Classic Caesar salad with chicken

One of the most popular salads made at home! Salad is a legend, named so not at all in honor of the Roman emperor, but taking the name of chef Caesar Cardini, who, according to legend, once fed Hollywood actors with salad from what was.

katushafin

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Iceberg Lettuce

400

Chicken fillet

280

Cherry tomatoes

Loaf

220

Parmesan

Garlic

Vegetable oil

Salt

to taste

Ground black pepper

to taste

For the sauce:

Olive oil

Parmesan

Eggs

Mustard

Garlic

Sugar

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 10 g

Fats 35 % 11 g

Carbohydrates 32 % 10 g

167 kcal

GI: 10 / 0 / 90

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make a classic Caesar salad with chicken? Prepare the products for making the salad.
Step 2:
Cut the loaf into small cubes.
Step 3:
Pour a little vegetable oil into the pan, put the peeled and crushed garlic clove. Lay out the sliced bread, mix. Fry the croutons on the lowest heat until crispy. From time to time they need to be mixed. If the garlic starts to burn, remove it. That is why it does not need to be crushed much.
Step 4:
Cut the chicken fillet into small medallions of the same size. Season them with salt and pepper.
Step 5:
Fry the fillets in a frying pan with a small amount of vegetable oil on both sides until golden brown. Remove the finished fillet from the pan and cool.
Step 6:
Prepare the products for making the sauce. Keep in mind that the taste of the future sauce directly depends on the ingredients chosen for it. Choose the mustard you like, but preferably not very spicy, so that it does not clog the taste of the other components. Cheese and butter should be of high quality, delicious. Choose a fresh egg.
Step 7:
Put the egg in a glass and pour boiling water over it. Hold it like this for a minute or two. Thus, it will not cook, but it is well disinfected.
Step 8:
In a whipping glass, break the prepared egg, put the parmesan, mustard, sugar, salt, butter and crushed garlic.
Step 9:
With short impulsive movements, whisk all the ingredients to the sauce state. It will not be very thick, but still a little thicker than water.
Step 10:
Cut the cooled fillet into small pieces.
Step 11:
Tear the lettuce leaves to the bottom of the plate. Pour the sauce over the salad.
Step 12:
Arrange the chicken pieces and chopped tomatoes.
Step 13:
Put the crackers on top. Sprinkle with grated parmesan.
Step 14:
And finally pour the sauce over the whole salad again. Serve immediately so that the croutons do not have time to get wet.

I cook Caesar salad very often, but I always used ready-made dressing. The first time I made the sauce myself. Homemade sauce is much tastier than store-bought! And it is done very simply.
The only thing is that Worcestershire sauce and anchovies are necessarily added to this classic Caesar sauce. But they are not so often found on sale, so I cooked without them.
The most classic Caesar recipe is prepared with Romano salad, but also with a more affordable Iceberg it turns out very tasty!

How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.

Choose juicy tomatoes, but dense. Soft fruits do not keep their shape well, in the process of slicing and cooking they will spread into a shapeless mass and spoil the appearance of the dish.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .