1.- The most important of this recipe: The Caesar sauce. To prepare it, in a beater glass we put the egg, the 200ml of olive oil, and the lemon juice. We put a manual mixer or turmix in the bottom of it and we give it “cane”. After 10 seconds, we raise the blender a little bit, without stopping to beat. We leave 5 more seconds and we can continuously raise and lower the blender, always without stopping to beat. We will have our mayonnaise made, the basis of the Caesar sauce. Keep in mind that there must be something liquid, because we are going to add more ingredients next.
2.- To prepare our Caesar sauce, add to the mayonnaise a clove of garlic, lemon juice, anchovies, drained of its oil, mustard, Worcester sauce, and about 50g of Parmesan cheese. We beat again. With these solid ingredients, we will have a more full-bodied sauce. If you have very dense, you can add a small splash of milk and stir, until there is a sauce with a little body but, pulling to liquid
3.- We pepper and cut the chicken breasts in bite size cubes. We put them in a pan, with a splash of oil and over a high heat, and cook them for a few minutes. They take color on the outside and cook inside.
4.- While the chicken is cooking, we go riding our salad. In the bottom of a salad bowl, we put a couple of tablespoons of the cesar sauce. Copper her, the lettuce cut into pieces, the cherry tomatoes and the arugula (these last two ingredients are not typical of the ceasar salad, but I love them) the croutons, the rest of the parmesan cheese, cut into fine flakes and finally, the chicken, when fully cooked. We ended up dressing with more Caesar sauce. Serve immediately, because the heat of the chicken, will give a touch of warm salad very interesting.