A chicken caesar salad, like no other.

Today, we offer you a delicious chicken caesar salad recipe, but beware, not just any chicken caesar salad: a delicious roast chicken, a crunchy salad and a light caesar sauce, where we have kept only the best: the taste.

Don't forget to attach as much importance to the recipe as to its presentation: a good meal is also and above all a feast for the eyes. Our tableware is there to embellish your plates, trust us!

We hope you will like this recipe!

The salad is presented in our large round serving dish

What you need for 4 people :

- 2 Greek yoghurts

- 1 good piece of parmesan cheese for the sauce and to make nice shavings for the presentation

- 1 lemon

- 4 cloves of garlic (one for the sauce and 3 for the chicken)

- Worcestershire sauce (4 tablespoons)

- 2 beautiful roman lettuces or hearts of sucrine

- Olive oil

- 1 whole free-range chicken

- Salt and pepper

- A few anchovies for those who like!

- A few slices of good bread for the croutons

Let's get cooking!

Let's start with what takes the most time: cooking the chicken.

Turn on and heat your oven on grill.

Place the chicken in a dish after lovingly massaging it with olive oil.

Roast on all sides (about 20 minutes per side).

Once roasted, add herbs of Provence, salt, pepper, and a few cloves of garlic to the bottom of the dish.

Prepare 2 long sheets of aluminum foil, put the dish on top.

Cover the chicken with a sheet of baking paper and close tightly, making sure that no air passes through.

Fry the chicken for 2 hours at 180 degrees.

This cooking process makes the chicken incredibly tender by cooking almost stewed: that's why it needs to be generously seasoned (herbs, garlic, salt and pepper) so that the flavors blend.

While the chicken is cooking, let's take care of the Caesar sauce:

Put the 2 yoghurts in a bowl (we replaced the mayonnaise by Greek yoghurts because yes, we are thinking about your figure).

Add lots of parmesan cheese (the equivalent of a bowl): grate it fresh (please, no parmesan cheese already grated, it's much less tasty).

Add a spoonful of olive oil, then the Worcestershire sauce.

1/2 clove of garlic, finely chopped.

Squeeze the juice of the lemon.

Mix and taste.

Season further if necessary: add parmesan cheese, salt and pepper.

It's the turn of the croutons:

Take some bread and brown it in butter and garlic: the taste won't be there if you're not generous with butter and garlic!

Toast the bread well and cut it roughly.

Reserve in a bowl.

The chicken should be cooked to perfection :

Take it out of the oven and remove the foil and the baking sheet: it will be incredibly tender and fragrant.

Mash the garlic with a fork and mix with the chicken sauce.

Cut it effortlessly: It should peel itself from the shell.

Soak each piece in the cooking juices mixed with the garlic.

Now it's time for the plating!

In one of our Large Round Serving Dishes, place the romaine lettuce or sucrine hearts, then the caesar sauce and the hot chicken.

Add the croutons and some nice parmesan shavings.

Pepper generously.

It is ready!

Serve the salad in our deep plates, they are perfect for this recipe!

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