Chicken Caesar Salad

Yesterday I made the Chicken Caesar Salad. Here is my review. There was too little dressing and too much green ingredients. I used 1 1/2 heads of Romanian lettuce. And I thought it for 4 people not 2. But because there was too much lettuce there was barely any flavor on the pieces of lettuce. The dressing was not Caesar dressing. All I could only taste was vinegar and Dijon mustard. I put the Parmesan in at the end once the lettuce was in and then stirred it so I am not sure if that affected my thinking the dressing wasn't good. I didn't spin dry the ingredients, and am curious to see if that really affected the taste any. I couldn't find Mustard Cress in our local grocery store, but I did substitute water cress in it's place. The person did know if that there was something called mustard crss. I usually have soo much dressing on my salad so it was extremely difficult eating this. I think the amount of dressing that was on the salad was the normal amount that one would have, I just am not used to it. However, having the 1/2 an egg and the bread did help me get through eating the salad. Either the Argula or the water cress has a really strong taste, which just wasn't covered by the dressing, that I think that is why I tend to put more dressing then I should.

Rating: 3 out of 5
The portion was more then enough for one person to get full. I will try it again but adding the paremesan with the dressing to see if that affects the taste. Also, I will only use 1 head of romanian lettuce next time which will make each bite have more of the dressing taste. I will spin dry the lettuce to see if that may have affected the taste as well. If you try this out, please let me know how it worked out for you. I would love to hear your experience good or bad. Don't take my experience as a reason not to try this.

Chicken Caesar Salad

Serves 2
Calories per serving: 445

For the salad
8 ounces chicken breast, skinless
Olive oil to brush onto the chicken and on the toast
4 thin (melba thin) slices baguette on the diagonal
1/2 medium garlic clove
2 heads baby romaine lettuce
1 large, free-range egg
One handful of arugula and mustard cress
2 tablespoons finely grated Parmesan
1 tablespoon sunflower seeds

For the dressing
2 tablespoons fat-free Greek yogurt
1/2 garlic clove
1 teaspoon Dijon mustard
1 teaspoon malt vinegar
1 tablespoon olive oil
Salt and black pepper

1. Preheat oven to 350 degrees.

2. Brush the chicken with a little olive oil.

3. On a hot grill pan, sear the chicken breast for 4 to 5 minutes before flipping over and doing the same on the other side.

4. While the chicken is searing, prepare the baguette toasts. Slice the baguette on the diagonal and place on a baking sheet. Brush on a little olive oil. Toast the bread for about 10 minutes, until crisp. Rub with the garlic clove.

5. Once you have strong grill marks over the chicken breast on both sides, cover your pan with foil and place into the hot oven on the higher shelf for 15 minutes.

6. Meanwhile, wash the lettuce and spin dry.

7. Carefully drop the egg in boiling water and boil for 5 minutes exactly. Empty the boiling water out of the pan and replace it with cold water. Let the egg stand in the cold water while you finish the recipe.

8. To make the dressing, combine all the ingredients into a small mixing bowl and stir together with a whisk. Taste and season before setting aside.

9. Put the washed and dried salad leaves into a big bowl with the dressing. Toss for a couple of minutes to make sure that all the leaves are coated. Add the shaved/grated Parmesan and arugula. Toss once again.

10. Remove the chicken from the oven and let it cool down enough to handle before slicing on the diagonal.

11. Plate up the salad, making sure that the chicken is evenly distributed.

12. Tuck the crispy baguette toasts on the side of the salad and add half the soft-boiled egg. Finally, grind over some black pepper, scatter the sunflower seeds, and serve.