Chicken Caesar is hot. Caesar salad with chicken - a simple classic recipe. Step-by-step photo recipe

"Caesar"- a very popular salad, which we love for the juiciness of the vegetables, the tartness of the Parmesan and the crunch of the garlic croutons, and also because you can not only snack on it. This salad is tasty and balanced dish, which is not just a snack, but a complete meal. It’s not difficult to prepare, especially if you break the process into several parts: chicken, salad and dressing.

You will need for 4 servings:

• chicken breasts 4 pcs
• garlic 3 cloves
• refined vegetable oil
• salt, ground black pepper

• Romaine lettuce 1 bunch
• shallots 4 pcs
• Cherry tomatoes 10-12 pcs
• Parmesan cheese 50 gr

Refueling:

• 2 tbsp. lemon juice
• 2 tsp Sahara
• 1 tsp grain mustard
• 2 cloves garlic
• 70-80 g olive oil
• salt, ground black pepper

Step-by-step photo recipe:

Chicken breasts It's very easy to dry out when frying. To make them juicy, marinate them: add salt, pepper and vegetable oil, squeeze garlic on them, put in a container and put in the refrigerator. This procedure is best done the day before cooking. I usually marinate in the evening and put it in the refrigerator. Marinated breasts can be stored there up to three days.

When I cook chicken breast fillets, I cut off the so-called arrow - a small part - it always gets in the way. Such arrows from four to five fillets correspond in weight to one full fillet. You can cook with them and feed the whole family with one breast.

For Caesar, Romaine lettuce is usually used. This is what he looks like.

Wash the cherry tomatoes.

Heat 2 tbsp in a frying pan. olive oil and add garlic.

As soon as the garlic is browned, place the bread cubes and dry them, stirring continuously. Be careful not to burn. Once the croutons have a nice color, place them on a paper towel and discard the garlic.

Prepare salad dressing. Mix all ingredients until smooth.

Chop the shallot and place in a bowl.

Tear the romaine lettuce into pieces with your hands and place on top of the onions.

Once everything is prepped, move on to the chicken breasts. Heat refined vegetable oil in a frying pan and quickly fry the breasts over fairly strong fire on both sides - 5 minutes on each side. If you are not sure whether the breasts are ready, you can fry the thick part a little more (lean the breast against the side of the pan, placing it on the thick part).

Slice the browned breasts diagonally. With this method of cooking, the breasts turn out very juicy.

Now pour the salad dressing into the bowl with the vegetables and stir gently. This is usually done with your hands so that the dressing is better distributed (it’s also convenient to put the salad on a dish with your hands).

Place the salad on a plate, sprinkle with grated cheese and garlic croutons, arrange chicken slices around the edge and garnish with cherry tomatoes.

salt, ground black pepper

• Romaine lettuce 1 bunch
• shallots 4 pcs
• Cherry tomatoes 10-12 pcs
• Parmesan cheese 50 gr
• garlic croutons or 5 slices of white loaf

Refueling:

• 2 tbsp. lemon juice
• 2 tsp Sahara
• 1 tsp grain mustard
• 2 cloves garlic
• 70-80 g olive oil
• salt, ground black pepper

Marinate the chicken breasts: salt, pepper and pour vegetable oil, squeeze garlic on them, put in a container and put in the refrigerator.

Wash and dry romaine lettuce leaves. Cut the crust off the loaf and cut it into small cubes. Heat 2 tbsp in a frying pan. olive oil and add garlic. As soon as the garlic is browned, place the bread cubes and dry them, stirring continuously. Be careful not to burn. Once the croutons have a nice color, place them on a paper towel and discard the garlic.

Prepare salad dressing. Mix all ingredients until smooth.

Chop the shallot and place in a bowl. Tear the romaine lettuce into pieces with your hands and place on top of the onions.

Grate the Parmesan on a fine grater and set aside.

Heat refined vegetable oil in a frying pan and quickly fry the breasts over fairly high heat on both sides - 5 minutes on each side. Slice the browned breasts diagonally.

Pour the salad dressing into the bowl with the vegetables and toss gently to combine. Place the salad on a plate, sprinkle with grated cheese and garlic croutons, arrange chicken slices around the edge and garnish with cherry tomatoes.

Caesar salad is liked both by gourmets for whom the taste of food is important, and by supporters of a healthy diet who prefer light and healthy snacks. This dish can be found on the menu of catering establishments of various ranks: from simple canteens to fashionable restaurants. Many housewives have learned to cook it at home, but not every one of them knows how to prepare chicken for Caesar salad. Chicken fillet is one of the main ingredients of the appetizer, and the taste of the finished dish depends on how tasty it is prepared. Poultry breast can be boiled, baked, or fried. Regardless of the chosen cooking method, it will be juicy and tasty if done correctly.

Cooking features

The main task of the cook when preparing chicken for Caesar salad is to make it juicy. After all, the appetizer uses chicken breast fillet, which itself is low-fat. Any mistake by the cook leads to the meat becoming dry.

The technology for preparing chicken breast for Caesar depends on the cooking method, but there are several general rules that will allow you to get the desired result.

• Frozen product is not suitable for preparing fillet for salad; give preference to fresh or chilled chicken.
• If you marinate the chicken before cooking, it will turn out tastier and more aromatic. Some types of marinade can reduce the cooking time, which will also have a positive effect on the juiciness of the finished meat.
• When boiling for salad, place the chicken in already boiling water. If you first fill it with cold water, then bring it to a boil, it will give a significant part of the juice and nutrients to the decoction. Your goal is not to prepare a rich broth, but to obtain juicy chicken meat. For the same reason, you can salt the water only shortly before the chicken is ready.
• When baking in the oven, place the chicken breast in foil or a cooking bag, only then all its juices will remain inside. When baked in oil, the chicken turns out golden brown, but a little dry.
• Place the pan with the chicken in a preheated oven. Bake at medium temperature. At the last stage, the heat in the oven can be increased.
• If you want the chicken to brown, tear the foil or bag 5-10 minutes before it's ready.
• If you decide to fry chicken fillet in a frying pan, choose a grill pan with a heavy bottom: it holds heat better. Fry the whole meat, placing it in a hot frying pan, greased with oil, as you would fry beef steaks. The flame at this time should be no less than average. When the breast is browned, reduce the heat slightly and cook the poultry until cooked through.

Boiled chicken for Caesar salad

• chicken breast – 0.5 kg;
• paprika, ground black pepper - to taste;
• water – 1 l;
• onions – 75 g;
• bay leaf – 1 pc.;
• salt - to taste.

Cooking method:

• Wash the chicken breast, rub with a mixture of black pepper and paprika.
• Boil the water.
• Place the chicken breast in the pan.
• Cook for 5 minutes over medium heat, skimming off any foam.
• Reduce the flame intensity, add the onion and bay leaf.
• Continue cooking for 20 minutes, add salt 5 minutes before readiness.

Video recipe for the occasion:

Remove the bay leaf so that it does not make the broth bitter. Let the breasts cool in the broth. Remove the skin and separate from the bones. Slice and add to salad. If you remove the breast from the broth in advance, it will not be juicy enough. The broth can be strained and used to prepare other dishes.

Grilled chicken breast for Caesar salad

• chicken breast fillet – 0.4 kg;
• complex seasoning for chicken - to taste;
• olive oil – as needed;
• salt - to taste.

Cooking method:

• Wash the chicken fillet, dry with napkins, and rub with seasonings. Leave for 20-30 minutes.
• Heat a grill pan, add a little oil.
• Place the fillet pieces without cutting. Brown on all sides over high heat.
• When the chicken is browned on all sides, add salt, reduce heat, and cover the pan with a lid. Continue frying for about 5 minutes until the chicken is cooked through. It should remain juicy inside, but the juice flowing out of the breast when pierced with a knife should be clear.

Once the chicken fillet is cooked through, place it on a napkin to absorb excess oil. If you fried the chicken ahead of time, cover it with a plate to prevent it from drying out.

A simple, classic Caesar salad is one of the best dishes that can be prepared in a matter of minutes. The traditional Caesar recipe contains only a few ingredients: lettuce and croutons. They started adding chicken to it later. Thanks to her, the salad became even tastier and more nutritious.

If you want to make a beautiful and tasty salad, Chicken Caesar is what you need. See the classic recipe for a simple Caesar, as well as several alternative recipes for making at home. It will be delicious!

Ingredients

Calorie content

Calories
222 kcal

Squirrels
10.8 g

Fats
16.2 g

Carbohydrates
7.4 g

Preparation:

• Step 1

  Take olive oil and pour it into a bowl. Add a couple of cloves of chopped garlic with a knife. If you don't like the taste of olive oil, you can mix it with sunflower oil. We partially use the resulting garlic oil to make croutons and fry fillets. We will use the rest to prepare a delicious salad dressing.



Step 2

Take white bread, cut off the crust, and cut the flesh into cubes (about 1 cm). A loaf of toast or slightly dry white bread is good for croutons. Place the sliced ​​loaf in a frying pan, lightly fry and pour in a small amount of garlic oil. When the crackers are dry, turn off the stove and leave them to cool.



Step 3

Season the chicken fillet with salt, pepper and a little oil and garlic. We set it aside, because we will fry it immediately before serving the dish. We will need the remaining garlic oil to prepare salad dressing.



Step 4

Separate the yolk of the chicken egg and add it to the bowl with the remaining garlic oil. Pour in 1.5 tbsp. spoons of Worcestershire sauce, add a pinch of ground pepper and salt. Squeeze the juice from half a lemon and add it to the dressing (about 2.5 - 3 tablespoons of juice comes out). Mix the dressing thoroughly until smooth.



Step 5

Wash the romaine lettuce, dry it and cut the leaves into large pieces. If desired, tear the leaves with your hands. Place in a deep bowl.



Step 6

Boil the quail eggs hard (cook for about 5 minutes after the water boils). Peel the eggs and cut them in half. We also cut the cherry tomatoes into halves and place them in a bowl with the salad. If desired, you can add regular tomatoes and boiled chicken eggs to the salad, which should also be cut into large pieces.



Step 7

Place the crackers in a bowl with the rest of the ingredients. Grate Parmesan or other hard cheese and sprinkle it over the salad. In terms of quantity it comes out to about 2 tbsp. spoons without a slide of grated cheese.



Step 8

Pour the sauce over the salad and mix gently. Leave about a spoonful of sauce to pour over the fillet.



Step 9

Fry the chicken fillet in a frying pan on both sides until golden brown.



Step 10

Place the salad on serving plates. Place the still hot chicken fillet cut into pieces on top and pour over the rest of the sauce. Sprinkle a little grated Parmesan cheese on top of the salad and serve. Bon appetit!

Little tricks

In the classic version, the dish turns out to be relatively light and dietary. If you prefer heartier salads, you can add boiled eggs or fried chicken fillet. In addition to chicken, this famous dish is also prepared with shrimp, ham, turkey, seafood, salmon and even mushrooms. The finished salad is also dressed with classic Caesar dressing, see the step-by-step recipe for its preparation on our website.

A few more Caesar recipes

Caesar salad with chicken has long been considered a classic salad, the recipe of which has been passed down from generation to generation. Initially, Caesar was prepared exclusively from lettuce leaves with croutons and signature sauce. Later, fried chicken, shrimp, salmon and other ingredients began to be added to it.

Making Caesar salad with chicken at home is very easy. We have already reviewed the recipe for this simple and tasty salad above. Sometimes the Caesar recipe is changed by adding new ingredients or replacing Parmesan with regular hard cheese.

Caesar dressing may also vary. Some housewives prefer to use regular mayonnaise and soy sauce. Caesar with shrimp or salmon is also sometimes seasoned with olive oil and lemon juice.

If you are already a little tired of the classic simple recipe for Caesar salad with chicken, you can try preparing the salad using one of the following recipes. It will be delicious!

Classic simple Caesar salad with chicken

A simple classic Caesar salad has long been an integral attribute of the holiday table. This salad is prepared for New Year and birthdays and is served in most restaurants and cafes.

Due to its simplicity, Caesar salad can easily be prepared at home. It has good nutritional properties, is rich in vitamins and looks very appetizing.

Ingredients:

• Chicken fillet – 250 g
• White bread (loaf) – 100 g
• Butter – 10 g
• Tomatoes (cherry) – 10 – 12 pcs.
• Parmesan cheese – 50 g
• Garlic – 1 clove
• Spices, salt - to taste

For the sauce:

• Olive oil – 80 ml
• Lemon juice – 3 tbsp. l
• Ready mustard – 1.5 tsp
• Egg yolks (boiled) – 2 pcs.
• Garlic – 1 clove
• Salt, pepper - to taste

Preparation:

1. Wash the chicken fillet and cut into cubes. Salt and sprinkle with your favorite spices. Set aside.
2. Cut off the crust from the bread and cut the flesh into cubes. Place in a greased frying pan and quickly fry. You can lightly add salt and squeeze a clove of garlic so that the croutons acquire a light garlic aroma.
3. The next step is to prepare the salad dressing. To do this, boil the eggs hard and remove the yolks. Knead the yolks in a bowl, add olive oil and lemon juice to them. We also add mustard and a pinch of ground pepper to the sauce. Mix thoroughly.
4. We tear the salad with our hands and place it on a serving plate. We also cut the cherry tomatoes into two parts and add them to the salad. Grate the cheese and sprinkle it on the salad. Add the croutons and carefully pour the dressing over the salad.
5. Fry the chicken fillet in a frying pan and place it on top of the prepared salad. Sprinkle with a little cheese and serve while the chicken is still hot. Bon appetit!

The finished Caesar with chicken turns out very appetizing and tasty. If you want to make the salad more filling, you can add chopped chicken or quail eggs to it. It will be even tastier.

Caesar salad with chicken and mayonnaise at home

Traditional Caesar salad can be prepared at home. Sometimes this salad is prepared with regular mayonnaise. From the classic recipe, only the main ingredients remain: lettuce, tomatoes, croutons and cheese.

If you want to quickly prepare Caesar salad with mayonnaise, our recipe may be useful to you. So.

Ingredients:

• Chicken breast – 1 piece
• Iceberg lettuce – 10 – 14 leaves
• Hard cheese (preferably Parmesan) – 70 g
• Cherry tomatoes – 8 pcs (or regular tomatoes – 1 pc)
• Mayonnaise – for dressing
• Soy sauce – 1 tbsp. spoon (optional)
• Vegetable oil – 1 tbsp. spoon
• Loaf for croutons – 2 pieces
• Garlic – 1 – 2 cloves
• Pepper and spices - to taste

Preparation:

1. Wash the chicken fillet well and salt it. Squeeze out the garlic and rub it on the chicken. If desired, you can also sprinkle the fillet with your favorite spices. We set our chicken aside, the path will be slightly marinated. We will fry it at the end, just before serving the salad.
2. Next we need to prepare the crackers. To do this, cut off the crust from the loaf, and carefully cut the flesh into cubes (about 1 cm). It is best to take slightly dried bread. Then it will not crumble and retain its shape. Fry the crackers in a frying pan or in the oven with a little oil. You can also lightly salt them, squeeze out a clove of garlic and sprinkle with ground pepper.
3. We cut the tomatoes into cubes, if you take cherry tomatoes, then cut them into two parts.
4. Mix mayonnaise with soy sauce. This will be our gas station. If desired, you can add a little grated Parmesan to the sauce.
5. Wash the Iceberg lettuce and cut it into large pieces. By the way, you can take a ready-made salad mix for Caesar.
6. Place lettuce leaves in a deep plate, add tomatoes and season with mayonnaise and sauce. Mix carefully.
7. Transfer the salad to a nice wide plate. Add crackers and sprinkle with grated cheese.
8. Quickly fry the chicken over high heat, chop and place on top of the salad. For beauty, you can lightly sprinkle with cheese and serve immediately. By the way, if you are preparing a salad for a large company (not in portions), you can simply fry the chicken cut into pieces and mix with the rest of the ingredients.

Ready-made Caesar with mayonnaise turns out delicious and no less beautiful than the classic one. This dish is good to prepare for the holidays. It can also be quickly prepared for lunch on ordinary days. Those who don’t really like Iceberg salad can please themselves with a similar salad with Chinese cabbage. If desired, you can also add quail or chicken eggs or even olives to it.

The history of Caesar salad

Despite the fact that Caesar salad has become widespread throughout the world, the history of the appearance of this dish is very banal. They say that its creator was the talented chef Caesar Cardini. While working in America in 1924, Caesar found himself in a difficult situation. His restaurant simply did not have enough food to feed all the guests.

Not wanting to give up, Caesar Cardini decided to make a simple salad from the leftover product. To do this, he combined lettuce leaves and croutons, seasoning them with an unusual sauce based on chicken eggs and Parmesan.

The salad immediately found its fans due to its unusual taste, simplicity and lightness. Later, the recipe for the dish spread throughout the world, and each subsequent cook added more and more ingredients to the salad.

Nowadays Caesar salad is prepared with chicken, shrimp, salmon, tongue, ham and many other products. The main attribute remains the signature sauce, which makes this dish truly unique.

If you are a supporter of various gastronomic experiments, we invite you to try something new. Just choose a recipe for yourself and prepare a salad according to one of our recipes.

Delicious Caesar with smoked chicken

A very tasty and simple Caesar salad can be prepared with smoked chicken. Thanks to the tender and flavorful chicken, the salad turns out rich and bright. It's even easier to prepare. Crackers can be prepared in advance or purchased ready-made, and the salad itself can easily be made even at the dacha or on the go.

Ingredients:

• Smoked chicken – 250 g
• Crackers – 50 g
• Hard cheese – 100 g
• Cherry tomatoes – 10 – 12 pcs.
• Leaf lettuce – 12 – 14 sheets
• Olive oil – 30 ml
• Dijon mustard beans – 2 tsp
• Lemon juice – 2 tbsp. l

Preparation:

1. Cut the smoked chicken into larger pieces. To do this, you can cut the leg or take a ready-made breast.
2. Three cheeses on a coarse grater. Parmesan is usually used to prepare Caesar. If there is none, you can replace it with another hard cheese.
3. Next, prepare the salad dressing. To do this, pour olive oil into a bowl or cup, squeeze out lemon juice and add mustard. Mix thoroughly. If desired, you can also add a couple of boiled yolks and your favorite spices to the dressing.
4. We wash the lettuce leaves, dry them and cut them into large pieces. Place in a bowl, add chopped tomatoes and chicken. Season the salad and mix thoroughly. Place on a nice plate, add croutons on top and sprinkle with grated cheese.

Serve the finished salad immediately before the croutons get soggy. It turns out very tasty. Bon appetit!

A simple homemade chicken Caesar recipe

A fairly simple and tasty homemade Caesar salad can be prepared with either Worcestershire sauce or a regular dressing based on lemon juice and olive oil. When preparing Caesar at home, sometimes mustard and egg yolks are added to the dressing; soy sauce and regular mayonnaise are less often used.

Let's look at a salad recipe that is close to the original. It can also be easily prepared at home if you have Worcestershire sauce and other ingredients on hand. So.

Ingredients:

• Chicken fillet – 250 – 300 g
• Lettuce (Romaine or Iceberg) – 1 bunch
• Hard cheese – 50 g
• Cherry tomatoes – 10 – 12 pcs.
• White loaf – 2 – 3 pieces (for crackers)
• Sour cream or mayonnaise (low-fat) – 100 g
• Boiled egg yolks – 2 pcs.
• Mustard – 0.5 teaspoon
• Olive oil (for frying) – 2 tbsp. spoons
• Garlic – 2 – 3 cloves
• Worcestershire sauce - to taste
• Greens (dill) – 4 – 6 sprigs
• Salt, spices - for croutons and chicken

Preparation:

1. The most delicious ingredient in homemade Caesar is, of course, chicken. It is best to take the breast for the salad. To make it more aromatic and juicier, it must first be rubbed with salt and spices, poured with olive oil with the addition of a small amount of garlic. It is better to fry the chicken at the end so that it has time to marinate well. If desired, it can be cut immediately or already fried.
2. After this, you can start preparing the crackers. It is better to immediately cut off the crust from the loaf, and cut the flesh into small cubes (about 1 cm). Next, you need to put the bread in a frying pan, pour olive oil on it and add a clove of garlic chopped with a knife. There is no need to squeeze the garlic through a press, otherwise it will quickly burn and give off an unpleasant smell. Fry the crackers until they are slightly dry. At the end you can sprinkle them with salt and your favorite spices.
3. If the crackers turn out to be greasy, you can transfer them to a paper napkin and leave to cool. The paper will absorb excess oil and the crackers will not get soggy.
4. We will prepare the homemade Caesar sauce from low-fat sour cream or mayonnaise. To do this, combine it with chopped egg yolks, mustard and garlic. If desired, you can add a little soy or Worcestershire sauce.
5. Chop the lettuce leaves and tomatoes and place them in a deep plate. Sprinkle with a small amount of grated cheese, season with sauce and mix well. Next, transfer the salad to a serving plate. Add croutons on top so they don't get wet, and fried chicken fillet. If desired, you can sprinkle the salad with cheese to make it more beautiful. It is best to serve it immediately, while the chicken is still hot. It turns out very tasty and satisfying. Bon appetit!

These are the homemade Caesar recipes we looked at today. Don’t be afraid to experiment, because the salad recipe itself appeared by accident, but has conquered the whole world. Cook and enjoy with us. It will be delicious!

• Olive oil - 2 tbsp. spoon (can be replaced with mayonnaise)
• Soy sauce - 2 tbsp. spoon
• Garlic (through a press) - 2 medium cloves (if you like)

Marinade No. 2.

• Vegetable oil - 1 tbsp. spoon
• Vinegar (or lemon juice) - 1 tbsp. spoon
• Mustard - ½ teaspoon
• Garlic (through a press) - 1 medium clove (if you like)

Fry the chicken correctly.

• Do not remove the remaining marinade and place the chicken in a frying pan with well-heated oil. It is important to place the whole breast with the outside side down so that the meat does not stick to the bottom. Fry on both sides until golden brown.
• It takes 2-3 minutes for the outside to turn golden. Only after this do we turn it over to the other side. After 2 minutes, reduce the heat to low, cover the pan with a lid and let simmer for 10-15 minutes.
• Remove the finished piece from the heat and place it on a napkin to absorb excess oil. Let it sit for 5-10 minutes before slicing.

How to bake marinated breast

• Place the fillet on a baking sheet greased with oil. Place in an oven preheated to 200 degrees for 30-35 minutes. Take it out to cool at room temperature and cut the already cooled meat into a salad.
• And if you wrap each breast in foil, the baking time will be reduced to 20-25 minutes even at a temperature of 180 degrees. Here it is important to give the chicken space and wrap it generously so that steam circulates inside the envelope. And let the meat cool in foil on the table.

How to determine the readiness of meat when frying and baking?

When a deep cut is made, clear juice is released.

How to boil brisket so it's juicy

Place the meat in hot salted water. Cook covered over medium heat for 30 minutes. Leave to cool in the broth.

The method is good for dietary options. It is better to postpone them after the holidays. The meat will still turn out drier than in a frying pan or in the oven. Therefore, it is beneficial to mix the chopped boiled fillet with a small portion of the sauce in advance and leave for 15-20 minutes before assembling the salad.

Selecting and preparing greens

We've sorted out the chicken, let's move on to the basis of the Caesar - green salad.

In the classics they use Romaine. In folk interpretations there is Iceberg, Chinese cabbage, arugula and the familiar Lettuce. We have listed leaf components in descending order of crunch. If you're bored with traditional Romaine, our favorite is the Iceberg recipe. In third place is Chinese cabbage.

The secret to the crunch is soaking in cold water.

Pour carefully washed leaves with very cold water for 15-30 minutes. Then dry thoroughly and put in the refrigerator.

The last decisive nuance: with the sauce we will Mix only chopped lettuce leaves. This is what will prevent the salad from leaking and maintain the perky texture of the croutons.

Making delicious croutons

These are cubes of toasted white bread, crispy on the outside and soft on the inside. They are closer to croutons, but many housewives simply call them “crackers,” which misleads novice cooks. Completely dried crackers cannot be put in Caesar. They are too hard.

The first method is for crispy bread pieces.

Time for croutons at home - up to 30 minutes.

We take fresh (!) toast bread. Light, snow-white, square-shaped, it is in every supermarket. Only 150-200 grams in 7 slices. And endless potential for air crunch! After all, toast bread remains perfectly soft inside when dried.

Preparation.

Cut the slices into cubes, 1 cm on each side. You can cut or leave the crust on the bread to suit your taste.

The outstanding crunch has two secrets.- lemon juice with sugar and quick frying in oil after drying in the oven.

1. Mix 1 tbsp. a spoonful of lemon juice and sugar on the tip of a teaspoon. Using a clean hand, sprinkle the mixture onto the bread cubes and stir to combine. Place on parchment paper on a baking sheet - in one layer, loosely. Brown in the oven, preheated to 180 degrees.
2. All that remains is to fry in heated garlic oil - only 1-2 minutes. It's simple: add 1 tbsp. a spoonful of oil to taste and add a clove of garlic, crushed through a press. Heat the enriched oil in a frying pan for literally 10 seconds and golden the croutons in it until lightly crusted, as in the photo below. This will take 1-2 minutes, on medium heat, stirring constantly.

The second method of preparing crackers.

An economical option in the oven - from yesterday's white loaf. It won't be as airy, but still acceptable. Season the chopped cubes with fine (!) salt and spices to taste (rub the mixture of Italian herbs between your fingers). Spray the slices with olive oil, for which we cover the neck of the bottle with our finger to create a thin stream. Place on parchment paper in one layer. Brown in the oven at 180 degrees.

Preparing the classic sauce

An authentic dressing made from eggs, olive oil, garlic, lemon and ready-made Worcestershire (or Worcestershire) sauce is much easier to make than fans of ready-made mayonnaise think.

Cooking time - 20 minutes.

For 5-6 servings we need:

• Chicken eggs - 2 pcs.
• Refined olive oil - 170 ml
• Garlic - 1 clove
• Worcestershire sauce - 1 tbsp. spoon
• Salt - 1/4 teaspoon
• Parmesan (three on a fine grater) -20 g

Additional ingredients (optional):

• Dry mustard - ½ teaspoon
• Ground black pepper - ¼ teaspoon

How we prepare Caesar sauce.

Take the eggs out of the refrigerator in advance or keep them in warm water. Place them in boiling water and cook from boiling for exactly 60 seconds. Place in cold water to stop the process. You will get a slightly thickened yolk and already set white just under the shell.

Remove the entire egg from the shell into a blender bowl. Add Worcestershire sauce and lemon juice. Add olive oil in portions, whisking at high speed until a thick emulsion similar to mayonnaise is formed.

Finally, add Parmesan and blend again with a blender until smooth.

Grease the jar where the sauce will be stored with garlic, but do not leave the garlic in the container. We only need the smell, no pungency. Pour the sauce into a garlic jar.

Alternative sauce from available products

In addition to the classic, we suggest trying a second dressing - simple but refined, with sweet mustard and familiar spices.

Cooking time - 10 minutes.

We need:

• Mayonnaise - 2 tbsp. spoons
• Sweet mustard (Dijon) - 2 tbsp. spoons
• Garlic - 2 pieces (pass through a press)
• Juice of 1 large lemon - 50 ml
• Salt - ½ teaspoon
• Ground black pepper - ½ teaspoon
• Refined olive oil - 200 ml
• Parmesan cheese (grated) - ½ cup

How we cook.

Combine all ingredients except butter and cheese in a blender. At high speed we twist into an emulsion. Add oil in a thin stream while the blender continues to operate. At the end, add parmesan shavings, 5-6 pumps of the blender in pulsating mode - the sauce is ready!

Both in a restaurant and at home, Caesar salad with chicken is assembled immediately before a meal from the cooled ingredients.

Recipes with photos will help you repeat the delicious improvisation on a plate. Our goal is a chaotic and picturesque arrangement of meat and croutons on a green bed of leaves, just mixed with sauce.

Classic Caesar with original sauce

Ingredients for 1 serving:

• Chicken fillet - 100 g
• Salad - 100 g
• Croutons - 40 g
• Sauce - 1-1.5 tbsp. spoon

Assembling the salad plate.

We tear the salad with our hands into bite-sized strips. Add the sauce and mix gently with two large spoons or spatulas.

Lay out pieces of chicken - small strips or slices.

Sprinkle with croutons and Parmesan, which we grate on a medium grater.

Alternative option for cheese. Replace the chips with thin short slices, cut from the piece using a vegetable peeler. For 1 serving, 4-5 slices.

With chicken and croutons with Chinese cabbage

This simple recipe requires minimal time. The ingredients are available in any supermarket.

For 1 serving we need:

• Chinese cabbage (thin part of the leaf) - 100 g
• Chicken fillet - 100 g
• Croutons - 40 g
• Parmesan cheese (or other hard cheese) - 10 g
• Sauce (optional) - 1-1.5 tbsp. spoon

How to cook.

Let's prepare cabbage leaves like lettuce leaves: see at the beginning of the article.

Choose the second sauce, where all the ingredients are simple and clear.

Let's assemble the salad in portions - according to the classic scheme.

Let's cut out the too thick middle part from the Beijing. Cut or tear a thin part of the leaf with your hands and mix with the second simplified dressing.

Place the chicken, croutons on the cabbage bed and sprinkle with grated cheese. Don't forget to add cheese slices, as in the photo below.

Two delicious ideas.

1. We liven up the ensemble with halves of quail eggs and cherry tomatoes.
2. Avocado will also please your taste buds. Cut into 1-1.5 cm pieces, place on a board and lightly brush with sauce. Carefully place it on the cabbage bed - in a chaotic order, alternating with chicken and croutons.

Simple Caesar with iceberg lettuce - video

The video below uses cherry tomatoes, iceberg lettuce and a signature sweet grain mustard sauce. Expect some nice chat about the difficulties of recreating the perfect classic and a very nice recipe ala Caesar. All stages - chicken, croutons, sauce - were made step by step at home.

We will be glad to know that you have no doubts about your ability to prepare Caesar salad with chicken at home. The recipe with photos covers all the nuances and will lead step by step to the success of even a novice experimenter. Don't be afraid to fantasize, but keep in mind the principles described. And then your improvisation will gain many fans!

The most popular Caesar salad, invented by an American of Italian origin, Caesar Cardini, has long been known throughout the world. The classic salad recipe is quite minimalistic, so many restaurants take it as a basis and supplement it with various ingredients.

We will introduce you to several Caesar salad recipes for you to choose from. But before you experiment, try making a real Caesar salad at home, and then you’ll understand whether you want something to go with it. So, write it down!

Ingredients:

• Romaine lettuce - one head;
• white bread (baguette) - 200 g;
• chicken breast - 1 pc.;
• parmesan - 150 g;
• egg yolk - 2 pcs.;
• juice of half a lemon;
• mustard - 3 tsp;
• olive oil - 100 ml;
• white wine vinegar - 1 tsp;
• oregano - 1 tsp;
• garlic - 3 cloves.

Preparation:
Season the chicken breast with salt and pepper. Preheat the oven to 180 degrees, place the meat on a baking sheet, sprinkle it with oil and bake for 20 minutes. Cut the cooled meat into narrow slices.

While the chicken is cooking, make the bread. Cut it into small squares and place in a heated frying pan with garlic oil, fry until crisp.

To make garlic oil, add a few cloves of crushed garlic to olive oil. Heat it in a frying pan, remove the garlic. Sprinkle the finished croutons with oregano.

To prepare the dressing, take raw egg yolks and pour boiling water over them for a minute. Then whisk together with mustard. Add vinegar, olive oil, garlic and whisk it all. Gradually add pre-grated Parmesan.

Tear the Romaine lettuce into large pieces with your hands and place them on a plate. Place the finished breast next to it, pour the dressing over everything, and sprinkle crackers on top. Thinly slice the Parmesan and garnish the salad with it.

Caesar salad with bacon and egg

Ingredients:

• egg - 4 pieces;
• bacon - 6 strips;
• white bread - 1 piece;
• mayonnaise - 6 tbsp. spoon;
• olive oil - 4 tbsp. spoons;
• lemon juice - 2 tbsp. spoons;
• Worcestershire sauce (Worcestershire);
• green salad - 1 head;
• Parmesan cheese (grated) - 50 g.

Preparation:
Prepare eggs and bacon. Boil eggs in a saucepan of boiling water for 5 minutes. Grill bacon slices for 4 minutes on each side. Dry the bread in the oven and cut into cubes.

Drain the eggs and run under cold water. Peel and cut into quarters. Cut the bacon into small pieces.

Make a dressing. Whisk mayonnaise, olive oil, lemon juice and Worcestershire sauce and season. Tear the green lettuce leaves and place in a salad bowl, sprinkle with half the Parmesan. Add the egg, bacon and croutons (toasted bread) and stir. Drizzle with dressing and sprinkle with remaining Parmesan.

Caesar salad with shrimp recipe

Ingredients:

• shrimp - 0.5 kg;
• lettuce;
• arugula - 4 handfuls;
• loaf - 5 pieces;
• homemade mayonnaise - 100 ml;
• garlic - 3 cloves;
• Worcestershire sauce (soy) - 2 tsp;
• olive oil - 0.3–0.5 tbsp.;
• lemon juice - 1.5 tbsp. l.;
• parmesan - 100 g;
• salt to taste.

Preparation:
Take the shrimp and clean them carefully. Heat a frying pan and fry the shrimp in oil and garlic.
Cut the loaf into medium-sized cubes and dry them over low heat in a frying pan.

In this case, you can use the oil in which the shrimp were cooked - it will be very fragrant. Mix mayonnaise with olive oil, add a clove of garlic, lemon juice, sauce, and salt to taste. Stir the sauce.

Tear the salad with your hands and place in a bowl. Place shrimp on top. Pour the sauce over the almost finished salad and sprinkle with Parmesan. Add crackers when serving!

Unusual Caesar salad with anchovies

Ingredients for 6 servings:

• 1 head of watercress or romaine lettuce;
• 2 large egg yolks at room temperature;
• 2 tsp. Dijon mustard;
• 1 large clove of garlic, crushed;
• Worcestershire sauce to taste;
• 1 tbsp. l. red wine vinegar;
• 175 ml olive oil;
• juice of 1 lemon;
• 50 g grated parmesan;
• 2 canned anchovies, washed and finely chopped;
• croutons.

Preparation:
Tear the lettuce into 2.5 cm (one inch) pieces and place in a wooden bowl. Add crackers and set aside for a while.

In a food processor or small bowl, whisk the yolks, mustard, garlic, sauce and vinegar. Without turning off the motor (or without ceasing to beat), slowly begin to pour in the oil in a thin stream (as when preparing mayonnaise). Until the dressing thickens to a soft jelly-like state.

Add lemon juice and Parmesan, then taste.
Pour the dressing over the salad and croutons, arrange the anchovies and 1/2 tsp. black pepper and mix everything.

How to cook crackers.

To make croutons, cut 200 g of fresh black bread, baguette or other quality bread into cubes with a side of 1 cm, mix with 4 tbsp. l. olive oil, 1 tsp. salt and 1/2-1 tsp. ground pepper. Place on a baking sheet and bake at 200 C for 8-10 minutes until golden brown.

How and for how long to store cooked croutons.

The crackers can be made 2 days ahead and stored in a resealable box.
The salad and dressing separately can be prepared 6 hours ahead, then combined with croutons and anchovies before serving.

To serve on the holiday table, you can experiment with decorating the dish.
Top with a piece of grilled chicken, shrimp, crab, lobster or smoked salmon.

Salad "a la Caesar"

A simplified version of a delicious salad. It's quick and easy to prepare and adds great variety to your daily menu.

Ingredients:

• baked chicken;
• pumped lettuce;
• tomatoes;
• Sweet pepper;
• hard cheese;
• white croutons;
• mayonnaise;
• you can add olives.

Preparation:
Finely chop the chicken, peppers, lettuce. Grate the cheese. Mix all.
Before serving, add finely chopped tomatoes and croutons, season with mayonnaise.

Caesar salad with chicken and shrimp

Ingredients:

• chicken fillet - 400 g;
• boiled peeled shrimp - 200 g;
• Romaine salad - 1 bunch;
• parmesan - 100 g;
• white bread - 200 g;
• chicken eggs - 2 pcs.;
• vegetable oil - 150 g;
• mustard - 1 tbsp. l.;
• balsamic vinegar - 3 tsp;
• sugar - 2 tsp;
• oregano - a pinch;
• dried thyme - a pinch;
• salt to taste;
• ground black pepper to taste.

Preparation:
Take a chicken fillet, cut it against the grain and rub it with salt, pepper, ginger and oil. Then place in an oven preheated to 200 degrees.

Bake the chicken fillet for 20 minutes until half cooked. Then take it out, sprinkle basil, oregano, thyme on top and put it back in the oven for 20 minutes.

While the chicken is cooking in the oven, start making the croutons. Heat a frying pan with oil, grate the garlic cloves and place to fry. When the garlic smell starts, remove the garlic.

Place the cubed bread in the pan and cook until they are golden and crispy.

Place 2 chicken eggs in boiling water for just a couple of minutes. Then take out the yolks and place them in a bowl. Add mustard to the yolks, as well as vinegar, sugar and, already stirring, butter.

Romaine lettuce should be torn into medium pieces, placed in a deep bowl and sprinkled with sauce.
Add prepared chicken fillet and shrimp to the salad. Pour the sauce over everything, put croutons and Parmesan on top. Stir gently. Done, you can serve and treat your guests!

Caesar recipe with walnuts

Ingredients:

• chicken - 400 g;
• hard cheese - 300 g;
• walnuts - 200 g;
• white bread croutons - 200 g;
• mayonnaise;
• salt;
• spices.

Preparation:
Cut the cheese into small cubes (0.5x0.5 cm), coarsely chop the walnuts. Chop the boiled chicken meat.

Mix everything, season with mayonnaise, add salt and spices.
Place the crackers in the salad just before serving, otherwise they may get soggy.

Delicious Caesar salad with Feta cheese

Ingredients:

• chicken breast - 500 g;
• Feta cheese - 200 g;
• iceberg - 1 pc.;
• cherry tomatoes - 150 g;
• black bread - 200 g;
• grated parmesan cheese - 3 tbsp. l.;
• salt/pepper to taste.

Preparation:
Take black bread, carefully cut it into small cubes of 3 cm. Heat a frying pan and fry the bread cubes over low heat until they become breadcrumbs.

Season the chicken breast fillet with salt and pepper to taste, cut into small cubes and boil. If desired, you can fry the breast.

Tear the salad into a deep bowl. Cut Feta cheese into cubes. Cut the tomatoes into two or four pieces. Grate Parmesan cheese.

Add Feta cheese to the iceberg leaves, then add breast cubes, cherry tomatoes, and toasted bread. Sprinkle Parmesan cheese on top. Add salt and pepper to taste.

Video: The most delicious Caesar salad with chicken and croutons

Story

Lettuce, grated Parmesan, browned croutons, egg and Worcestershire sauce. Here is a simple recipe for a dish that is the same for Americans and Europeans as the Olivier salad is for us. We are talking about the national American Caesar salad, which is over 80 years old.

A salad with a “historical” name has nothing to do with the Roman emperors, as one might think. It was invented and christened as such during the American Prohibition by a certain Caesar Cardini (1896-1956), an American of Italian origin.

Caesar Cardini had no choice but to rely on his soldier’s ingenuity and quickly build something from the few products that were in the pantry.

The American Caesar Cardini made the salad very “unpretentiously”:

1. generously rub the salad bowl with garlic,
2. put chopped romaine lettuce in it,
3. poured in the best extra virgin olive oil,
4. broke eggs into it, boiled them in boiling water for exactly 1 minute without boiling (see below!),
5. added freshly grated real parmesan cheese,
6. freshly squeezed lemon juice,
7. spicy herbs on hand (you can choose them each time according to taste and availability, using both fresh and ground dried, tarragon and basil are desirable),
8. croutons from fresh white bread, cut into cubes and lightly fried in olive oil until slightly dry and browned,
9. a few drops of Worcestershire sauce;
10. quickly stir vigorously until the olive oil combines with the eggs and envelops the components,
11. divided into portions and immediately served on the table.

This is the classic Caesar salad recipe.

Important!. Dressing for Caesar salad is not prepared separately, but is obtained by mixing all the salad ingredients in a bowl.

Subsequently, Caesar Cardini began to mix the salad ingredients without croutons and add croutons to the already thoroughly mixed salad, after adding the croutons only stirring a little more. But then I mixed everything together in one bowl at once.

Cardini used a culinary secret he received from his mother: fresh eggs for dressing, boiled for exactly 1 minute in a large amount of boiling water, then removed from the boiling water and cooled for 10-15 minutes at room temperature (while we prepare everything else for the salad), acquire special properties. This provides the main “secret” of the taste of Caesar salad.

(If the eggs were stored in the refrigerator, then before boiling they must be kept to warm to room temperature for about 2-3 hours.

To speed up the pre-warming of such eggs, you can also use their 30-minute soaking in a large amount of slightly lukewarm (30 degrees C) well-salted water, always under a lid so that the water does not cool due to evaporation.)

Later, Caesar's brother Alex introduced his own innovations to the salad recipe, in particular, he added anchovies to the dressing, and called this variation “Aviator Salad.” He treated his friends with this salad, with whom he served as a military pilot at the airfield in San Diego.

Caesar was against such “salad” innovations, believing that Worcestershire sauce (see below) already provided enough piquancy.

Caesar salad today

Today, the well-known and advertised name “Caesar Salad” does not necessarily hide the same “Caesar” that was created in Tijuana in 1924. There are as many variations of its preparation as there are different restaurants in the world, and maybe more.

Chefs all over the world tirelessly “fantasize” about the theme of “Caesar” (in reality, they simply exploit the famous name commercially), adding more and more new ingredients to the classic recipe.

Such a local restaurant “Caesar” may include bacon, ham, turkey, shrimp, tuna, pike perch fillet, cut herring fillet, crayfish tails, and even Kamchatka crab claws.

As salad additions, you can be offered cheese, walnuts, tomatoes, sweet peppers, cucumbers, corn, raisins, pineapples, olives, potatoes, onions and even oranges.

In other places, Caesar is seasoned with sour cream, mayonnaise, cream with mustard, and even soy sauce.

What they don’t come up with:

• the most radical version of Caesar does not contain any salad greens at all,
• the most budget-friendly one is made from canned herring or sprat,
• and the most “New Russian” and sophisticated one consists of tiger shrimp, squid, mussels, crab bavarois and avocado, and served with red caviar and herbs sauce!

You can’t stop anyone from imagining, but this creativity has nothing to do with the salad invented almost 100 years ago by Caesar Cardini.

While many of these salads are culinary far more interesting than the original Caesar salad that Cardini whipped up back in the day, these are other salads that are referred to as "Caesar" on the menu solely for the sake of added appeal to customers.