Caesar salad with cheese sauce
4 servings
30 minutes
Caesar salad with cheese sauce is a variation of the classic recipe that has gained worldwide popularity. It originated in 1924 when Italian chef Caesar Cardini created the original recipe from available ingredients. In this version, tender chicken breast, crispy croutons, and fresh iceberg lettuce come together in a harmony of flavors. Grated Parmesan adds richness, while the cheese sauce envelops the ingredients with softness and zest. The dish's uniqueness lies in its versatility: it is suitable for a light lunch, festive dinner, or nutritious snack. Its ease of preparation makes it an ideal choice for both beginners and experienced cooks.
1
Cut the loaf into small cubes. Then place them, olive oil, salt, and pepper in a bag and shake it.
- Sliced loaf: 0.5 piece
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Preheat the oven to 200 degrees. Arrange the bread in a single layer on a baking sheet and bake for 15 minutes, until golden brown.
- Sliced loaf: 0.5 piece
3
While the croutons are baking, we fry the chicken breasts (I often use semi-finished products, it's quite tasty and easy to prepare) — this takes about 15 minutes, the full cooking instructions can always be found on the box.
- Chicken breast: 4 pieces
4
After frying, we let the breasts cool and cut them into small cubes.
- Chicken breast: 4 pieces
5
Tear the iceberg by hand, otherwise it will be bitter, and place it as the first layer on the plate. Preparing a base for the future salad.
- Iceberg lettuce: 1 bunch
6
On top, we place sliced chicken breasts, croutons, and sprinkle everything with grated cheese.
- Chicken breast: 4 pieces
- Sliced loaf: 0.5 piece
- Grated Parmesan cheese: 60 g
7
Before serving the salad, we mix everything with the 'Cheesy Caesar' dressing. Season with salt and pepper to taste!
- Cheese Caesar Sauce: 150 ml
- Ground black pepper: to taste
- Salt: to taste