Caesar salad with chicken breast and anchovies
4 servings
60 minutes
Caesar salad with chicken breast and anchovies is an elegant combination of tender chicken fillet, crispy croutons, and savory anchovies in a refined dressing. Its history began in 1924 when Italian chef Caesar Cardini created it in Tijuana, Mexico. This salad conquered the world with its balance of flavors: juicy chicken, a hint of mustard and Worcestershire sauce bitterness, the freshness of lemon juice, and the richness of Parmesan create a unique bouquet of aromas. Toasted croutons add a crunchy texture while anchovies deepen the flavor. This salad is the perfect dish for a festive dinner or light lunch.
1
Salt the chicken and fry it in a small amount of oil until cooked.
- Chicken breast fillet: 400 g
- Olive oil: 150 ml
2
Drain the oil from the anchovies and soak them in milk.
- Salted anchovies in oil: 60 g
- Milk: 0.5 l
3
Then transfer the chicken to a baking tray and place it under the grill for about 10 minutes.
- Chicken breast fillet: 400 g
4
Cool down and cut into cubes.
5
Cut the crust off the bread, make croutons from white bread and garlic, and let them cool completely.
- White bread: 300 g
- Garlic: 1 clove
6
Crack eggs into a glass, add mustard, Worcestershire sauce, lemon juice, blend with a blender, then add olive oil and blend everything again until smooth.
- Chicken egg: 1 piece
- Mustard: 1.5 teaspoon
- Worcestershire sauce: 1.5 teaspoon
- Lemon juice: 15 ml
- Olive oil: 150 ml
7
Tear the salad by hand, add chicken, some croutons, and anchovies. Mix the ingredients in a large bowl with a little sauce.
- Romano lettuce: 200 g
- Chicken breast fillet: 400 g
- White bread: 300 g
- Salted anchovies in oil: 60 g
- Olive oil: 150 ml
8
Arrange the salad on plates, top with the remaining anchovies, croutons, and sprinkle with grated Parmesan. Drizzle with sauce and serve the rest on the table.
- Salted anchovies in oil: 60 g
- White bread: 300 g
- Parmesan (Parmigiano Reggiano): 40 g
- Olive oil: 150 ml
