During the last few weeks, I worked on a secret mission. Dairy Farmers of Canada challenged me to reinvent a classic: Chicken Caesar Salad.

My first thought was that I would rather cook something I’ve never had before than make a classic. But I never refuse a challenge! After making this recipe, I can honestly say it isn’t easy to revamp a classic everyone has had at least once in a lifetime. But after a few tries I finally created an amazing recipe. I wish I had some leftovers to share with you but I served it last night as an appetizer. My guests were asking for more but I was out 10% half-and-half cream, my secret ingredient. I hope you will all like this Chicken Caesar Salad recipe.

(originally published on Real Dairy Any Day Magic by Madalina)

Creamy Dijon Chicken Caesar Salad

Ingredients:

Dijon Chicken:
4 small boneless skinless chicken breasts
¼ cup + 2 tablespoon all-purpose flour
¼ cup white wine
1 cup 10% half-and-half cream
¼ cup Dijon mustard
½ tsp salt
½ tsp pepper
2 tablespoons cooking oil
1/2 teaspoon dried tarragon

Salad:
10 cups mixed green lettuce mix
1/3 cup grated Canadian Asiago cheese
Asiago flat bread crisps

Caesar Vinaigrette:
2/3 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon ground black pepper
2 clove garlic, finely minced
1 anchovy filet, finely minced
1 tsp sugar ¼ tsp Worcestershire sauce

Directions:

1. In a small bowl, combine ¼ cup of 10% half-and-half cream with Dijon mustard, salt and pepper. In a shallow dish, pour the mixture over chicken and turn to coat. Let the chicken marinade for 30 minutes (or longer) in the refrigerator.

2. In a large skillet, heat 2 tablespoons of oil over medium heat. Brown chicken on both sides, Remove chicken; keep warm.

3. Add wine to skillet; increase heat to high and cook for 2 minutes, stirring to loosen browned bits on bottom of skillet.Reduce heat to medium-low; add reserved flour and remaining heavy cream, stirring consistently until the sauce is smooth and comes together. Return chicken to skillet; cover and cook until tender. Remove chicken breasts from the heat, and slice before serving with the salad.

For the Salad:
4. Stir the white wine vinegar, Dijon mustard, lemon juice, sugar, salt, and black pepper together in a bowl. Gradually whisk in the olive oil to make an emulsion, or thickened vinaigrette mixture. Stir in the garlic.

5. In salad bowl, combine lettuce, grated Canadian Asiago cheese and ¾ dressing. Toss to coat. Divide among serving plates and top with flat bread and chicken. Drizzle with more of the dressing to taste.

It’s time to eat! Enjoy!