Chicken Caesar Salad Fest
Crisp romaine tossed in a creamy Zest Fest dressing with golden chicken and crunchy croutons.
Ingredients
Instructions
Mix Marinade: In a bowl, combine Greek yogurt, Brisca Zest Fest, grated garlic, paprika, cumin, oregano, and Brisca Herb 'n' Salt to taste until smooth.
Marinate Chicken: Add chicken pieces and toss to coat evenly. Let sit for 15–30 minutes if possible.
Cook Chicken: Heat a cast iron pan over medium-high heat and add 1 tsp olive oil. Sear chicken until deeply golden, about 3–3½ minutes per side. Transfer pan to a 200°C oven (fan on) and roast 5–9 minutes until just cooked through. Rest briefly, then slice if needed.
Toast Croutons: Add remaining 1 tsp olive oil to the pan, toss bread pieces with Brisca Herb 'n' Salt to taste, and toast until golden and crisp, turning as needed. Set aside.
Sauce Moment: In a large serving bowl, whisk Brisca Zest Fest with grated Parmesan until creamy and emulsified. Add romaine lettuce and toss gently until every leaf is coated.
Finish: Top with warm chicken and toasted croutons. Serve immediately while the chicken is warm and the salad is crisp.
Notes
Made with:Zest Fest, Herb 'n' Salt
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Zest Fest
LE 350.00
Herb 'n' Salt
LE 150.00