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.
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
Tandoori chicken tikka Caesar salad
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
-
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.
-
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
-
Add grated paneer
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