbsp olive oil, add a pinch of fleur de sel and ½ tsp dried oregano, mix. Toss the bread cubes with this mixture, spread them on a baking sheet lined with parchment paper and bake for 5 minutes at 180°C until golden and crisp.

   Time: PT15M

   Temperature: 180°C

2. Hard‑boiled eggs

   Place the 3 eggs in a saucepan of cold water, bring to a boil, cook for 9 minutes. Immediately plunge into ice water, let cool for 5 minutes, peel and cut each egg into 4 quarters.

   Time: PT16M

3. Caesar dressing

   In a bowl, combine 100 ml heavy cream, 1 pressed garlic clove, 1 egg yolk, 40 g grated Grana Padano, 2 tbsp olive oil, the 5 minced anchovy fillets and 1 tsp vinegar. Blend with an immersion blender until smooth and slightly thick.

   Time: PT7M

4. Grilled chicken

   Slice the chicken breasts into strips. Season them with 1 tbsp olive oil, black pepper and 20 g grated Grana Padano. Heat the grill pan over medium‑high heat, cook 5‑6 minutes each side until nicely browned and internal temperature reaches 75°C. Let rest for 2 minutes before slicing.

   Time: PT17M

5. Salad assembly

   Rinse and dry the romaine lettuce, place it in a large bowl. Add the Caesar dressing, toss to coat evenly. Fold in the croutons, grilled chicken strips, hard‑boiled egg quarters, sprinkle the remaining Grana Padano shavings and lightly pepper. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

30 g

Fat

35 g

Fiber

4 g