How to Make Caesar Salad (Homemade, Best Dressing)

Caesar Salad Ingredients:

• 1 loaf of white bread (7 oz) 
• 2 eggs 
• 1 big head of salad 
• 3 pieces of chicken filet (10.5 oz) 
• 2 oz Parmesan 
• 1 garlic clove 
• olive oil 

Best Caesar Salad Dressing Ingredients: 

• 2 boiled yolks 
• 2 teaspoons mustard 
• 1 garlic clove 
• 1 teaspoon 6% vinegar 
• 3.5 oz olive oil 
• Juice of ½ lemon 
• Salt 
• Black ground pepper 

How to Make Caesar Salad?

The classical Caesar salad should have anchovies. I have spent a lot of time looking for them in supermarkets, but could not find them, so I decided to add chicken filet. I liked it.

1. Cut the crust from the bread loaf. Cut the loaf into small pieces. 
2. Combine 5 tablespoons of oil with 1 garlic clove squeezed through a garlic press. 
3. Fry pieces of bread in oil with garlic until it is a golden color.  
4. Cut the filet into small pieces. 
5. Fry the filet in oil until read. Add salt and pepper. 
6. Prepare the dressing. To do that, grate yolks with mustard. 
7. Add garlic (squeezed through a garlic press), vinegar and lemon juice. 
8. Then add oil and mix well. Add salt and pepper to taste. 
9. Tear the salad with hands and place in a salad plate. 
10. Then place filet and croutons (it is better to serve croutons before serving, so they will be crunchy). Add sauce. 
11. Sprinkle grated parmesan on top. Place the salad in plates, cut the eggs into 4 pieces and place on top.

Sunflower Salad Recipe (Leek, Carrots And chicken)

Ingredients:

• 10.5 oz chicken filet 
• 14 oz canned corn 
• 3 eggs 
• 7 oz marinated champignons 
• 2 medium carrots 
• leek or bulb onion chips (oval shaped) 
• salt 
• mayonnaise 
• vegetable oil 
• fennel 

Instructions: 

1. Mince the chicken filet. 
2. Sauté the filet in vegetable oil until ready. Add salt. 
3. Grate the eggs on a small grater. 
4. Cut the onion into half rings. If you use bulb onion, you need to mince it and add boiling water for 10 minutes. Then drain the water. 
5. Mince the mushrooms. 
6. Boil the carrots until ready and grate on a small grater. 
7. Place the filet on a bottom of the plate (I used a soup plate that is 9” in diameter). Grease with mayonnaise. 
8. Place carrots on the filet and grease with mayonnaise. 
9. Place mushrooms on the carrots and grease with mayonnaise. 
10. Place the onion on the mushrooms. Place the eggs on the onion and grease with mayonnaise. 
11. Place corn on the eggs. Do not grease it. Stick the chips around the corn, one or two rows, create a border with minced parsley.

Salad With Chicken Fillet And Cucumbers in Oranges Recipe

Ingredients: 

• 3-4 oranges 
• 10.5 oz chicken filet 
• 1 cucumber 
• salt 
• mayonnaise 

Instructions: 

1. Boil the filet until ready. Cool and mince. 
2. Wash the oranges. Make zig-zag cuts all around using a special or regular knife. 
3. Separate into 2 parts. 
4. Remove the pulp. 
5. Cut the pulp (remove films) into small pieces (you can use only a part of the pulp for the salad). 
6. Finely cut the cucumbers into strips. 
7. Combine filet, oranges, and cucumbers. Add salt to taste. 
8. Add mayonnaise. 
9. Place the salad into orange shells. I put cranberries on top – for decoration.

Southwestern Chicken Salad Recipe

Southwestern Chicken Salad Ingredients:

• This is the recipe for two. 
• 2 Boneless breast of chicken (marinated) 
• 1 heart of romaine lettuce 
• 1/3 bag of american mixture lettuce with carrots and red cabbage 
• 1 cup corn 
• 1 cup salsa 
• 1 cup black beans 
• 1 cup mushrooms 
• 1 cup grated cheese 
• 1/2 cup chopped scallions 
• fresh cilantro 
• buttermilk ranch dressing 
• BBQ sauce 
• fresh lime juice 

Southwestern Chicken Salad Instructions:

This salad can be made early and refrigerated for later in the day. Then simply cook the chicken and serve.
Place 1/3 bag lettuce mixture into salad bowl.

Chop the romaine heart and mix together in salad bowl.

 Add the corn and the black beans.

 Add mushrooms.

 Add salsa.

 Scatter the scallions on top.

 Sprinkle the cheese and add the fresh cilantro.

 Emmmm, emmm !!!!!

 The dressing consist od 1/2 cup buttermilk ranch dressing, 1 tbl BBQ sauce and a healthy squirt of fresh lime juice.

 Mix together and what a great dressing for this salad. Taste it, and if you like more of one othe ingredients, add to taste.

 Place the chicken on a baking rack on top of a cookie sheet (cover with tin foil for easy clean up), and add your favorite spice. I am using blackened chicken seasoning. Then place in the oven on the top rack (as high as it will go) and broil on high for approximately 8 min. per side. (This will depend on the oven, the size of the chicken breast, and the number of chicken breast, but it should not very much for tender juicy chicken every time).

 Flip the chicken and cook on the opposite side. (The oven will smoke and you might even think you are burning the chicken, but you're not. The outside will be nice and toasty and the inside will be juicy and tender. Until you get used to this method, cut the chicken a bit to check the inside before placing them back into the oven if you like). Once I got used to our oven it is a cinch and taste delicious every time. I have even served this one to guest who have sworn I grilled the chicken outside. The first time I made this my husband thought I was using the smoke detector as a timer. Don't worry! Give him a beer and tell him to watch the news......:-)

 Cut the chicken and place on the bottom of a salad bowl, add the salad and add just a tblspoon or so of dressing. This is one of myfavorite dishes. Bon appétit!