Healthy and delicious Caesar Salad with chicken

Caesar salad was invented at an Italian restaurant in Mexico by an Italian immigrant and it was named after him. I knew it was Italian but never knew it wasn’t invented in Italy.

Caesar Salad

Caesar salad is one of my favorite salads during the Spring and Summer. I love how light and crunchy it is with a refreshing taste. I love to add a grilled chicken breast to it and have it as a meal by itself.

Traditional Caesar salad’s dressing has a raw egg and sometimes anchovies as well. The dressing is available at many supermarkets, but I prefer to make my own dressing.  My dressing is so simple, clean, light, and delicious.

Alright, enough talking, and let’s talk about how to make it.

Serving: 2. Total Time: 30 minutes

Salad Ingredients

• 1 Head of washed and chopped Romain lettuce

• 1 Chopped red bell pepper

• Parmesan cheese (optional)

Chicken Seasoning Ingredients

• 1 LB of the Chicken breast (about 3 chicken breasts)

• Salt and pepper

• Lemon zest

• Butter

• Avocado oil

Dressing Ingredients

• 2 cloves of garlic – minced

• 1 teaspoon mustard (regular or Dijon mustard)

• Juice of 1 big lemon

• ¼ cup olive oil

• Salt and pepper

Croutons Ingredients

• 2 slices of sourdough bread

• 2 cloves of garlic – minced

• Some Avocado oil

Instruction

Chicken Breasts:

• preheat the oven to 400F

• Using a paper towel, dry the chicken very well. There is no need to cut the chicken breast, I found the chicken is juicer when it gets cooked uncut. Season with salt, pepper, and lemon zest, and let it sit for 10 minutes.

• In the meantime, place a cast iron pan on the stove over medium heat and add some butter and avocado oil. Once the pan is very hot, start adding the chicken breasts. The goal is to give the chicken nice color and delicious taste. Cook it on each side for 3-5 minutes then transfer it to the oven for 20 -25 minutes

• Once the chicken is fully cooked, let it sit for 10 minutes before cutting it.

Note: You can use an air fryer or grill to make the chicken if you don’t have a cast-iron pan

Croutons:

• Cut the sourdough bread into small pieces

• Mixed the minced garlic with the oil and then season the bread with it.

• In an air fryer or oven, bake for 5 minutes. I used my air fryer at 400F for 5 minutes

Salad Dressing:

• Mix all the ingredients together. You can also blend it in the blender for a creamy  consistency

Salad Assembly and Serving

• In a large bowl assemble the lettuce and red bell pepper. Using a vegetable peeler, shave some Parmesan cheese.

• Minutes before serving the salad, pour the dressing over your salad and stir the salad gently

• Slice the chicken breast gently with a sharp knife

• Transfer the salad to a serving dish, place the sliced chicken breast on top, and add the croutons as well.

• Garnish with some grated parmesan cheese.

• Enjoy