Live cooking Caesar salad
Breakfast Chicken Recipe

Tandoori chicken Caesar salad recipe | Caesar salad dressing

 

Caesar salad was named after  Italian-American restaurateur Caesar Cardini who is said to have invented the salad in Mexico to attract tourists in his restaurant. Originally the salad contained Romaine lettuce , bread croutons,boiled eggs ,Parmesan cheese ,Worcestershire sauce  and garlic .His brother prepared a new version by adding anchovies and the salad became very popular.

I prepared this salad version during Facebook live cooking for Foodies+ group with Azlin Bloor, Giangi Townsend and Joy Gordon and added Indian flavors. This salad is a spicy version with green chilies added in the dressing and topped with tandoori chicken tikka baked in the oven and smoked on direct flame.

Live cooking Caesar salad

Ingredients

Main ingredient

  • Iceberg lettuce chopped

Tandoori chicken tikka

  • 450 gm boneless chicken breasts cut into bite sized pieces
  • 3 to 4 tbsp hung curd
  • 1 tbsp ground red chilies paste
  • 1 tbsp Kashmiri chili powder
  • 2 tbsp olive oil
  • 1 tbsp kasuri methi
  • 1 tbsp ginger garlic paste
  • Juice of 1 lemon
  • 1 tbsp Garam masala

Salad dressing

  • 2 egg yolks
  • 3/4 th cup olive oil
  • 1 tbsp yellow mustard and green chilies paste
  • salt to taste
  • 1 lemon juice
  • 1 tsp black pepper powder
  • 2 garlic grated
  • 1/2 tsp Worcestershire sauce

Bread croutons

  • Bread cut into square pieces
  • 1 tbsp olive oil

Preparations

Tandoori chicken tikka

  • Marinate the chicken with all ingredients for 30 minutes
  • Pre-heat the oven to 200 degrees celcius
  • Pass the chicken pieces through the skewers. make a paste of red chili and oil and brush the chicken pieces with this paste. it will add a nice color.
  • Bake for 20 minutes in the oven at 200 degrees.
  • Char the meat directly on flame till they get burnt bits on the surface.
  • remove the chicken from skewers and break them into small pieces.

Dressing

1.beat the egg yolks with garlic ,mustard paste,lemon juice and Worcestershire sauce.
2. Add olive oil slowly in a stream and beat.
3.Slowly the mixture will thicken and form a thick but runny dressing.

Bread croutons

  • Toss the bread pieces in olive oil till crisp

Assembling

  • Pour 2 to 3 tbsp dressing in an wooden bowl
  • Add chopped lettuce
  • Toss gently
  • Top with tandoori chicken tikka and bread croutons

 

Print
Live cooking Caesar salad

Tandoori chicken tikka Caesar salad

It is an Indianized version of Caesar salad topped with Tandoori chicken tikka and with sprinkled grated paneer(cottage cheese)
Course Appetizer, Salad
Cuisine appetizer, breakfast, Brunch, Main course
Keyword caesar salad, caesar salad dressing recipe, caesar salad ingredients, caesar salad origin, caesar salad recipe, chicken caesar salad, how to make caesar salad
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 3 persons
Author indrani

Ingredients

Ingredients

Main ingredient

  • 1 Iceberg lettuce chopped

Tandoori chicken tikka

  • 450 gm boneless chicken breasts cut into bite sized pieces
  • 3 to 4 tbsp hung curd
  • 1 tbsp ground red chilies paste
  • 1 tbsp Kashmiri chili powder
  • 2 tbsp olive oil
  • 1 tbsp kasuri methi
  • 1 tbsp ginger garlic paste
  • Juice of 1 lemon
  • 1 tbsp Garam masala

Salad dressing

  • 2 egg yolks
  • 3/4 th cup olive oil
  • 1 tbsp yellow mustard and green chilies paste
  • salt to taste
  • 1 lemon juice
  • 1 tsp black pepper powder
  • 2 garlic grated
  • 1/2 tsp Worcestershire sauce

Bread croutons

  • Bread cut into square pieces
  • 1 tbsp olive oil

Garnish

  • 1/2 cup grated paneer

Instructions

Preparations

  1. Tandoori chicken tikka
  2. Marinate the chicken with all ingredients for 30 minutes
  3. Pre-heat the oven to 200 degrees celcius
  4. Pass the chicken pieces through the skewers. make a paste of red chili and oil and brush the chicken pieces with this paste. it will add a nice color.
  5. Bake for 20 minutes in the oven at 200 degrees.
  6. Char the meat directly on flame till they get burnt bits on the surface.
  7. remove the chicken from skewers and break them into small pieces.

Dressing

  1. 1.beat the egg yolks with garlic ,mustard paste,lemon juice and Worcestershire sauce.
  2. Add olive oil slowly in a stream and beat.
  3. 3.Slowly the mixture will thicken and form a thick but runny dressing.

Bread croutons

  1. Toss the bread pieces in olive oil till crisp

Assembling

  1. Pour 2 to 3 tbsp dressing in an wooden bowl
  2. Add chopped lettuce
  3. Toss gently
  4. Top with tandoori chicken tikka and bread croutons
  5. Add grated paneer

Aboutindrani

Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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