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.
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.
- 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.
- 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.
- 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
