Chicken Breast on Austrian Caesar Salad
Relatively simple, this salad is a delicious meal of crisp lettuce, watercress, Parmesan, and croutons. The mustard vinaigrette adds just the right bite.
- Dijon-style mustard - 1/2 cup
- Canola oil - 1/2 cup
- Red Wine Vinegar - 1/2 cup
- Salt and freshly ground pepper to taste
- Chicken Breasts - 4
- Salt to taste
- Mixed chopped herbs - 1/2 cup (parsley, basil, thyme, and rosemary)
- Virgin olive oil - 2 tablespoons
- Iceberg Lettuce - 1 head
- Watercress - 1 bunch
- Pumpkin seed oil - 1 tablespoon
- Freshly-grated Parmesan cheese - 2 ounces
- Bread Croutons - 2 cups, large
To make the vinaigrette: Combine all ingredients in a covered jar and shake vigorously until well blended. The vinaigrette may also be made in a processor or blender; do not overmix.
To make the salad: Remove the skin and bones from the breasts. Season them with salt; coat with the herbs. Warm the olive oil in a large skillet over medium-high heat and sear the breasts for 1 minute on each side. Reduce heat to medium and cook 7 to 10 minutes, turning once, just until the juices run clear. Remove and let cool enough to handle. Cut into 1/2-inch slices, keeping all the slices from each breast together. Wash and break up the lettuce. Toss with the vinaigrette and arrange on chilled plates, covering the plates completely. Place all the slices from one breast around the lettuce one of the plates of lettuce; repeat with remaining slices. Place one-fourth of the watercress in the center of each salad. Drizzle pumpkin seed oil over the salads. Sprinkle each with Parmesan cheese and croutons.