Caesar salad with chicken and mustard

4 servings

25 minutes

Caesar salad with chicken and mustard is a classic dish of American cuisine that combines the freshness of crispy romaine lettuce, the tenderness of fried chicken, and the spiciness of mustard-Worcestershire sauce. Originating in 1924 at Caesar's restaurant in Tijuana, it became world-famous for its unique flavor. The dressing enriched with lemon juice and garlic gives the salad a rich aroma, while golden croutons add an appetizing texture. Parmesan completes the flavor symphony with a creamy note. This salad is served as a standalone dish or a light lunch, perfect for gourmets who appreciate the balance of freshness and richness. Due to its versatility, Caesar can be found in both fine dining restaurants and home culinary experiments.

Energy value per serving

• Calories: 580.8
• Proteins: 33.4g
• Fats: 39.1g
• Carbohydrates: 23.3g

Ingredients

• Romaine lettuce: 1 stem
• Chicken breast: 400 g
• Olive oil: 6 tbsp
• Salt: pinch
• Ground black pepper: pinch
• Ciabatta: 4 pc
• Garlic: 2 clove
• Mustard: 2 tsp
• Worcestershire sauce: 2 tbsp
• Lemon juice: 2 tbsp
• Sugar: 2 tsp
• Grated Parmesan cheese: 4 tbsp

Cooking steps

1. Clean the salad, wash it, dry it, and cut it into strips 2 cm wide. Rinse the chicken fillet, dry it with paper towels, and cut the fillet into even slices. Fry the fillet in 2 tablespoons of hot vegetable oil for eight minutes on both sides, season with salt and pepper. Cut the fillet into even slices.

   Required ingredients:

   • Romaine lettuce: 1 stem
   • Chicken breast: 400 g
   • Olive oil: 6 tablespoons
   • Salt:  pinch
   • Ground black pepper:  pinch

2. Meanwhile, slice the bread and fry it in 2 tablespoons of hot vegetable oil until crispy. Peel the garlic, crush it through a garlic press, and fry for a minute. In a separate bowl, mix the vegetable oil with mustard, Worcestershire sauce, lemon juice, salt, pepper, and sugar, adding the sauce left from the chicken. Divide the chopped salad onto 4 plates and drizzle with the sauce, topping with pieces of chicken, croutons, and grated Parmesan.

   Required ingredients:

   • Ciabatta: 4 pieces
   • Olive oil: 6 tablespoons
   • Garlic: 2 cloves

3. In a separate bowl, mix vegetable oil with mustard, Worcestershire sauce, lemon juice, salt, pepper, and sugar; add the sauce left from the chicken. Divide the chopped salad onto 4 plates and drizzle with the sauce; top with pieces of chicken, croutons, and grated Parmesan.

   Required ingredients:

   • Olive oil: 6 tablespoons
   • Mustard: 2 teaspoons
   • Worcestershire sauce: 2 tablespoons
   • Lemon juice: 2 tablespoons
   • Salt:  pinch
   • Ground black pepper:  pinch
   • Sugar: 2 teaspoons
   • Romaine lettuce: 1 stem
   • Chicken breast: 400 g
   • Ciabatta: 4 pieces
   • Grated Parmesan cheese: 4 tablespoons