Caesar Salad with Grilled Chicken
2 servings
60 minutes
Caesar salad with grilled chicken is an elegant combination of freshness and rich flavor from American cuisine. Its history dates back to 1924 when Italian chef Caesar Cardini created this masterpiece in a Mexican restaurant. The grilled chicken variation adds zest and makes the dish more filling. Juicy grilled chicken combines with crunchy napa cabbage, aromatic croutons, and tender parmesan. The salad's highlight is its unique dressing made from mayonnaise, soy sauce, garlic, and lemon juice that gives the dish a rich taste. The salad is perfect for both a light dinner and festive gatherings, offering a harmony of textures and aromas.
1
A few hours before preparing the salad, chicken legs need to be marinated.
- Chicken legs: 2 pieces
2
Chicken legs are prepared on the grill. If that's not possible, you can take chicken fillet (150-200 grams) and fry it in olive oil in a pan. When the chicken is ready, remove the meat from the bones and cut it into large longitudinal pieces.
- Chicken legs: 2 pieces
3
Cut or tear the Beijing cabbage not too finely.
- Chinese cabbage: 150 g
4
Grate the cheese on a coarse grater.
- Parmesan cheese: 60 g
5
Mix mayonnaise with soy sauce, add garlic and lemon juice.
- Mayonnaise: 5 tablespoon
- Soy sauce: 2 tablespoons
- Lemon juice: 3 tablespoons
- Garlic: 2 cloves
6
When all the ingredients are ready, you can form the salad.
7
Cut the tomato into 8 pieces.
- Tomatoes: 1 piece
8
First, lay out the Beijing cabbage, then the croutons, on top of the croutons — chicken, then the sauce (just don't be stingy with it, or the salad will turn out dry and tasteless) and sprinkle cheese on top. Arrange pieces of tomato around the edges of the plate.
- Chinese cabbage: 150 g
- Garlic-flavored croutons: 80 g
- Chicken legs: 2 pieces
- Mayonnaise: 5 tablespoon
- Parmesan cheese: 60 g
- Tomatoes: 1 piece