Tijuana Caesar Salad
2 servings
20 minutes
Caesar salad Tijuana style is an exquisite blend of the freshness of Mexican cuisine and the classic taste of a famous dish. Legend has it that its roots go back to the 1920s when Italian chef Caesar Cardini created the famous salad in Tijuana. In this interpretation, its flavor takes on vibrant Mexican notes thanks to marinated chicken fillet, spicy mustard, lemon juice, and aromatic spices. Crispy iceberg lettuce, grated Parmesan cheese, and juicy cherry tomatoes add tenderness and freshness, while garlic croutons and ground chili provide zest and crunch. Perfect as a standalone dish or a light snack, highlighting the richness of Mexican flavors.
1
Pound the chicken fillet.
- Chicken breast fillet: 500 g
2
Cut into elongated pieces.
3
Grease with olive oil.
- Refined olive oil: 2 tablespoons
4
Add mustard and poultry seasoning.
- Dijon mustard: 2 tablespoons
- Chicken seasoning: 1 tablespoon
5
Squeeze the juice from the lemon wedge and add salt. Mix and let marinate for half an hour.
- Lemon: 1 piece
- Salt: to taste
6
After 30 minutes, stir and place on a dry hot skillet.
7
Tear iceberg leaves by hand or cut them into large pieces.
- Iceberg lettuce leaves: 100 g
8
Season with green olive oil.
- Refined olive oil: 2 tablespoons
9
Add grated cheese.
- Grated Parmesan cheese: 50 g
10
Add halved cherry tomatoes to the salad.
- Cherry tomatoes: 70 g
11
Fry the chicken on all sides until golden brown for 5-7 minutes.
- Chicken breast fillet: 500 g
12
Put the chicken in the salad.
13
Dress with Caesar salad dressing.
14
Season with black pepper.
- Ground black pepper: to taste
15
Place bread cubes in olive oil on a heated pan, season with garlic, and mix.
- Refined olive oil: 2 tablespoons
- White bread: 200 g
- Garlic powder: 0.5 teaspoon
16
Add ground chili and sauté, stirring occasionally, until browned.
17
Add croutons to the salad.
- White bread: 200 g
