Chicken Caesar Salad
fromcooking.nytimes.comcooking.nytimes.com/recipes/1013980-chicken-caesar-salad
When you order this dish in a restaurant, you usually get a Caesar salad topped with dry slices of chicken breast. Here, the moist shreds are bathed in the dressing with the lettuce — another story altogether.
Ingredients
Instructions
Remove the tough outer leaves of romaine and discard. Wash and dry the remaining leaves. Tear into medium pieces, and place in a salad bowl with the chicken, croutons and 1/4 cup of the Parmesan.
Place the garlic in a mortar and pestle with a little salt, and mash to a paste. Add the anchovy, and mash together with the garlic. Stir in the lemon juice. Add the vinegar, mustard, coddled egg yolk, salt and pepper. Whisk in the olive oil. Shortly before serving, toss with the salad. Sprinkle on the herbs and remaining Parmesan, and serve.
Nutrition
- Calories
- 281
- Unsaturated Fat Content
- 14 grams
- Carbohydrate Content
- 9 grams
- Fat Content
- 19 grams
- Fiber Content
- 3 grams
- Protein Content
- 18 grams
- Saturated Fat Content
- 4 grams
- Sodium Content
- 468 milligrams
- Sugar Content
- 2 grams
- Trans Fat Content
- 0 grams
