Caesar Salad with Mediterranean Chicken
Caesar salad with Mediterranean chicken, seasoned with “Paradise City” by Rock’n’Rubs!
Ingredients for 2 servings:
- For the chicken:
- 2 chicken breast fillets
- 2 tbsp olive oil
- 1 clove garlic, finely chopped
- 1 tsp lemon juice plus a little lemon zest
-
2–3 tsp of "Paradise City" by Rock'n'Rubs - For the salad:
- 1 head of romaine lettuce or mixed leafy greens
- 8–10 cherry tomatoes, halved
- ½ cucumber, diced
- 40 g black or green olives, sliced
- 80 g small mozzarella balls or goat cheese
- 100 g cooked pasta (e.g., penne, cooled) – optional, for a more filling version
- 2 slices ciabatta or baguette, cubed and toasted until crispy (croutons)
- For the dressing (Caesar-style with a hint of Mediterranean flair):
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 clove garlic, very finely chopped or crushed
- 2 tbsp grated Parmesan
-
1 tsp "Paradise City" by Rock'n'Rubs
Preparation
- 1
Marinate & fry the chicken
Marinate chicken breast with olive oil, garlic, lemon juice/zest, and "Paradise City". Sear in a skillet or grill pan over medium heat for 6–7 minutes per side, until cooked through and juicy. Let rest, then slice.
- 2
Prepare the salad
Wash the salad and tear it into pieces. Add tomatoes, cucumbers, olives, mozzarella, and pasta. Prepare the croutons by toasting bread cubes in olive oil until golden brown.
- 3
Dressing
Mix all the ingredients together or shake vigorously in a jar until a creamy emulsion forms.
- 4
Plating
Toss the salad with the dressing. Arrange the chicken slices on top. Sprinkle with Parmesan and, if desired, add fresh basil or arugula.
