Grilled chicken and a yogurt dressing keep the calories down on this salad.
The Parmesan and the anchovies keep the classic ‘Caesar’ flavor high.
Chicken Caesar Salad
Total time: 25 minutes
- 2 chicken breasts, boneless and skinless
- 1 tbs chili powder
- 2 tbs Worcestershire sauce
- 1/2 tsp garlic powder
- lettuce – for 2 main salads Romaine (Cos)
- 1 avocado
- 2 tbs Parmesan, freshly grated, for sprinkling
- extra anchovy filets for garnish optional
- Caesar Dressing:
- 1 tbs Dijon mustard
- 1 tbs lemon juice
- 1 tbs tarragon white wine vinegar
- 2 tsp Worcestershire Sauce
- 2 anchovy filets, mashed or 1 tsp anchovy paste
- 1/2 cup (4oz, 125gr) Greek or plain yogurt
- 2 tbs salad olive oil
- 1 tbs snipped fresh chives
- 1/2 tsp garlic powder
- 3 tbs Parmesan, freshly grated
- Mix chili powder, Worcestershire and garlic.
- Rub over chicken.
- Cook chicken on barbecue grill or sauté in a nonstick skillet, 7 – 8 minutes per side, or until done.
- Remove and slice.
- Slice avocado.
- Put lettuce in large salad bowl tearing if necessary.
- Caesar Dressing:
- Put mustard, lemon juice, vinegar, Worcestershire sauce and yogurt in small bowl and whisk well to combine.
- Slowly add olive oil whisking constantly.
- Stir in garlic, Parmesan and anchovy paste, if using. Dressing should be thick.
- Add chives and set aside.
- To Finish:
- Toss lettuce with some of the dressing.
- Arrange chicken and avocado on top.
- Drizzle a bit of dressing over all, sprinkle with Parmesan and serve, remaining dressing (and anchovies) on the side.
This salad is mine.
Mon mari is in charge of the traditional Caesar Salad.
He’s been making it since the beginning of time…. and he always uses the traditional raw egg.
Many people are now concerned about raw eggs and the threat of salmonella.
I was once told that more people die in Spain in the summertime from salmonella than from car accidents.
If you have ever driven in Spain you would you would appreciate the horror of that statement.
The basis is as follows:
- Many dishes in Spain, especially in summer, are served with mayonnaise on the side.
- The mayonnaise is always made in-house.
- The mayonnaise is normally in a large bowl, on the table; successive diners helping themselves.
- The mayonnaise is made fresh for lunch and again for dinner.
- It’s hot in Spain in summer.
- If you eat by American standards, say dinner at 7pm, you are having a late lunch by Spanish standards…. In other words, you are finishing off the mayo made for a Spanish lunch that has been sitting on the table for 5 hours.
I recently read on a blog that mayonnaise is not as risky as we have been led to believe.
So which is it? Fatal killer or misunderstood condiment?
Both, it turns out.
Commercial mayonnaise is made with pasteurized eggs with lots and lots of bacteria-killing acids like lemon juice and vinegar. It actually makes your salads safer than they would be without the mayo.
Home-made mayonnaise should be handled with more care as the acid levels aren’t as high and the eggs are normally not pasteurized.
That brings us to the eggs.
Are they really just salmonella-laden time bombs waiting to go off at first taste?
I thought this would be a simple question to answer.
What I discovered is that there are rather a lot of sources giving different opinions but all proclaiming to be right.
Opposite statements are rarely both true.
Opposite opinions even less often.
The following is what I think is true about eggs:
Many parts of the world do not refrigerate eggs. The eggs are not washed prior to sale. There is a protective coating naturally on eggs to keep out harmful bacteria and to help preserve the egg. If this coating is not washed off refrigeration is not required.
In the US eggs are washed prior to sale and they should be refrigerated.
The following is what I think about the rest of the hype:
Salmonella can be present both on the surface of the shell and internally.
As to the bacteria on the shell: If there is chicken shit on your egg – wash it before you crack it.
If you buy your eggs from organic farmers and / or farmers that humanely keep their chickens there is a significantly reduced risk of the eggs containing salmonella internally as there is less chance that the chickens will be infected.
No one should eat raw or under-cooked eggs.
The same part of the world that doesn’t refrigerate their eggs also eats them raw. It’s been like that for years and no one seems particularly worried about it.
I certainly understand why people in certain higher-risk groups would want to avoid raw eggs.
But according to one US site the risk of a contaminated egg is 1 in 20,000.
I’m happy with my eggs.
If you’re worried about yours, try to buy them at the farmer’s market – and ask the farmer if they wash the eggs before sale and how he or she keeps their chickens.
Humane is best: nice for the chickens; good for the eggs.
Along with the original of this post on eggs.
I thought it worth repeating…..