Caesar salad with chicken

Caesar salad with chicken

Caesar salad with chicken

Caesar salad with chicken


Caesar salad with chicken its appearance must occasion. An American restaurateur Caesar Cardini was caught unawares by a large group of hungry guests returning from filming. At that time, the kitchen remained virtually no products but a talented Cook for a few minutes, figured out how to cook a dish that not only enjoyed the unexpected visitors, but obessmertilo his name. Today, almost everyone knows how to make Caesar salad with chicken. The classic version, the truth is that the chicken is not included she appeared somewhat later in the recipe.


  • Romaine lettuce — 1.5 beam
  • White toast bread — 7 pieces
  • Garlic — 5 cloves
  • Olive oil — 1 cup + 4 tablespoons
  • Eggs — 2 pieces
  • Dry mustard — 0.5 tsp
  • Lemon — 1 piece
  • Worcestershire sauce — 1 tsp
  • Salt and ground black pepper
  • Parmesan — 30 g
  • Chicken fillet — 300 g
  • Butter — 2 tablespoons (50 grams)
  • Soy sauce — 2 tablespoons


The leaves, rinse, soak for 15-30 minutes in a bowl with cold water. Dry the paper towel and place in the refrigerator. For garlic croutons — Remove the crust from the bread and cut it into cubes 1 1 cm Sprinkle with 1 tablespoon lemon juice and sprinkle sugar on the tip of a teaspoon.. Dry to a light browning in a preheated 356 F oven for 10 minutes. Then rub a clove of garlic with a pinch of salt and 1 tbsp olive oil, warm up for 10-15 seconds in a frying pan over low heat. You can put a fragrant oil and croutons, stirring, hold on the fire for 1-2 minutes.

Marinate chicken in a mixture of 2 tablespoons of olive oil, soy sauce, 2 cloves of garlic, a pinch of ground pepper, salt for 20-30 minutes. Then, remove the fillets from the marinade, dry, fry in frying pan with olive oil for 2-3 minutes until golden brown. Remove from heat, place on foil, add the butter, salt, tightly wrap and send it in the oven for 20 minutes at 300 F.

To prepare the sauce, dressing for the «Caesar» salad, 2 eggs dip for 1 minute. in a pot of barely simmering water. Then remove from boiling water and leave for 10 minutes. at room temperature. A bowl brush with crushed garlic. It send the egg yolks, whisk with a fork. Add the mustard, Worcestershire sauce, 2 tsp lemon juice, salt, ¼ tsp pepper, gradually just blow cold olive oil. Mix until a homogeneous emulsion.

Lettuce hands tear into small pieces, put them in a bowl with the sauce, mix gently. Then Put lettuce on a plate. Top — croutons, parmesan thin strips, pieces of chicken.

Worchester sauce


  • Onions — 1 piece
  • Garlic — 2 cloves
  • Ginger — 1.5 cm root
  • Anchovy — 1 pieces
  • Pepper black pepper — 1 tsp..
  • Grain mustard — 3 tablespoons
  • Salt — 3 tablespoons
  • Kari — 0.5 tsp..
  • Cinnamon — 0.5 tsp..
  • Ground red pepper (spicy) — 0.5 tsp..
  • Cloves — 1 tsp..
  • Cardamom — 0.5 tsp..
  • Vinegar — 2 cups
  • Sugar — 4 tbsp
  • Soy sauce — 0.5 cup
  • Water — 100 ml + 2 tablespoons
  • Tamarind (paste) — ¼ cup

Cooking method:

Soak the onion in half an hour of vinegar and water solution (2stolovye tablespoons of vinegar to the water 2st), then crush cube 5mm. Also chop the garlic, ginger. On the cheesecloth, folded in several layers, put the onion, garlic, mustard, red and black pepper, cinnamon, cloves, ginger and crushed cardamom. Tie the bag, put in a pan, add the soy sauce, vinegar, sugar, tamarind, water and put on fire. This mixture to a boil, then leave on low heat for 30 minutes. After a time in a pan, add the curry sauce, chopped anchovies, 2 tablespoons water, salt.

Boil for 1 minute. Remove from heat and cool. Then Put the bag with spices in glass jar, pour the contents to the same pan. Close the lid, put in the fridge. Every day press the bag, and the sauce — mix thoroughly. After a week remove the bag, pour the sauce over the finished Worcestershire bottle. Store in the refrigerator.

Shrimp salad — still delicious and hearty salad than the one presented in this recipe.

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