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Caesar with Peking cabbage chicken classic

Classic Caesar with napa cabbage and chicken

Utterly delicious and made for a celebration table! This classic Caesar with napa cabbage and chicken fits any occasion — serve it for lunch or dinner, on an ordinary weeknight or a holiday. A few leaves of spinach or any other greens add a pop of bright summer color.

Ropotushka

Recipe author

Caesar with Peking cabbage chicken classic

Composition / ingredients

Servings:

Napa cabbage

600

Chicken fillet (breasts)

500

Cherry tomatoes

400

White bread

200

Garlic

Hard cheese (parmesan)

100

Chicken eggs

Spinach (or arugula, to taste)

Salt

Italian herbs

Ground black pepper

Lemons

0.5

Prepared mustard

0.25

Olive oil

Vegetable oil (for frying)

Worcestershire sauce

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 9 g

Fats 33 % 8 g

Carbohydrates 29 % 7 g

131 kcal

GI: 29 / 71 / 0

Cooking method

Step 1:

How do you make a classic Caesar with napa cabbage and chicken? Start by gathering all the ingredients. Day-old bread works best here. Use a large egg. Rinse the tomatoes, lemon, and the cabbage and spinach leaves in clean water and pat them dry.
Step 2:

Rinse the chicken under running water. If the breasts aren't already trimmed, remove the skin and bones — you can save those for another dish, such as a broth. Cut the fillet into pieces about 1/2 inch (1 cm) thick. Blot the pieces with a paper towel so there's no moisture left and they splatter less while frying. Pound the fillet lightly, then season each piece with salt and spices.
Step 3:

Heat a skillet with vegetable oil over medium heat and lay in the chicken pieces. Turn the heat up and fry on both sides until golden brown.
Step 4:

To blot off excess oil, transfer the chicken to a plate lined with several layers of paper towel. Let it cool completely.
Step 5:

Cut the crusts off the bread and dice it into small cubes, roughly 1/2 inch (1 cm) on a side.
Step 6:

Peel and rinse the garlic, then crush a clove with the flat of a knife. Heat a skillet with a little vegetable oil over medium heat and add the garlic.
Step 7:

Add the diced bread and toast it on all sides until golden, then let it cool. I fried the croutons in two batches, so I went through 2 cloves of garlic.
Step 8:

Discard any dark or wilted leaves from the napa cabbage. The tough white ribs aren't needed either — they're not juicy and can throw off the salad. Tear or cut the cabbage leaves into medium or large pieces.
Step 9:

Cut the stem ends off the tomatoes and slice them into medium pieces.
Step 10:

Grate the cheese, using whatever size grate you prefer.
Step 11:

Slice the cooled chicken into thin pieces, no more than 1/8 inch (3 mm) thick.
Step 12:

Put the egg in a pan, cover with cold water, and set it on the stove. Once it comes to a boil, cook over medium heat for one minute, then transfer the egg to cold water.
Step 13:

Peel, rinse, and grate the last clove of garlic on a fine grater, or press it through a garlic press. Crack the coddled egg into a deep bowl for whisking, then add the mustard, garlic, salt, olive oil, and Worcestershire sauce. Squeeze in the juice of half a lemon.
Step 14:

Whisk everything until smooth. The dressing should be fairly thin.
Step 15:

The salad can be served family-style in a big bowl or plated individually. Combine the cabbage and spinach leaves, pour the dressing over them, and toss gently.
Step 16:

Then scatter on the chicken and tomatoes. Shower everything generously with grated cheese, spread the croutons evenly over the top, and serve. Add the croutons right before serving so they don't go soggy and spoil the salad.

A true Caesar dressing always includes anchovies. They can be hard to track down, though, so I made mine without.
The classic Caesar is built on romaine or iceberg lettuce, but it comes out wonderfully tasty with napa cabbage too!
Choose tomatoes that are juicy but firm. Soft ones don't hold their shape — they'll fall apart into a shapeless mush as you slice and toss them, and ruin the look of the dish.
Fry with an oil that has a high smoke point. Every oil is good only up to a certain temperature — its smoke point — past which it starts to burn and forms toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you're using a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.