Revisited Caesar Salad with Chicken
Here’s a revamped version of Caesar salad with chicken and cherry tomatoes. It’s a delicious addition that will bring some protein and freshness to the salad.

Ingredients for the Revisited Caesar Salad (for 4 people):
For the salad:

• 1 head of romaine lettuce (about 1 large head or 2 small ones)
• 3 slices of sandwich bread (for croutons, cut into cubes)
• 1/2 cup freshly grated parmesan (not powdered)
• 2 garlic cloves (to rub the bowl)
• 1/4 cup corn oil or canola oil
• 1 raw egg yolk (important for the texture of the dressing)
• 2 anchovy fillets (finely chopped or paste)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh lime juice
• Salt and black pepper (to taste)
• 2 grilled chicken breasts, sliced into strips
• 1 cup cherry tomatoes (halved)
• A few fresh basil leaves (optional, for extra freshness)

For the Tex-Mex Marinade (for 2 chicken breasts):

• 2 chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon chili powder (adjust to desired spice level)
• 1 tablespoon lime juice (or lemon juice)
• 1 tablespoon soy sauce
• 1 garlic clove, minced
• 1/2 teaspoon cayenne pepper (optional, for added heat)
• Salt and black pepper, to taste

Preparation:

1. Prepare the croutons:

   • Heat a bit of olive oil in a pan over medium heat.
   • Cut the bread slices into small cubes (croutons) and fry them until golden and crispy.
   • Remove the croutons and set them aside.

2. Prepare the marinade and sous-vide chicken:

   • Chicken marinade:

     • In a bowl, mix all the marinade ingredients: olive oil, smoked paprika, cumin, chili powder, lime juice, soy sauce, minced garlic, cayenne pepper, salt, and black pepper.
     • Place the chicken breasts in a vacuum-seal bag and pour the marinade over them. Ensure the chicken is well-coated.
     • Seal the bag and refrigerate for at least 2 hours, ideally overnight, to let the flavors infuse the meat.

   • Sous-vide cooking:

     • Preheat your water bath to 65°C (149°F) for tender, juicy chicken.
     • Place the vacuum-sealed bag with the chicken breasts into the water bath and cook for 1 to 1.5 hours, depending on the thickness of the chicken.
     • Once done, remove the chicken from the bag and pat dry with paper towels.

   • Searing the chicken (optional):

     • If you want a nice golden crust, heat a pan with some olive oil and sear the chicken breasts over medium-high heat for 1 to 2 minutes on each side.

   • Slice the chicken:

     • Once the chicken is fully cooked and slightly browned, slice it into strips to add to your Caesar salad.

3. Prepare the dressing:

   • In a large bowl, rub the inside of the bowl with a halved garlic clove to infuse flavor.
   • Add the raw egg yolk, chopped anchovies, Worcestershire sauce, lime juice, salt, and pepper.
   • Mix all the ingredients well. You can use a whisk to emulsify the dressing.
   • Slowly add the olive oil while whisking constantly, until the dressing becomes creamy and well-emulsified.

4. Assemble the salad:

   • Wash and dry the romaine lettuce leaves. Tear them into medium-sized pieces and place them in the bowl with the dressing.
   • Add the halved cherry tomatoes, grilled chicken strips, and gently toss everything to coat with the dressing.
   • Add the croutons and grated parmesan.

5. Serve:

   • Serve immediately, optionally garnishing the salad with a few fresh basil leaves.
   • You can also add a little more grated parmesan or freshly ground black pepper to enhance the flavors.

Tips:

• You can add a bit more lime juice for a tangy kick if you like a more zesty flavor.
• For a lighter version, you can skip the raw egg yolk and make a dressing without it.

This revamped Caesar salad with chicken and cherry tomatoes is perfect for a hearty and balanced lunch! Enjoy!