There’s nothing better than a crisp, creamy, and savory Chicken Caesar Salad, especially when it’s made fresh at home! This recipe shows you how to create a restaurant-quality version that is 100% Halal from the juicy chicken down to the authentic-tasting dressing. It’s the perfect protein-packed meal for a warm day.
Ingredients:
- For the Grilled Chicken:
- 1 lb (450g) Zabiha Halal boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and black pepper
- For the Homemade Croutons:
- 2-3 cups of day-old bread, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 clove of garlic, minced
- For the Halal Caesar Dressing:
- 2 cloves garlic, minced
- 2 anchovy fillets, minced into a paste
- 2 large pasteurized egg yolks
- 1 tbsp alcohol-free Dijon mustard
- ¼ cup fresh lemon juice
- ½ cup olive oil
- ½ cup grated Halal Parmesan-style cheese
- Freshly ground black pepper
- For Assembly:
- 1 large head of Romaine lettuce, washed, dried, and chopped
- Extra shavings of Halal Parmesan for garnish
Method:
- Cook the Chicken: Season the chicken breasts with salt and pepper. In a skillet or grill pan, heat 1 tbsp of olive oil over medium-high heat. Cook the chicken for 6-8 minutes per side, until golden brown and cooked through. Set aside to rest for 10 minutes, then slice.
- Make the Croutons: Preheat your oven to 375°F (190°C). On a baking sheet, toss the bread cubes with 2 tbsp of olive oil and the minced garlic until coated. Bake for 10-15 minutes, tossing halfway, until they are golden brown and crunchy.
- Make the Dressing: In a medium bowl, whisk together the minced garlic, anchovy paste, egg yolks, and alcohol-free Dijon mustard. Add the lemon juice and whisk again. While whisking continuously, very slowly drizzle in the olive oil until the dressing becomes thick and emulsified. Finally, whisk in the grated Halal Parmesan and a generous amount of black pepper.
- Assemble the Salad: In a large salad bowl, add the chopped Romaine lettuce. Pour about two-thirds of the dressing over the lettuce and toss gently until every leaf is lightly coated. Add the sliced grilled chicken and the homemade croutons.
- Serve: Divide the salad among plates. Top with extra shavings of Halal Parmesan and another crack of black pepper. Serve immediately.
Nutritional Information:
Prep Time: 20 Minutes | Cooking Time: 20 Minutes | Total Time: 40 Minutes Kcal: ~600 (per main course serving) | Servings: 4
Fresh, flavorful and perfectly Halal. Enjoy this timeless classic!
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The Perfect Halal Chicken Caesar Salad
- Total Time: 40 Minutes
- Yield: 4 Servings 1x
- Diet: Halal
Description
A classic Chicken Caesar Salad made completely Halal from scratch. This recipe features juicy grilled chicken, homemade garlic croutons, and a creamy, authentic-tasting Caesar dressing without any alcohol or non-Halal ingredients. It’s a perfectly balanced, protein-packed meal that is both refreshing and satisfying.
Ingredients
- For the Grilled Chicken:
- 1 lb (450g) Zabiha Halal boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and black pepper
- For the Homemade Croutons:
- 3 cups of day-old bread, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 clove of garlic, minced
- For the Halal Caesar Dressing:
- 2 cloves garlic, minced
- 2 anchovy fillets, minced into a paste
- 2 large pasteurized egg yolks
- 1 tbsp alcohol-free Dijon mustard
- ¼ cup fresh lemon juice
- ½ cup olive oil
- ½ cup grated Halal Parmesan-style cheese
- Freshly ground black pepper
- For Assembly:
- 1 large head of Romaine lettuce, washed, dried, and chopped
- Extra shavings of Halal Parmesan for garnish
Instructions
- Cook the Chicken: Season the chicken breasts with salt and pepper. In a skillet or grill pan, heat 1 tbsp of olive oil over medium-high heat. Cook the chicken for 6-8 minutes per side, until golden brown and cooked through. Set aside to rest for 10 minutes, then slice into thick strips.
- Make the Croutons: Preheat your oven to 375°F (190°C). On a baking sheet, toss the bread cubes with 2 tbsp of olive oil and the minced garlic until coated. Bake for 10-15 minutes, tossing halfway, until they are golden brown and crunchy.
- Make the Dressing: In a medium bowl, whisk together the minced garlic, anchovy paste, egg yolks, and alcohol-free Dijon mustard. Add the lemon juice and whisk again. While whisking continuously, very slowly drizzle in the olive oil until the dressing becomes thick and emulsified. Finally, whisk in the grated Halal Parmesan and a generous amount of black pepper.
- Assemble the Salad: In a large salad bowl, add the chopped Romaine lettuce. Pour about two-thirds of the dressing over the lettuce and toss gently until every leaf is lightly coated.
- Serve: Divide the dressed lettuce among four plates. Top with the sliced grilled chicken, homemade croutons, extra shavings of Halal Parmesan, and another crack of black pepper. Serve immediately.
Notes
- Halal Requirement: For this recipe to be Halal, you must use Zabiha Halal chicken, a vegetarian or Halal-certified Parmesan-style cheese (authentic Parmigiano-Reggiano is not Halal), and an alcohol-free Dijon mustard.
Egg Safety: The dressing uses raw egg yolks. It is highly recommended to use pasteurized eggs, which are available in most supermarkets, to eliminate any risk of salmonella.
Anchovies: Anchovies provide the classic umami flavor and are considered Halal by the majority of scholars. If you prefer to omit them, you can add ½ teaspoon of a Halal-certified Worcestershire sauce for a similar savory depth.
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Category: Main Course, Salad
- Method: Grilling, Tossing
- Cuisine: American / Italian-American
Nutrition
- Serving Size: Serving Size: 1 serving (¼ of the total recipe)
- Calories: 610 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 43 g
- Saturated Fat: 7 g
- Unsaturated Fat: 34 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 39 g
- Cholesterol: 195 mg
