Caesar salad with chicken, mustard and shrimps

If you are finding the recipe for Caesar Salad With Chicken, Mustard, And Shrimps, then this post is perfect for you. We will provide you the best way of making it and you will easily make it. The combination of fresh romaine lettuce with creamy dressing is the best long-lasting. In addition to them, the shrimp and mustard take this dish to another amazing level. If you are a lover of eating shrimps, then add them to it.

This salad is amazing and particular in the choice of the ingredients. One thing that will remain the same in every dish of Caesar is that its base is lettuce. Similarly, the top part consists of cheese and croutons. Most importantly, the dressing plays a vital role in creating this magical recipe. In its making, we will use boiled eggs. But, if you do not want to add eggs, then there is also another alternative. You can use mayonnaise in it.

The selection of shrimp is also an essential part. It is great to use larger shrimps because their look is very great-looking. When you will use 20-shrimp of large size, then the salad is enough to fill your stomach for a long time.

ENERGY VALUE PER SERVING

  • CALORIE CONTENT–799KCAL
  • PROTEIN–49.6GRAM
  • FATS–51.3GRAM
  • CARBOHYDRATES–32.2GRAM

* CALORIES ARE BASED ON RAW FOODS

INGREDIENTS/PORTIONS   

Chicken fillet–400 g

Peeled boiled shrimp–200 g

Romaine salad–1 bundle

Parmesan cheese–100 g

White bread–200 g

Egg–2 pieces

Olive oil–150 ml

Mustard–1 tablespoon

Sugar–2 teaspoons

Oregano–pinch

Balsamic vinegar–3 teaspoons

Basil–taste

Dried thyme–pinch

Salt–taste

Ground black pepper–taste

COOKING–1 HOUR

INSTRUCTIONS  

  • Chicken fillet, making several cuts on it against the fibers, rub with salt, black pepper, grated ginger and olive oil, send to the oven preheated to 200 degrees.
  • Bake in foil for about 20 minutes, then remove, open the foil, sprinkle with basil, oregano, thyme and bake for about 10 minutes. Remove the fillets from the oven and cool.
  • While the chicken is baking, prepare the croutons. Heat olive oil in a frying pan while it is heating, finely chop two cloves of garlic and send to fry. Fry until the garlic has a strong flavor. Then remove the garlic from the pan with a slotted spoon.
  • Cut white bread into small cubes and fry in hot garlic-olive oil until golden brown. Remove with a slotted spoon and cool.
Caesar Salad With Chicken, Mustard And Shrimps
  • Dip 2 eggs in boiling water for 1-2 minutes, remove, rinse with cold water. Remove the yolks and place in a small bowl.
  • Add mild mustard, balsamic vinegar, sugar to the yolks and stir thoroughly, gradually adding olive oil. You should get a sauce with a uniform texture and consistency, like sour cream of medium fat.
  • Dismantle the romaine salad into leaves, wash, dry thoroughly with a towel and tear with your hands into rather large pieces. Put in a salad bowl, drizzle with sauce.
  • Add chicken fillet, cut into cubes the size of large grapes, and shrimp to the salad.
Caesar Salad With Chicken, Mustard And Shrimps
  • Pour sauce over everything, sprinkle with croutons and grated Parmesan, and then mix very gently with your hands so as not to crush the lettuce leaves.
Caesar Salad With Chicken, Mustard And Shrimps

Caesar Salad With Chicken, Mustard And Shrimps

If you are finding the recipe of Caesar Salad With Chicken, Mustard And Shrimps, then this post is perfect for you.
Cook Time 1 hr
Course Salad
Cuisine American
Servings 6
Calories 799 kcal

Ingredients
  

  • 400 g Chicken fillet
  • 200 g Peeled boiled shrimp
  • 1 bundle Romaine salad
  • 100 g Parmesan cheese
  • 200 g White bread
  • 2 pieces Egg
  • 150 ml Olive oil
  • 1 tbsp Mustard
  • 2 tsp Sugar
  • Pinch Oregano
  • 3 tbsp Balsamic vinegar
  • Basil (taste)
  • Pinch Dried thyme
  • Salt (taste)
  • Ground black pepper (taste)

Instructions
 

  • Chicken fillet, making several cuts on it against the fibers, rub with salt, black pepper, grated ginger and olive oil, send to the oven preheated to 200 degrees.
  • Bake in foil for about 20 minutes, then remove, open the foil, sprinkle with basil, oregano, thyme and bake for about 10 minutes. Remove the fillets from the oven and cool.
  • While the chicken is baking, prepare the croutons. Heat olive oil in a frying pan while it is heating, finely chop two cloves of garlic and send to fry. Fry until the garlic has a strong flavor. Then remove the garlic from the pan with a slotted spoon.
  • Cut white bread into small cubes and fry in hot garlic-olive oil until golden brown. Remove with a slotted spoon and cool.
  • Dip 2 eggs in boiling water for 1-2 minutes, remove, rinse with cold water. Remove the yolks and place in a small bowl.
  • Add mild mustard, balsamic vinegar, sugar to the yolks and stir thoroughly, gradually adding olive oil. You should get a sauce with a uniform texture and consistency, like sour cream of medium fat.
  • Dismantle the romaine salad into leaves, wash, dry thoroughly with a towel and tear with your hands into rather large pieces. Put in a salad bowl, drizzle with sauce.
  • Add chicken fillet, cut into cubes the size of large grapes, and shrimp to the salad.
  • Pour sauce over everything, sprinkle with croutons and grated Parmesan, and then mix very gently with your hands so as not to crush the lettuce leaves.
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