Food Caesar salad. Caesar salad with chicken at home. Caesar salad with chicken: classic recipe

The most popular Caesar salad, invented by an American of Italian origin, Caesar Cardini, has long been known throughout the world. The classic salad recipe is quite minimalistic, so many restaurants take it as a basis and supplement it with various ingredients.

We will introduce you to several Caesar salad recipes for you to choose from. But before you experiment, try cooking real salad Caesar at home, and then you will understand whether you want something to go with it. So, write it down!

Ingredients:

• Romaine lettuce - one head;
• white bread (baguette) - 200 g;
• chicken breast- 1 PC.;
• parmesan - 150 g;
• egg yolk - 2 pcs.;
• juice of half a lemon;
• mustard - 3 tsp;
• olive oil - 100 ml;
• white wine vinegar - 1 tsp;
• oregano - 1 tsp;
• garlic - 3 cloves.

Preparation:
Season the chicken breast with salt and pepper. Preheat the oven to 180 degrees, place the meat on a baking sheet, sprinkle it with oil and bake for 20 minutes. Cut the cooled meat into narrow slices.

While the chicken is cooking, make the bread. Cut it into small squares and place in a heated frying pan with garlic oil, fry until crisp.

To make garlic oil, add a few cloves of crushed garlic to olive oil. Heat it in a frying pan, remove the garlic. Sprinkle the finished croutons with oregano.

To prepare the dressing, take raw egg yolks and pour boiling water over them for a minute. Then whisk together with mustard. Add vinegar olive oil, garlic and beat it all. Gradually add pre-grated Parmesan.

Tear Romaine lettuce large pieces with your hands, place them on a plate. Place the finished breast next to it, pour the dressing over everything, and sprinkle crackers on top. Thinly slice the Parmesan and garnish the salad with it.

Caesar salad with bacon and egg

Ingredients:

• egg - 4 pieces;
• bacon - 6 strips;
• white bread - 1 piece;
• mayonnaise - 6 tbsp. spoon;
• olive oil - 4 tbsp. spoons;
• lemon juice- 2 tbsp. spoons;
• Worcestershire sauce (Worcestershire);
• green salad- 1 head of cabbage;
• Parmesan cheese (grated) - 50 g.

Preparation:
Prepare eggs and bacon. Boil eggs in a saucepan of boiling water for 5 minutes. Grill bacon slices for 4 minutes on each side. Dry the bread in the oven and cut into cubes.

Drain the eggs and run under cold water. Peel and cut into quarters. Cut the bacon into small pieces.

Make a dressing. Whisk mayonnaise, olive oil, lemon juice and Worcestershire sauce and season. Tear the green lettuce leaves and place in a salad bowl, sprinkle with half the Parmesan. Add the egg, bacon and croutons (toasted bread) and stir. Drizzle with dressing and sprinkle with remaining Parmesan.

Caesar salad with shrimp recipe

Ingredients:

• shrimp - 0.5 kg;
• lettuce;
• arugula - 4 handfuls;
• loaf - 5 pieces;
• homemade mayonnaise - 100 ml;
• garlic - 3 cloves;
• Worcestershire sauce(soy) - 2 tsp;
• olive oil - 0.3–0.5 tbsp.;
• lemon juice - 1.5 tbsp. l.;
• parmesan - 100 g;
• salt to taste.

Preparation:
Take the shrimp and clean them carefully. Heat a frying pan and fry the shrimp in oil and garlic.
Cut the loaf into medium-sized cubes and dry them over low heat in a frying pan.

In this case, you can use the oil in which the shrimp were cooked - it will be very fragrant. Mix mayonnaise with olive oil, add a clove of garlic, lemon juice, sauce, and salt to taste. Stir the sauce.

Tear the salad with your hands and place in a bowl. Place shrimp on top. Pour the sauce over the almost finished salad and sprinkle with Parmesan. Add crackers when serving!

Unusual Caesar salad with anchovies

Ingredients for 6 servings:

• 1 head of watercress or romaine lettuce;
• 2 large egg yolks room temperature;
• 2 tsp. Dijon mustard;
• 1 large clove of garlic, crushed;
• Worcestershire sauce to taste;
• 1 tbsp. l. red wine vinegar;
• 175 ml olive oil;
• juice of 1 lemon;
• 50 g grated parmesan;
• 2 canned anchovies, washed and finely chopped;
• croutons.

Preparation:
Tear the lettuce into 2.5 cm (one inch) pieces and place in a wooden bowl. Add crackers and set aside for a while.

In a food processor or small bowl, whisk the yolks, mustard, garlic, sauce and vinegar. Without turning off the motor (or without ceasing to beat), slowly begin to pour in the oil in a thin stream (as when preparing mayonnaise). Until the dressing thickens to a soft jelly-like state.

Add lemon juice and Parmesan, then taste.
Pour the dressing over the salad and croutons, arrange the anchovies and 1/2 tsp. black pepper and mix everything.

How to cook crackers.

To make croutons, cut 200 g of fresh black bread, baguette or other quality bread into cubes with a side of 1 cm, mix with 4 tbsp. l. olive oil, 1 tsp. salt and 1/2-1 tsp. ground pepper. Place on a baking sheet and bake at 200 C for 8-10 minutes until golden brown.

How and for how long to store cooked croutons.

The crackers can be made 2 days ahead and stored in a resealable box.
The salad and dressing separately can be prepared 6 hours ahead, then combined with croutons and anchovies before serving.

To submit to festive table You can experiment with decorating the dish.
Top with a piece of grilled chicken, shrimp, crab, lobster or smoked salmon.

Salad "a la Caesar"

A simplified version of a delicious salad. Quick and easy to prepare, great variety daily menu.

Ingredients:

• baked chicken;
• pumped lettuce;
• tomatoes;
• Sweet pepper;
• cheese durum varieties;
• white croutons;
• mayonnaise;
• you can add olives.

Preparation:
Finely chop the chicken, peppers, lettuce. Grate the cheese. Mix all.
Before serving, add finely chopped tomatoes and croutons, season with mayonnaise.

Caesar salad with chicken and shrimp

Ingredients:

• chicken fillet - 400 g;
• boiled peeled shrimp - 200 g;
• Romaine salad - 1 bunch;
• parmesan - 100 g;
• white bread - 200 g;
• chicken eggs - 2 pcs.;
• vegetable oil - 150 g;
• mustard - 1 tbsp. l.;
• balsamic vinegar - 3 tsp;
• sugar - 2 tsp;
• oregano - a pinch;
• dried thyme - a pinch;
• salt to taste;
• ground black pepper to taste.

Preparation:
Take chicken fillet, cut it against the grain and rub with salt, pepper, ginger and oil. Then place in an oven preheated to 200 degrees.

Bake the chicken fillet for 20 minutes until half cooked. Then take it out, sprinkle basil, oregano, thyme on top and put it back in the oven for 20 minutes.

While the chicken is cooking in the oven, start making the croutons. Heat a frying pan with oil, grate the garlic cloves and place to fry. When the garlic smell starts, remove the garlic.

Place the cubed bread in the pan and cook until they are golden and crispy.

Place 2 chicken eggs in boiling water for just a couple of minutes. Then take out the yolks and place them in a bowl. Add mustard to the yolks, as well as vinegar, sugar and, already stirring, butter.

Romaine lettuce should be torn into medium pieces, placed in a deep bowl and sprinkled with sauce.
Add prepared chicken fillet and shrimp to the salad. Pour the sauce over everything, put croutons and Parmesan on top. Stir gently. Done, you can serve and treat your guests!

Caesar recipe with walnuts

Ingredients:

• chicken - 400 g;
• hard cheese - 300 g;
• walnuts- 200 g;
• white bread croutons - 200 g;
• mayonnaise;
• salt;
• spices.

Preparation:
Cut the cheese into small cubes (0.5x0.5 cm), coarsely chop the walnuts. Chop the cooked chicken meat.

Mix everything, season with mayonnaise, add salt and spices.
Place the crackers in the salad just before serving, otherwise they may get soggy.

Delicious Caesar salad with Feta cheese

Ingredients:

• chicken breast - 500 g;
• Feta cheese - 200 g;
• iceberg - 1 pc.;
• cherry tomatoes - 150 g;
• black bread - 200 g;
• grated parmesan cheese - 3 tbsp. l.;
• salt/pepper to taste.

Preparation:
Take black bread, carefully cut it into small cubes of 3 cm. Heat a frying pan and fry the bread cubes over low heat until they become breadcrumbs.

Season the chicken breast fillet with salt and pepper to taste, cut into small cubes and boil. If desired, you can fry the breast.

Tear the salad into a deep bowl. Cut Feta cheese into cubes. Cut the tomatoes into two or four pieces. Grate Parmesan cheese.

Add Feta cheese to the iceberg leaves, then add breast cubes, cherry tomatoes, and toasted bread. Sprinkle Parmesan cheese on top. Add salt and pepper to taste.

Video: The most delicious Caesar salad with chicken and croutons

Story

Lettuce, grated Parmesan, browned croutons, egg and Worcestershire sauce. Here is a simple recipe for a dish that is the same for Americans and Europeans as the Olivier salad is for us. It's about national American salad"Caesar", which is already more than 80 years old.

A salad with a “historical” name has nothing to do with the Roman emperors, as one might think. It was invented and christened as such during the American Prohibition by a certain Caesar Cardini (1896-1956), an American of Italian origin.

Caesar Cardini had no choice but to rely on his soldier’s ingenuity and quickly build something from the few products that were in the pantry.

The American Caesar Cardini made the salad very “unpretentiously”:

1. generously rub the salad bowl with garlic,
2. put chopped romaine lettuce in it,
3. poured in the best extra virgin olive oil,
4. broke eggs into it, boiled them in boiling water for exactly 1 minute without boiling (see below!),
5. added freshly grated real cheese Parmesan,
6. freshly squeezed lemon juice,
7. available at hand spices(you can always choose them according to taste and availability, using both fresh and ground dried, tarragon and basil are desirable),
8. croutons from fresh white bread, cut into cubes and lightly fried in olive oil until slightly dry and browned,
9. a few drops of Worcestershire sauce;
10. quickly stir vigorously until the olive oil combines with the eggs and envelops the components,
11. divided into portions and immediately served on the table.

That's what it is classic recipe Caesar salad.

Important!. Dressing for Caesar salad is not prepared separately, but is obtained by mixing all the salad ingredients in a bowl.

Subsequently, Caesar Cardini began to mix the salad ingredients without croutons and add croutons to the already thoroughly mixed salad, after adding the croutons only stirring a little more. But then I mixed everything together in one bowl at once.

Cardini used a culinary secret he received from his mother: fresh eggs for dressing, boiled for exactly 1 minute in a large amount of boiling water, then removed from boiling water and cooled for 10-15 minutes at room temperature (while we prepare everything else for the salad), acquire special properties. This provides the main “secret” of the taste of Caesar salad.

(If the eggs were stored in the refrigerator, then before boiling they must be kept to warm to room temperature for about 2-3 hours.

To speed up the pre-warming of such eggs, you can also use their 30-minute soaking in a large amount of slightly lukewarm (30 degrees C) well-salted water, always under a lid so that the water does not cool due to evaporation.)

Later, Caesar's brother Alex introduced his own innovations to the salad recipe, in particular, he added anchovies to the dressing, and called this variation “Aviator Salad.” He treated his friends with this salad, with whom he served as a military pilot at the airfield in San Diego.

Caesar was against such “salad” innovations, believing that Worcestershire sauce (see below) already provided enough piquancy.

Caesar salad today

Today, the well-known and advertised name “Caesar Salad” does not necessarily hide the same “Caesar” that was created in Tijuana in 1924. There are as many variations of its preparation as there are different restaurants in the world, and maybe more.

Chefs all over the world tirelessly “fantasize” about the theme of “Caesar” (in reality, they simply commercially exploit the famous name), adding more and more new ingredients to the classic recipe.

Such a local restaurant “Caesar” may include bacon, ham, turkey, shrimp, tuna, pike perch fillet, cut herring fillet, crayfish tails, and even Kamchatka crab claws.

As additions to the salad, you may be offered cheese, walnuts, tomatoes, Bell pepper, cucumbers, corn, raisins, pineapples, olives, potatoes, onions and even oranges.

In other places they season Caesar with sour cream, mayonnaise, cream with mustard, and even soy sauce.

What they don’t come up with:

• the most radical version of Caesar does not contain any salad greens at all,
• the most budget-friendly one is made from canned herring or sprat,
• and the most “new Russian” and sophisticated consists of tiger shrimp, squid, mussels, crab and avocado bavarois, and served with red caviar and herb sauce!

You can’t stop anyone from imagining, but this creativity has nothing to do with the salad invented almost 100 years ago by Caesar Cardini.

Although many of these salads are much more interesting in culinary terms original salad"Caesar", once built by Cardini on a quick fix, but these are other salads, called “Caesar” in the menu solely for reasons of additional attractiveness for customers.

The name of Caesar salad has nothing to do with the Roman emperor Julius Caesar; the salad owes its name and appearance to Caesar Cardini ( Caesar Cardini) - American chef of Italian origin. As often happens in cooking, Caesar Cardini I came up with the salad by accident. On July 4, 1924, the Independence Day of the United States, Hollywood stars came to Caesar's Place for a drink. At that time, there was Prohibition in America, but Caesar Cardini's restaurant was located on the border between the United States and Mexico, which gave him the opportunity to legally sell alcohol. Caesar had plenty of alcohol in stock, but there was no food at all. The cook decided to quickly prepare a salad using the ingredients available: lettuce, eggs, olive oil, Parmesan cheese, bread, Worcestershire sauce and garlic. The restaurant’s visitors, of course, really liked the salad, and subsequently this story acquired legends and new spicy details.

It has become very popular lately and has many recipes. Caesar is filled with shrimp, bacon, ham, turkey or chicken, herring, hard-boiled chicken or quail eggs, champignons, feta cheese or sheep cheese, walnuts or pine nuts, sweet peppers and even corn, raisins and pineapples. Today I invite you to cook Caesar salad with chicken. Our step by step recipe with photos will help you with this.

Ingredients

For the salad

• chicken fillet 400 gr
• iceberg lettuce 1 head of cabbage
• Cherry tomatoes 200 gr
• parmesan cheese 100 gr
• white bread 1/2 loaf
• garlic 2 cloves
• olive oil 3 tbsp.
• salt
• black pepper

For the Caesar sauce

• eggs 2 pcs
• olive oil 60 ml
• mustard 2 tsp
• lemon juice 3 tbsp.
• garlic 2 cloves
• parmesan cheese 50 gr
• salt

Preparation

Let's start preparing the salad by preparing the sauce. The eggs should not be cold; they should be removed from the refrigerator in advance (1-2 hours before) or placed in a bowl with warm water for 10-15 minutes.

Boil water in a saucepan and remove it from heat. Place eggs in boiling water and keep there for 1 minute, after which we take them out and cool at room temperature for 10-15 minutes. Beat the eggs into a bowl or blender.

Peel the garlic and pass it through a garlic press. Prepare lemon juice.

Three parmesan on a fine grater

Place all ingredients for the sauce in a blender bowl and blend until smooth.

Caesar sauce is ready.

Preparing Caesar salad

We start with crackers. Cut off the crusts from half of white bread (or loaf) and cut the bread into cubes.

Peel the garlic and crush it with the flat side of a knife blade, place it in a small bowl and pour in olive oil. Place the bowl in the microwave for 20-30 seconds. As a result of this operation, the oil will take away the aroma of garlic.

Place the bread cubes on a baking sheet and pour the garlic butter evenly over them. Place the baking sheet in an oven preheated to 180°C for 10-15 minutes until golden brown.

Wash the chicken fillet and cut it in half lengthwise, and then into pieces about 10 cm long. Salt and pepper the chicken.

Heat a little olive oil in a frying pan and fry the chicken over medium heat on both sides until golden brown.

Cut each piece of chicken into small slices (one piece makes chicken for one serving of salad).

This is what Iceberg lettuce looks like, it is very similar to cabbage. Unlike regular lettuce, Iceberg does not get soggy when the sauce is added and remains crispy. So, wash the head of lettuce and remove the leaves from the head.

We tear the lettuce leaves into fairly large pieces (it is believed that the lettuce should not be cut, but rather torn, because lettuce leaves cut with a knife can taste bitter, and torn lettuce will look better than chopped lettuce).

Wash the cherry tomatoes, cut them in half or (if the tomatoes are large) into quarters.

Cut the Parmesan into small thin slices with a paring knife.

And now that all the ingredients for the salad are ready, and the hungry household are already tired of waiting for lunch, let’s start assembling the salad. Place lettuce leaves on a plate, place chicken and parmesan slices on top.

Place croutons on top and pour sauce over salad. Place cherry tomatoes and our Caesar salad with chicken ready to serve!

Bon appetit!

• Olive oil - 2 tbsp. spoon (can be replaced with mayonnaise)
• Soy sauce - 2 tbsp. spoon
• Garlic (through a press) - 2 medium cloves (if you like)

Marinade No. 2.

• Vegetable oil - 1 tbsp. spoon
• Vinegar (or lemon juice) - 1 tbsp. spoon
• Mustard - ½ teaspoon
• Garlic (through a press) - 1 medium clove (if you like)

Fry the chicken correctly.

• Do not remove the remaining marinade and place the chicken in a frying pan with well-heated oil. It is important to place the whole breast with the outside side down so that the meat does not stick to the bottom. Fry on both sides until golden brown.
• It takes 2-3 minutes for the outside to turn golden. Only after this do we turn it over to the other side. After 2 minutes, reduce the heat to low, cover the pan with a lid and let simmer for 10-15 minutes.
• Remove the finished piece from the heat and place it on a napkin to absorb excess oil. Let it sit for 5-10 minutes before slicing.

How to bake marinated breast

• Place the fillet on a baking sheet greased with oil. Place in an oven preheated to 200 degrees for 30-35 minutes. Take it out to cool at room temperature and cut the already cooled meat into a salad.
• And if you wrap each breast in foil, the baking time will be reduced to 20-25 minutes even at a temperature of 180 degrees. Here it is important to give the chicken space and wrap it generously so that steam circulates inside the envelope. And let the meat cool in foil on the table.

How to determine the readiness of meat when frying and baking?

When a deep cut is made, clear juice is released.

How to boil brisket so it's juicy

Place the meat in hot salted water. Cook covered over medium heat for 30 minutes. Leave to cool in the broth.

The method is good for dietary options. It is better to postpone them after the holidays. The meat will still turn out drier than in a frying pan or in the oven. Therefore, chopped boiled fillet It is beneficial to mix it in advance with a small portion of the sauce and leave for 15-20 minutes before assembling the salad.

Selecting and preparing greens

We've sorted out the chicken, let's move on to the basis of the Caesar - green salad.

In the classics they use Romaine. In folk interpretations there is Iceberg, Chinese cabbage, arugula and the familiar Lettuce. We have listed leaf components in descending order of crunch. If you're bored with traditional Romaine, our favorite is the Iceberg recipe. In third place is Chinese cabbage.

The secret to the crunch is soaking in cold water.

Pour carefully washed leaves with very cold water for 15-30 minutes. Then dry thoroughly and put in the refrigerator.

The last decisive nuance: with the sauce we will mix only cuts lettuce leaves. This is what will prevent the salad from leaking and maintain the perky texture of the croutons.

Making delicious croutons

These are cubes of toasted white bread, crispy on the outside and soft on the inside. They are closer to croutons, but many housewives simply call them “crackers,” which misleads novice cooks. Completely dried crackers cannot be put in Caesar. They are too hard.

The first method is for crispy bread pieces.

Time for croutons at home - up to 30 minutes.

We take fresh (!) toast bread. Light, snow-white, square shape, it is in every supermarket. Only 150-200 grams in 7 slices. And endless potential for air crunch! After all, toast bread remains perfectly soft inside when dried.

Preparation.

Cut the slices into cubes, 1 cm on each side. You can cut or leave the crust on the bread to suit your taste.

The outstanding crunch has two secrets.- lemon juice with sugar and quick frying in oil after drying in the oven.

1. Mix 1 tbsp. a spoonful of lemon juice and sugar on the tip of a teaspoon. Using a clean hand, sprinkle the mixture onto the bread cubes and stir to combine. We post it on parchment paper on a baking sheet - in one layer, loosely. Brown in the oven, preheated to 180 degrees.
2. It remains to fry on a heated garlic oil- only 1-2 minutes. It's simple: add 1 tbsp. a spoonful of oil to taste and add a clove of garlic, crushed through a press. Heat the enriched oil in a frying pan for literally 10 seconds and golden the croutons in it until lightly crusted, as in the photo below. This will take 1-2 minutes, on medium heat, stirring constantly.

The second method of preparing crackers.

Economy option in the oven - from yesterday white loaf. It won't be as airy, but still acceptable. Season the chopped cubes with fine (!) salt and spices to taste (rub the mixture of Italian herbs between your fingers). Spray the slices with olive oil, for which we cover the neck of the bottle with our finger to create a thin stream. Place on parchment paper in one layer. Brown in the oven at 180 degrees.

Preparing the classic sauce

An authentic dressing made from eggs, olive oil, garlic, lemon and ready-made Worcestershire (or Worcestershire) sauce is much easier to make than fans of ready-made mayonnaise think.

Cooking time - 20 minutes.

For 5-6 servings we need:

• Chicken eggs - 2 pcs.
• Refined olive oil - 170 ml
• Garlic - 1 clove
• Worcestershire sauce - 1 tbsp. spoon
• Salt - 1/4 teaspoon
• Parmesan (three on a fine grater) -20 g

Additional ingredients (optional):

• Dry mustard - ½ teaspoon
• Black ground pepper- ¼ teaspoon

How we prepare Caesar sauce.

Take the eggs out of the refrigerator in advance or keep them in warm water. Place them in boiling water and cook from boiling for exactly 60 seconds. Place in cold water to stop the process. You will get a slightly thickened yolk and already set white just under the shell.

Remove the entire egg from the shell into a blender bowl. Add Worcestershire sauce and lemon juice. Add olive oil in portions, whisking at high speed until a thick emulsion similar to mayonnaise is formed.

Finally, add Parmesan and blend again with a blender until smooth.

Grease the jar where the sauce will be stored with garlic, but do not leave the garlic in the container. We only need the smell, no pungency. Pour the sauce into a garlic jar.

Alternative sauce from available products

In addition to the classic, we suggest trying a second dressing - simple but refined, with sweet mustard and familiar spices.

Cooking time - 10 minutes.

We need:

• Mayonnaise - 2 tbsp. spoons
• Sweet mustard (Dijon) - 2 tbsp. spoons
• Garlic - 2 pieces (pass through a press)
• Juice of 1 large lemon - 50 ml
• Salt - ½ teaspoon
• Ground black pepper - ½ teaspoon
• Refined olive oil - 200 ml
• Parmesan cheese (grated) - ½ cup

How we cook.

Combine all ingredients except butter and cheese in a blender. At high speed we twist into an emulsion. Add oil in a thin stream while the blender continues to operate. At the end, add parmesan shavings, 5-6 pumps of the blender in pulsating mode - the sauce is ready!

Both in a restaurant and at home, Caesar salad with chicken is assembled immediately before a meal from the cooled ingredients.

Recipes with photos will help you repeat the delicious improvisation on a plate. Our goal is a chaotic and picturesque arrangement of meat and croutons on a green bed of leaves, just mixed with sauce.

Classic Caesar with original sauce

Ingredients for 1 serving:

• Chicken fillet - 100 g
• Salad - 100 g
• Croutons - 40 g
• Sauce - 1-1.5 tbsp. spoon

Assembling the salad plate.

We tear the salad with our hands into bite-sized strips. Add the sauce and mix gently with two large spoons or spatulas.

Lay out pieces of chicken - small strips or slices.

Sprinkle with croutons and Parmesan, which we grate on a medium grater.

Alternative option for cheese. Replace the chips with thin short slices, cut from the piece using a vegetable peeler. For 1 serving, 4-5 slices.

With chicken and croutons with Chinese cabbage

This simple recipe requires minimal time. The ingredients are available in any supermarket.

For 1 serving we need:

• Chinese cabbage (thin part of the leaf) - 100 g
• Chicken fillet - 100 g
• Croutons - 40 g
• Parmesan cheese (or other hard cheese) - 10 g
• Sauce (optional) - 1-1.5 tbsp. spoon

How to cook.

Let's prepare cabbage leaves like lettuce leaves: see at the beginning of the article.

Choose the second sauce, where all the ingredients are simple and clear.

Let's assemble the salad in portions - according to the classic scheme.

Let's cut out the too thick middle part from the Beijing. Cut or tear a thin part of the leaf with your hands and mix with the second simplified dressing.

Place the chicken, croutons on the cabbage bed and sprinkle with grated cheese. Don't forget to add cheese slices, as in the photo below.

Two delicious ideas.

1. We revive the ensemble with halves quail eggs and cherry tomatoes.
2. Avocado will also please your taste buds. Cut into 1-1.5 cm pieces, place on a board and lightly brush with sauce. Carefully place it on the cabbage bed - in a chaotic order, alternating with chicken and croutons.

Simple Caesar with iceberg lettuce - video

The video below uses cherry tomatoes, iceberg lettuce and a signature sweet grain mustard sauce. Expect some nice chat about the difficulties of recreating the perfect classic and a very nice recipe ala Caesar. All stages - chicken, croutons, sauce - were made step by step at home.

We will be glad to know that you have no doubts about your ability to prepare Caesar salad with chicken at home. The recipe with photos covers all the nuances and will lead step by step to the success of even a novice experimenter. Don't be afraid to fantasize, but keep in mind the principles described. And then your improvisation will gain many fans!

This snack was invented by Caesar Cardini at the beginning of the last century. Each chef brings something different to the dish, but the basics remain the same. The following explains how to make your own Caesar salad at home.

Ingredients: half a kilo of chicken fillet, 3-4 slices of dry white bread, 60 g of Parmesan, a bunch of fresh lettuce leaves, chicken yolk, 5-7 tbsp. spoons of quality olive oil, garlic, half a lemon slices, 2 tbsp. spoons of mustard, fine salt, a mixture of ground peppers.

1. The chopped garlic is poured with olive oil. After 10-12 minutes, cubes of white bread are fried on it. During this time, the oil will be maximally saturated with the aroma of garlic.
2. Poultry fillet is cut small pieces, sprinkle with pepper, salt and leave for about 15 minutes. Next, the meat is fried in the remaining garlic oil.
3. The cheese is cut into thin translucent slices.
4. For dressing, soft-boiled yolk is ground with mustard, lemon juice, and salt. You can add any spices.
5. All prepared ingredients are laid out on lettuce leaves.

At the very end, the classic Caesar is topped with ready-made dressing.

A simple quick recipe

Ingredients: 1 teaspoon lemon juice, mayonnaise, dry garlic, 120 g ready-made white croutons, 4 cherry tomatoes, 180 g hard cheese, 4 leaves Chinese cabbage, large chicken fillet, table salt.

1. Fillet pieces are fried until golden brown. The cheese is finely grated. Cherries are cut into halves, and cabbage into thin strips.
2. All components are connected.
3. The appetizer is sprinkled with prepared crackers.

A sauce made from mayonnaise, lemon juice, dry garlic and salt is served separately.

With smoked chicken

Ingredients: a bunch of lettuce leaves (Iceberg is best), 70 g Parmesan, 4 baguette slices, 2 smoked chicken legs, large tomato, chicken egg, 1 teaspoon mustard, juice of half a lemon, Italian herbs, fine salt.

1. For the sauce, grind a soft-boiled egg in a blender with lemon juice and mustard. The mixture is salted and sprinkled with seasonings.
2. Baguette cubes without crust are dried in a dry frying pan.
3. The salad is torn by hand, the leg is chopped into strips, the cheese is grated, and the tomato is cut into large slices.

All ingredients are combined, sprinkled with crackers and seasoned with sauce.

With added beans

Ingredients: a cup of white boiled beans, 3 slices of day-old white bread, 60 g grated cheese, a pinch of granulated garlic, 5-6 lettuce leaves, tomato, red onion, 60 ml yogurt mayonnaise, fine salt.

1. Bread cubes sprinkled with garlic are fried until golden brown.
2. Onion, tomato and lettuce are randomly cut and mixed in a salad bowl.
3. Add beans and croutons to the ingredients. Cheese is rubbed on top.

The appetizer is seasoned with yogurt mayonnaise and salted to taste.

Caesar with Chinese cabbage and chicken

Ingredients: 320 g of Chinese cabbage, 240 g of chicken breast, 90 g of cheese, a handful of ready-made white croutons, tomato, 80 ml of Caesar dressing, a couple of cloves of garlic.

1. The boiled breast is cooled and cut into bars.
2. “Beijing” is chopped into large strips, the tomato is cut randomly.
3. The cheese is crushed using a grater.
4. All ingredients are combined in a deep bowl.

All that remains is to season the finished Caesar with chicken with store-bought sauce mixed with chopped garlic.

With egg sauce

Ingredients: two very large chicken eggs, 1 teaspoon of sweet mustard and the same amount of bee honey, a pinch of salt, 70 ml of quality olive oil, freshly squeezed juice from half a lemon, dry garlic to taste, large chicken breast, juicy fleshy tomato, homemade white garlic croutons, a slice of Parmesan, a bunch of lettuce leaves.

1. Eggs are boiled in boiling water for no longer than one minute. After cooling, it is crushed with a blender. If the eggs were in the refrigerator after boiling, they should be left for a couple of hours at room temperature before chopping.
2. Honey, garlic, mustard, salt, lemon juice and olive oil also go into the blender. All ingredients are combined again.
3. Breast pieces are fried in a frying pan or grilled.
4. The tomato is cut coarsely.
5. Lettuce leaves are torn directly by hand.
6. The prepared products are combined, sprinkled with very finely grated cheese and crackers, and generously poured over with sauce.

The appetizer will not need additional salt. To taste, you can sprinkle the salad and chopped walnuts.

With anchovy mayonnaise dressing

Ingredients: large tomato, poultry fillet, a bunch of lettuce leaves, a handful of ready-made white croutons, a piece of hard cheese, 3 tsp. full-fat mayonnaise, 1 tsp. sweet mustard, 3 anchovies, a couple of cloves of garlic to taste, 60 ml of freshly squeezed lemon juice, a little less than a glass of olive oil, a pinch of salt and pepper.

1. The first step is to make the Caesar salad dressing. To prepare it, add anchovy fillets, garlic, freshly squeezed citrus juice, mayonnaise, mustard, salt and pepper to the bowl of a blender or food processor. The ingredients are ground to a paste.
2. Then olive oil is added little by little to the almost finished sauce until the desired consistency of the mass is achieved.
3. To make the base of the salad, chop the tomato in any convenient way and tear the lettuce leaves by hand.
4. The chicken is cut into pieces and cooked on the grill. You can even just fry it or boil it.
5. All that remains is to combine all the ingredients, pour the sauce over them, sprinkle with crackers and grated cheese.

It is advisable to cool the dressing for at least half an hour before serving. The amount of garlic and mustard in it should be adjusted to your own taste.

How to cook with shrimp?

Ingredients: 420 g large shrimp, a bunch of lettuce, a large slice of white bread, 4-5 pcs. cherry tomatoes, 2 chicken eggs, garlic, 2/3 tbsp. olive oil, 3-4 tbsp. spoons of freshly squeezed lemon juice, 1 teaspoon each balsamic vinegar, granulated sugar and mustard, salt, a mixture of ground peppers.

1. To make Caesar salad delicious according to this recipe, first of all you will have to choose quality shrimp. They should be meaty and not frozen. The seafood is boiled in water with bay leaves or fried in olive oil with garlic.
2. Bread without crust is cooked in the remaining oil in the pan until golden brown.
3. Tomatoes are cut into halves, cheese is finely grated, lettuce is torn directly by hand.
4. For the sauce you need to combine all the remaining ingredients. Before doing this, boil the eggs for no longer than 1 minute. The components are ground in a blender.

All prepared products are combined in a salad bowl and seasoned with ready-made sauce.

With bacon and eggs

Ingredients: lettuce (head), 1 tbsp. a spoonful of natural yogurt (unsweetened), a handful of homemade white garlic croutons, 6 strips of bacon, 2 boiled eggs, 60 g finely grated Parmesan, a few drops of lemon juice, salt, 4 tbsp. spoons of olive oil.

1. Bacon is fried in a dry frying pan. Boiled eggs cut into quarters.
2. The salad is torn by hand.
3. The products are combined in a salad bowl, sprinkled with cheese and croutons.

The appetizer is served immediately with a dressing of mixed yogurt, lemon juice, olive oil and salt.

With added walnuts

Ingredients: 80-90 g of any hard cheese, medium chicken breast, 90 g of kernels walnuts, white bread for croutons, dry garlic, mayonnaise, a bunch of green lettuce, salt.

1. The salad is torn by hand. The cheese is cut into miniature cubes. The kernels of the nuts are coarsely chopped.
2. The breast is boiled in salted water, after which it is divided into fibers.
3. Cubes of white bread are sprinkled with oil, sprinkled with garlic and dried in the oven until crispy.

All ingredients are mixed, salted and seasoned with mayonnaise. To prevent the croutons from the sauce from turning into an unappetizing “porridge,” you need to add them to the appetizer immediately before serving the treat.

Caesar with chicken, tomatoes and cheese

Ingredients: 6-7 quail eggs, 420 g fillet smoked chicken, 6 cherry tomatoes, 90-110 g of hard cheese, ready-made white croutons with garlic, half a kilo of Romaine lettuce (or any other leafy one), ¾ cup of olive oil, a few drops of lemon juice, 1 teaspoon of Worcestershire sauce, salt, pepper taste.

1. The chicken is cut into thin strips.
2. Divide the cheese equally. Half is finely grated, and the remaining part is cut into thin slices.
3. From hard-boiled eggs, only the yolks will be used. They are ground with lemon juice and special sauce, mixed with butter, salt, and pepper.
4. Pieces of chicken, halves of cherry tomatoes, grated cheese, and torn lettuce are poured into a spacious cup.
5. The top of the appetizer is decorated with crackers and cheese slices.

The sauce is served separately with the treat, after it has been left for at least 12-15 minutes in the cold.

Diet recipe

Ingredients: 60 g grated Parmesan, fresh garlic to taste, ready-made crispy white bread croutons, large meaty tomato, head of Romaine lettuce, 4 tbsp. spoons of lemon juice, 6 pcs. anchovy fillet, 6 tbsp. spoons of quality olive oil, chicken breast, 1 teaspoon of Dijon mustard, fine salt.

1. The chicken is boiled or baked in foil, after which it is cut into small pieces.
2. Fish fillet, garlic to taste, lemon juice and mustard are placed in a blender bowl, and then beaten into a thick, homogeneous mass.
3. Salt and butter are added to the sauce.
4. The salad is coarsely chopped, the tomato is cut randomly.
5. All prepared ingredients are combined in a salad bowl and poured with sauce.

The Caesar salad is like everyone else's popular dish, has its own story. And, as often happens, his appearance was due to chance.

Once upon a time, after World War I, two brothers, Caesar and Alex Cardini, emigrated from Italy to the United States. Later, in the Mexican town of Tijuana, located right on the border, they opened a small hotel with a restaurant, Caesar's. This allowed them to bypass the strict Prohibition Law and treat guests to excellent booze. As legend has it, on Independence Day, July 4, 1924, the hotel was full of guests and food supplies were running low. Then Caesar had to look for a way out of the situation, and he decided, as an experiment, to create a new dish from what was in the kitchen. The ingredients used were eggs cooked in a special way, lettuce, bread, Worcestershire sauce, olive oil, Parmesan cheese and garlic. Caesar rubbed the plates with garlic, placed lettuce on them, added eggs (the eggs were immersed in boiling water for exactly 1 minute, resulting in an ideal base for dressing), lemon juice, Worcestershire sauce and olive oil, and generously sprinkled garlic croutons on top. .

Today, this salad in a variety of variations is present on the menu of almost all restaurants and cafes, however, over time, the classic recipe has undergone significant changes and the salad has received new ingredients. Perhaps the most popular variations are “Caesar” with chicken breast and with shrimp. It would seem that preparing such a salad is quite simple, but “Caesar” also has its secrets.