Crispy Chicken Skin Caesar Salad (Edit recipe)

glassofweinstein

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Time to turn the volume up on your Caesar Salad!

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PREP TIME

20 minutes

COOK TIME

7 minutes

INGREDIENTS

Serves: 2

Ingredients

Dressing

1 Egg Yolk
.75 cup Avocado Oil
1 Tbsp Dijon Mustard, a heaping tablespoon
1 clove Garlic, grated
1 Lemon, juice and zest
8 Anchovy Filet
0.333 cup Parmesan Cheese, grated
.5 tsp Kosher Salt
.25 tsp Black Pepper
3 Tbsp Crispy Chicken Skin, crushed

Salad

2 cups Arugula
.5 cup Rotisserie Chicken
2 - 3 pieces Crispy Chicken Skin
2 - 3 Tbsp Parmesan Cheese, grated

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For this recipe, we’ll be utilizing two parts of a rotisserie chicken: the meat and the skin.
To crisp up the chicken skin, simply place your desired amount into a cold pan or skillet, turn on the heat to medium, and allow it to render like you would bacon. Flip the skins every few minutes, moderating the heat so as not to burn the skin, and place on a layer of paper towel to reserve for later.
Separate the yolk from one large egg. Secure a large bowl by wrapping its base in a dish towel. In the bowl, start by whisking together the egg yolk and the dijon mustard. Slowly and gradually add the oil, whisking constantly. The egg yolk and mustard together will emulsify with the oil. You will be left with a pale yellow aioli base. To this, add the zest and juice of a lemon, a grated garlic clove, and the grated parmesan cheese.
Remove your anchovy filets from their container, place them onto a cutting board, and sprinkle with coarse kosher salt. Start by finely chopping the filets, and then use the blade to smash and spread the filets to create a paste. When your chicken skins have cooled, chop/crush them with your knife. Add both the anchovy paste and crushed chicken skin into the dressing, and whisk thoroughly. Check for salt levels and add additional lemon juice to balance if needed.
Place a large dollop of the dressing in a new mixing bowl, along with your greens of choice, a big handful of shredded rotisserie chicken, a generous amount of parmesan cheese, and freshly cracked black pepper. Mix the salad together, plate with additional crispy chicken skin pieces, and enjoy! You can keep the remaining dressing in your refrigerator for up to one week.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1247
Fat:	111 g
Carbohydrates:	8 g
Protein:	49 g
Cholesterol:	149 g
Sodium:	1058 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.

Salads Sugar Alcohol Free

Ingredients include paid links.

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