This recipe revisits the classic Caesar salad by adding homemade caramelized BBQ chicken and sautéed mushrooms. Easy to prepare, it's perfect for a quick lunch or a full meal.
4 chicken breasts, cut into small pieces
1 tablespoon vegetable oil
1 cup ketchup
1 tbsp. brown sugar
1 teaspoon molasses
1/2 teaspoon paprika
1/2 teaspoon chili spices
1/2 teaspoon onion spice
6 to 8 fresh mushrooms, cut into strips
1 tbsp. balsamic vinegar or 1 tsp. beef bouillon concentrate
1 romaine lettuce or mixed salad, chopped
1/2 cup grated mozzarella cheese
Caesar dressing (homemade or store-bought)
Heat oil in a skillet over medium-high heat.
Fry chicken pieces until no longer pink.
Combine ketchup, brown sugar, molasses, paprika, chili powder and onion powder in a bowl.
Pour sauce over chicken and cook over high heat until sauce thickens, caramelizes and chicken is golden brown. Set aside for later use.
Sauté the mushrooms in a dry frying pan.
Add balsamic vinegar or stock concentrate.
Cook until mushrooms are golden and slightly crisp. Set aside for later use.
Toss salad with Caesar dressing in a large bowl.
Arrange salad on plates.
Place the chicken in the center, then the grated cheese, and finally the crispy mushrooms on top.
This BBQ Chicken Caesar Salad offers a complete and tasty alternative to the classic recipe. It can be easily adapted to suit your preferences or the ingredients available.
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Vegetarian chicken Replace the chicken with firm tofu or tempeh, prepared in the same way with the BBQ sauce.
Cheese Use grated or shaved Parmesan instead of mozzarella for a more traditional version.
Grilled vegetables Add grilled peppers or zucchini to enrich the salad.
Light vinaigrette Use a light Caesar or yogurt dressing to reduce calories.
Homemade croutons Add homemade croutons for extra crunch.
To save time, use pre-cooked chicken and simply sauté with the BBQ sauce.
Dry the mushrooms well before cooking so that they become crisp and don't give off water.
For best results, mix the salad with the vinaigrette only at the last minute.
The dish can be prepared in advance, with the exception of the final assembly, to preserve the freshness and crunchiness of the ingredients.
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4 chicken breasts, cut into small pieces
1 tablespoon vegetable oil
1 cup ketchup
1 tbsp. brown sugar
1 teaspoon molasses
1/2 teaspoon paprika
1/2 teaspoon chili spices
1/2 teaspoon onion spice
6 to 8 fresh mushrooms, cut into strips
1 tbsp. balsamic vinegar or 1 tsp. beef bouillon concentrate
1 romaine lettuce or mixed salad, chopped
1/2 cup grated mozzarella cheese
Caesar dressing (homemade or store-bought)
Heat oil in a skillet over medium-high heat.
Fry chicken pieces until no longer pink.
Combine ketchup, brown sugar, molasses, paprika, chili powder and onion powder in a bowl.
Pour sauce over chicken and cook over high heat until sauce thickens, caramelizes and chicken is golden brown. Set aside for later use.
Sauté the mushrooms in a dry frying pan.
Add balsamic vinegar or stock concentrate.
Cook until mushrooms are golden and slightly crisp. Set aside for later use.
Toss salad with Caesar dressing in a large bowl.
Arrange salad on plates.
Place the chicken in the center, then the grated cheese, and finally the crispy mushrooms on top.
