Caesar salad with chicken
2 servings
30 minutes
Caesar salad with chicken is a refined and nutritious classic salad known worldwide. Although its name may hint at Roman roots, it was actually created in 1924 in Mexico by Italian chef Caesar Cardini. This salad is famous for its harmony of flavors: tender chicken fillet, toasted crispy baguette, and fresh romaine lettuce combine with a tangy dressing made from anchovies, capers, and Worcestershire sauce. Parmesan completes the composition, adding depth of flavor. This salad is perfect as a light main dish or an elegant appetizer. It can be served at festive events or enjoyed in the cozy setting of home. Bon appétit!
1
Cut the chicken fillet into small slices.
- Chicken breast: 265 g
2
Grease the fillet with olive oil.
- Olive oil: 1 tablespoon
3
Add soy sauce.
- Soy sauce: 0.5 teaspoon
4
Add mustard.
- Dijon mustard: 1 teaspoon
5
Add spices for the chicken.
- Chicken seasoning: 1 teaspoon
6
Mix thoroughly.
7
Place the romaine leaves on a plate.
8
Heat oil in a pan and add the chicken.
- Olive oil: 1 tablespoon
9
Add thyme.
- Thyme: 3 sprigs
10
Fry until golden brown on all sides over medium heat.
11
Transfer the chicken to the plate.
12
Slice the baguette thinly.
- French baguette: to taste
13
Place the baguette in a heated pan with the oil used for frying chicken.
- Olive oil: 1 tablespoon
14
Fry the baguette until golden brown and flip it. If needed, add a little more oil.
- Olive oil: 1 tablespoon
15
For the sauce, place anchovies, capers, and extra virgin oil in a deep bowl.
- Anchovies: 20 g
- Capers: 1 teaspoon
- Extra virgin olive oil: 30 ml
16
Add garlic, lemon juice, and Worcestershire sauce to the sauce.
- Garlic: 5 g
- Lemon juice: 1 tablespoon
- Worcestershire sauce: 0.5 teaspoon
17
Add an egg to the sauce.
- Chicken egg: 1 piece
18
Mix the sauce in a blender.
19
Place the chicken and baguette on the salad leaves.
20
Add sauce and parmesan.
- Parmesan (Parmigiano Reggiano): to taste
21
Garnish with tomatoes and serve.
- Cherry tomatoes: 1.5 piece
