Cooking Lab - Caesar Salad with Grilled Lemongrass Chicken

Published Recipe: Deluxe Grilled Lemongrass Chicken Caesar Salad

Over the weekend, I created a luxurious version of the classic caesar salad, flavoured with grilled lemon-grass chicken, Italian Grana Padano and a rich creamy dressing.


(c) GMV - Got My Vote!

This is an easy, vibrant salad recipe that will impress your guests and it's one of my favorite salads. 

Ingredients:

- 2 baby cos lettuce 
- 300g lemongrass chicken 
- 100g Cherry tomato 
- 50g Anchovy 
- 150g Ham off the bone 
- 2 slices Italian bruschetta bread 
- 6 tablespoon caesar dressing 
- 50g Italian Grana Padano cheese 
- 50g shaved Parmesan cheese 
- 2 eggs 
- 2 tablespoon extra virgin olive oil 
- Salt and pepper 

Method:

1. Wash and rinse the baby cos lettuce and set aside.

2. Pre-heat the oven to 180C.

3. Bring a pot of water to boil, add a pinch of salt and the eggs and cook for 5 - 7 minutes.

4. Remove the eggs from the water and let them cool off.

5. Combine extra virgin olive oil with some salt.

6. Brush the oil evenly on the bruschetta breads.

7. Bake for 5 minutes until golden. Slice the breads into crouton cubes.

8. Grill the lemongrass chicken for 5 minutes. De-bone and set aside.

9. Use the residual heat, toast the leg ham and the anchovy lightly. (This will enhance the flavour significantly)

10. Tear the baby cos lettuce into bite-size pieces and add them to a large bowl. Add half the caesar dressing, add in the cherry tomato and the remaining dressing. Toss well to combine.

11. Place the warm grilled chicken strips on the salad.

12. Scatter the golden croutons and the baked ham all over. 

13. Shave the Grana Padano cheese with a peeler.

14. Sprinkle the cheeses on top and season with black pepper.

15. Half the eggs and place on the salad.

16. Garnish with anchovy on top.

17. Serve warm and straight away.

Wow, doesn't it look feastive already?

Enjoy this amazing salad! :)

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