This rendition of the classic Caesar salad incorporates pan-seared chicken for a delightful crunch and flavor boost. Opting for a non-stick skillet minimizes the use of oil, making this version a bit lighter, while the brief rest on paper towels ensures the chicken remains crispy but not greasy. This salad combines creamy, tangy, and crispy textures for a delicious meal that’s as suitable for a quick lunch as it is for a dinner party.
Ingredients
For the Salad:
- Chicken breast: 1 piece (about 0.5 pounds or 225 grams)
- Salad greens mix: 7 ounces (200 grams)
- Croutons: 3.5 ounces (100 grams)
- Cheese (Parmesan recommended): 3 ounces (80 grams), grated
For the Dressing:
- Yogurt: 4 tablespoons (60 ml)
- Dijon mustard: 1 tablespoon (15 ml)
- Lemon juice: 1 tablespoon (15 ml)
- Olive oil: 2 tablespoons (30 ml)
- Italian herbs: 1 teaspoon (5 ml)
Step-by-Step Cooking Instructions
Prepare the Chicken: Cut the chicken breast into cubes. In a non-stick skillet over medium heat, sear the chicken until golden and cooked through. Optionally, season with your favorite spices or a dash of soy sauce for extra flavor.
Assemble the Salad: Arrange the salad greens on plates. Top with the cooked chicken cubes and croutons.
Add Cheese: Sprinkle the grated cheese generously over the salad.
Make the Dressing: In a small bowl, whisk together the yogurt, Dijon mustard, lemon juice, olive oil, and Italian herbs until smooth and creamy.
Serve: Drizzle the dressing over the salad just before serving to maintain the crispiness of the croutons and chicken.
Enjoy this refreshing take on Caesar salad, perfect for any occasion where a quick yet satisfying meal is desired. This dish combines the beloved flavors of traditional Caesar with a modern twist of crispy chicken, making it a sure favorite.
