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Classic Caesar salad with chicken

Classic Chicken Caesar Salad

One of the most popular salads — made right at home! This legendary salad isn't named for the Roman emperor at all, but for chef Caesar Cardini, who, as the story goes, once threw together a salad from whatever he had on hand to feed a table of Hollywood actors.

katushafin

Recipe author

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Composition / ingredients

Servings:

Iceberg lettuce

400

Chicken breast

280

Cherry tomatoes

White bread

220

Parmesan

Garlic

Vegetable oil

Salt

Ground black pepper

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

Cooking method

Cooking time: 30 min

Step 1:

How do you make a classic chicken Caesar salad? Start by gathering your ingredients.
Step 2:

Cut the bread into small cubes.
Step 3:

Pour a little vegetable oil into a skillet and add a peeled, crushed garlic clove. Add the bread cubes and toss. Fry the croutons over very low heat until crisp, stirring now and then. If the garlic starts to scorch, take it out — that's why you leave it in a big piece rather than mincing it.
Step 4:

Cut the chicken breast into small, evenly sized medallions. Season them with salt and pepper.
Step 5:

Pan-fry the chicken in a little oil on both sides until golden. Remove it from the pan and let it cool.
Step 6:

Get the dressing ingredients ready. The flavor of the dressing depends directly on what goes into it, so choose a mustard you like — ideally not too sharp, so it doesn't overpower the rest. Use good-quality cheese and oil, and a fresh egg.
Step 7:

Set the egg in a cup and cover it with boiling water for a minute or two. This won't cook it, but it gently coddles it for safety.
Step 8:

Crack the egg into a tall mixing cup and add the parmesan, mustard, sugar, salt, olive oil, and minced garlic.
Step 9:

Blend everything in short pulses until it comes together as a dressing. It won't be thick — just a little thicker than water.
Step 10:

Cut the cooled chicken into small pieces.
Step 11:

Tear the lettuce leaves into the bottom of a plate and drizzle them with dressing.
Step 12:

Scatter on the chicken pieces and the cut tomatoes.
Step 13:

Top with the croutons and sprinkle with grated parmesan.
Step 14:

Finally, drizzle the whole salad with a little more dressing. Serve right away so the croutons don't go soggy.

I make Caesar salad all the time, but I always used a store-bought dressing — until I finally made the sauce myself. Homemade is so much tastier than the bottled kind, and it's really simple. The one thing to note: a true classic Caesar dressing always includes Worcestershire sauce and anchovies. They're not always easy to find, so I made mine without them. The most traditional Caesar is made with romaine, but it comes out great with the more affordable iceberg, too.
How can you tell if an egg is fresh? Crack it into a separate bowl. First, there should be no off smell. The white of a fresh egg is clear and clean, and the yolk should sit up shiny, domed, and firm rather than running flat.
Choose juicy but firm tomatoes. Soft ones don't hold their shape — they break down into mush as you cut and toss them and spoil the look of the dish.