You’ll regularly find chicken Caesar salads, but that doesn’t mean you’ll find them all done well. Common flaws include too much dressing and clunky pieces of chicken.
Here’s how I have approached the dish: A roasted-garlic marinade flavors chicken cutlets that are then grilled and cut into bite-size pieces. Chopped garlic and fresh oregano mix with freshly grated Parmigiano-Reggiano (the good stuff) to make a multidimensional dressing. Diced hard-cooked egg is sprinkled over the salad. And shaved Parmigiano-Reggiano finishes it with a flourish.
Note that the chicken needs to marinate for at least 30 minutes and up to 2 hours.Copyright © 2013 Paddock Publications, Inc. All rights reserved.