Caesar salad with chicken, mustard and shrimp
4 servings
60 minutes
Caesar salad with chicken, mustard, and shrimp is an exquisite dish combining crispy croutons, tender chicken fillet, and juicy shrimp. Its history begins with Italian chef Caesar Cardini who created this salad in 1924 in the USA. The classic dressing made from egg yolks, mustard, and balsamic vinegar gives it a rich flavor while fresh romaine lettuce adds lightness. This salad is perfect for both festive tables and everyday dinners, surprising with the harmony of ingredients. Grated Parmesan finishes the composition with a subtle salty note. Each forkful is a blend of creamy sauce, tender meat, and aromatic spices making Caesar not just a salad but a true culinary delight.
1
Rub the chicken fillet with salt, black pepper, grated ginger, and olive oil after making several cuts against the grain, then place it in a preheated oven at 200 degrees. Bake in foil for about 20 minutes, then remove, open the foil, sprinkle the fillet with basil, oregano, thyme, and bake for another 10 minutes. Remove the fillet from the oven and let it cool.
- Chicken breast fillet: 400 g
- Salt: to taste
- Ground black pepper: to taste
- Basil: to taste
- Oregano: pinch
- Dried thyme: pinch
- Olive oil: 150 ml
2
While the chicken is baking, prepare the croutons. Heat olive oil in a pan, and while it heats, finely chop two cloves of garlic and add them to fry. Fry until the garlic gives a strong aroma. Then, remove the garlic from the pan with a slotted spoon.
- Olive oil: 150 ml
- Mustard: 1 tablespoon
3
Cut the white bread into small cubes and fry in heated garlic-olive oil until golden brown. Remove with a slotted spoon and let cool.
- White bread: 200 g
4
Boil 2 eggs in hot water for 1-2 minutes, remove, and rinse with cold water. Extract the yolks and place them in a small bowl. Add mild mustard, balsamic vinegar, sugar, and mix thoroughly while gradually adding olive oil. The result should be a sauce with a uniform texture and consistency similar to medium-fat sour cream.
- Chicken egg: 2 pieces
- Mustard: 1 tablespoon
- Balsamic vinegar: 3 teaspoons
- Sugar: 2 teaspoons
- Olive oil: 150 ml
5
Separate the romaine lettuce into leaves, wash, dry thoroughly with a towel, and tear into fairly large pieces by hand. Place in a salad bowl and drizzle with dressing.
- Romaine lettuce: 1 bunch
6
Add diced chicken fillet, sized like large grapes, and shrimp to the salad.
- Chicken breast fillet: 400 g
- Cooked peeled prawns: 200 g
7
Drizzle everything with sauce, sprinkle with croutons and grated parmesan, then mix very gently by hand to avoid crushing the salad leaves.
- Parmesan (Parmigiano Reggiano): 100 g
- White bread: 200 g
- Olive oil: 150 ml
