Caesar salad with chicken and croutons at home

There are probably few culinary experts left who have not yet tried the classic Caesar salad with chicken and have not prepared it for their households and guests for the holiday. Perhaps you even prepared it for an ordinary lunch or dinner, because the salad is very light, but at the same time nutritious.

Still wondering how the name of this beloved salad is connected with the name of the great emperor? We hasten to reassure you - no way. This sonorous name was borne by the most likely inventor of the dish - Caesar Cardini.

In the distant 20s of the last century, he was the owner of a hotel, with a restaurant and a casino under one roof. The establishment was located in Tijuana, a Mexican town in close proximity to the US border. It is not surprising that it was especially popular among American citizens, “exhausted” by prohibition in their native country.

As the legend tells, everything happened on Independence Day 1924. Rich Americans flocked to Tijuana in large numbers to celebrate this great holiday. And so it happened, Cardini did not pay for the products. Customers demanded appetizers to go with their drinks, and all that was left in the kitchen was lettuce, eggs, Parmesan, white bread and various dressings - aromatics, herbs, olive oil and Worcestershire sauce. From such a simple set of products, the resourceful Italian created a salad that brought him world fame.

Of course, there are several more versions of the appearance of this wonderful dish, just as there are many variations in its preparation. The salad has become so popular in the world that almost every restaurant considers it necessary to add it to its menu. We suggest you prepare it at home and surprise everyone present at the table with your culinary talents.

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Recipe for Caesar salad with anchovy and caper dressing

The sauce for this salad is prepared with the addition of anchovies and capers, which gives the taste of the finished dish a touch of piquancy. In addition, instead of the usual Parmesan, more flexible cheddar cheese is added to it. This Caesar salad with chicken is not so close to the classic version, but its unusualness does not go beyond the concept of a salad. Either way, it's a tasty version worth trying.

You will need:

romaine lettuce (you can use any other leafy one) – 200 g;
large chicken fillet – 2-3 pcs. (about 900 g);
cheddar cheese – 50 g for sauce + 100 g for salad;
toaster bread – 4 slices;
vegetable oil 110 g for sauce + 1 tbsp. l. for chicken and frying breadcrumbs;
capers – 5-6 pcs.;
mustard – 1.5 tsp. for sauce + 1 tbsp. l. for marinating meat;
egg – 1 pc.;
anchovies – 2 pcs.;
tomato – 1 pc.;
salt, dried aromatic herbs (basil, thyme and others to taste), ground pepper.

Cooking steps:

1. Pour oil into a sauce bowl, add mustard and beat in the egg. Place the blender in there so that the yolk remains inside the socket. Whisk the mixture until it turns into a creamy emulsion.

2. Chop the capers and anchovies, finely grate the cheese and add to the sauce. Season with salt and pepper lightly (a small pinch will be enough), and beat the mixture again until smooth.

3. Wash and dry the salad. Cut it into small strips, add half of the prepared sauce and stir.

4. Cut the crust from the pieces of bread and chop into small cubes (1.5-2 cm on a side), transfer them to a frying pan. Add oil, a pinch of pepper and dried herbs. Place the frying pan over medium heat and fry the crackers until they turn golden. Cool them directly on the plate.

5. Cut the fillet lengthwise, not reaching the edge, so that you can unfold it (make it flatter). Lightly pound the meat with a hammer, season with pepper and salt, and sprinkle with aromatic herbs. Lubricate the fillet layers with mustard and vegetable oil, “massage” them so that the sauce is absorbed.

6. Fry in a frying pan on both sides until the meat is browned (4-4.5 minutes), cool on a paper napkin.

You might be interested in: Champignon shish kebab. Recipes for the grill and oven. How to marinate and cook deliciously.

7. Wash the tomato, dry it and cut lengthwise into 6-8 pieces. Grate the cheese (fine grater). Place the salad soaked in the sauce on portioned plates, sprinkle with croutons on top, and place tomato slices.

8. Cut the meat into pieces about 2.5 cm wide. Place them next to the salad (half a fillet on one plate) and spread them apart so that it looks like a fan. Place the remaining sauce on top of the meat and sprinkle with cheese.

At this stage, the Caesar salad with chicken is ready. You can set the table. Bon appetit!

Light and healthy Caesar salad with chicken, avocado sauce and baked tomatoes

What makes this dish special is not only the exclusive avocado sauce, but also the grilled tomatoes (you can use the oven or a frying pan). The recipe, of course, differs from the classic one, but lovers of new flavor combinations will definitely like it. If you love Caesar salad with chicken, but it’s a little boring, then feel free to try preparing these alternative options.

You will need:

small chicken breast – 1 pc. (or chicken fillet – 2 pcs.);
lettuce – 2 bunches (about 200 g);
bread or loaf – 2 pieces;
vegetable oil – 2 tbsp. l. for greasing the electric grill + 2 tbsp. l. in sauce + 1 tbsp. l. for crackers;
parmesan – 100-120 g;
ripe avocado – 1 pc.;
lemon – 1 pc.;
cherry tomatoes – 6 pcs.;
mustard – 0.5 tsp;
garlic – 2 cloves;
salt, pepper, paprika.

Cooking steps:

1. Separate the bones and skin from the breast, wash the resulting two fillets and dry with napkins. Sprinkle with spices on one side (take a little, literally a pinch for all the meat), rub them in a little and leave the meat to marinate.

2. Rinse the lettuce leaves thoroughly and leave them to dry on a towel.

3. Wash and dry the tomatoes. Finely grate the Parmesan.

4. Peel and wash the garlic, finely chop 1 clove, combine with oil, stir.

5. Cut the bread into cubes with a side of about 2 cm, add a pinch of salt and pepper to them. Place them in a heated frying pan, pour garlic oil there and add a pinch of grated Parmesan. Lightly fry the croutons until golden brown.

6. Wash the avocado, cut in half and remove the pit. Remove the skin and cut the pulp into cubes (size does not matter). Wash the lemon and cut off the zest. Squeeze the juice from half a citrus. Coarsely chop the second clove of garlic. Place all these ingredients in a mixer bowl and add 1 tbsp. l. parmesan, vegetable oil and mustard. Beat until smooth - you get a light green mass with a consistency reminiscent of mayonnaise or thick sour cream.

7. Preheat the grill and brush the inside of the grill with oil using a pastry brush. Add the tomatoes and bake them for 3-4 minutes. Following the tomatoes, place the fillets on the grill, again lightly brushing the surfaces with oil. Cook the meat for 4 minutes (it is important not to dry it out), when it cools down, cut it across the grain into pieces about 2 cm wide.

8. Tear the salad into large pieces, add half of the remaining Parmesan and two-thirds of the sauce to it, mix. Place the crackers there and mix again.

9. Place the salad on two serving plates, place three tomatoes and one chopped fillet on the edge. Place the remaining sauce on the meat and sprinkle the dish with the remaining Parmesan.

Caesar salad with chicken according to this recipe can be considered a dietary dish, especially if the food is not fried in oil, but baked in the oven. But even this version is incredibly tasty.

Caesar salad with chicken like in a restaurant - step-by-step preparation with photos

Required ingredients:

Basic set of products:

chicken fillet – 1 pc. (large);
garlic – 1.5 cloves (1 for the marinade, 0.5 for the crackers);
loaf – 100 g;
lemon juice – 1 tbsp. l.;
turmeric – 0.5 tsp;
soy sauce – 50-70 ml;
olive oil – 30 ml;
lettuce leaves – 70-100 g;
cherry/regular tomatoes – 5-6/1-2;
grated parmesan – 2-3 tbsp. l.

For the sauce you will need:

egg yolks – 2 pcs. (from selected eggs);
sugar, salt - a pinch;
olive oil – 50-70 ml (to obtain a thick consistency);
lemon juice – 1 tsp;
filleted anchovies – 2 pcs.;
Worcestershire sauce - 1 tsp;
garlic – 0.5 cloves;
grated parmesan – 1 tsp.

Cooking algorithm step by step:

Cut the breast into small oblong pieces and place in a deep bowl. Peel 1 garlic clove, chop with a knife, add to the chicken. Put turmeric there, squeeze out a spoonful of lemon sauce (make sure that the bones do not get into the chicken), pour in the soy sauce. Mix everything well, leave the chicken to marinate for 30-60 minutes. You can stir a couple of times during this time so that the bird absorbs the marinade more evenly.

Finely chop half the garlic cloves with a knife. Heat the frying pan well, pour 1-1.5 tbsp into it. l. unrefined olive oil, pour garlic into it. Fry a little, stirring, literally for 20-30 seconds. Then add the bread cut into small pieces and mix. It is important not to overcook the garlic - when it starts to burn, it will give an unpleasant bitter taste to the crackers. Fry the croutons until golden brown, remove from the pan.

Fry the marinated chicken slices in the remaining olive oil (preheat) for a couple of minutes on each side. After removing from the stove, cool the meat.

For this variation of "Caesar" it is better to take leaves of Roman lettuce (it is known under the names romaine, romaine, romaine), which is what this dish is prepared from in most good restaurants. But when preparing the salad yourself, you can replace it with lettuce, iceberg or other varieties that your home gourmets prefer. Tear the green leaves with your hands, quite coarsely, but carefully. Place them on a flat dish or in a deep salad bowl.

Top with an even layer of chicken.

Sprinkle generously with sauce.

Then add golden brown croutons.

Sprinkle with finely grated Parmesan cheese.

Decorate with cherry tomatoes, cut into 4 parts. You can spread a little more sauce on top.

https://www.youtube.com/watch?v=mOFXmAIR1RM

Salad ready!

How to make Caesar salad with smoked chicken and mayonnaise

This recipe can be called a simplified, or “male” version of Caesar salad. There is no need to fuss with a special sauce - the dish is seasoned with regular mayonnaise and lemon juice, and the ingredients used are Chinese cabbage leaves and ready-made smoked chicken. This is how you can prepare Caesar salad with chicken with a minimum of time, but without losing taste.

You will need:

white bread (loaf or baguette) – 2-3 pieces;
smoked ham – 1 pc.;
garlic – 2 cloves;
“Provencal” mayonnaise – 50 g (about 1.5-2 tbsp.);
Chinese cabbage – 200 g (2 large leaves);
lemon - half;
cherry tomatoes – 100 g (5-6 pcs., depending on size);
olive oil – 1 tbsp. l.;
hard cheese – 50 g.

Cooking steps:

1. Cut the bread (without cutting off the crust) into small cubes with a side of about 3 cm, place on a baking sheet. Preheat the oven to 150° C, place a baking sheet in it. When the bread is browned (5-7 minutes will pass), remove the crackers and place them in a deep plate.

2. Peel and wash the garlic, grate 1 clove on a fine grater (you can use a garlic clove). Add garlic and olive oil to the crackers and mix well.

3. Peel the chicken leg. Separate the meat from the bones, cut it into even pieces (the size of crackers) and place in a deep dish.

4. Remove the hard core from the cabbage leaves with a knife. Cut them in half, cut them into strips about 2 cm wide and send them to the chicken. Grate the second clove of garlic, add it along with mayonnaise, squeeze out lemon juice. Stir the salad.

5. Grate the cheese on the fine side of the grater. Wash the tomatoes and cut them in half lengthwise.

Transfer the salad to two plates, first sprinkle with croutons, then with cheese, and place tomatoes around the edges.

Caesar with chicken and croutons: cook at home

I think everyone loves this holiday salad. Do you cook it at home? Or do you still buy it in the store?! If the second answer is typical for you, then look at the following variation of preparation, maybe then you will want not to buy, but to make this delicacy yourself.

We will need:

Chicken fillet - 300 gr.;
White bread - 300 gr.;
Parmesan cheese - 200 gr.;
Salad - 200 gr.;
Tomatoes - 200 gr.
Olive oil - 100 gr.;
Garlic - 3 cloves;
Provençal herbs - to taste;
Caesar sauce - to taste.

Cooking method:

1. Chicken fillet must be cut into cubes and fried in olive oil with garlic.

2. Cut the bread into small cubes and fry until golden brown with Provençal herbs.

3. The leaves must be washed, dried, and cut into large pieces. Cut the tomatoes into slices and grate the cheese on a coarse grater.

On a note!! You can use any cheese, as long as it is hard.

4. Place lettuce, chicken, tomatoes and croutons on plates. Pour over the sauce and sprinkle cheese on top. Salad with chicken and croutons is ready! Bon appetit!!

Caesar salad with Chinese cabbage and original Caesar dressing

Another variation of Caesar salad with chicken. This time the dish is prepared using both leaf lettuce and tender Chinese cabbage. Oyster sauce gives the sauce a special taste and aroma, which can be replaced with a small amount of herring caviar.

You will need:

leaf lettuce – 250 g;
Chinese cabbage – 300 g;
large chicken breast – 1 pc. (approximately 800-900 g);
fresh white bread (loaf) – 3-4 pieces;
olive oil – 2 tbsp. l. for frying crackers + 3 tbsp. l. into the sauce;
quail egg – 7-8 pcs.;
sunflower oil – 50 ml (3 tbsp.);
lemon juice – 2 tsp. (squeeze fresh citrus from half);
mustard – 1 tsp;
garlic – 2-3 cloves;
chicken eggs – 3 pcs.;
oyster sauce – 2 tbsp. l. (50 g) or salted herring caviar - 1 tbsp. l.;
medium-sized tomato – 5-6 pcs.;
sugar – 1 tbsp. l. without slide (20 g);
mayonnaise – 2 tbsp. l. (approximately 60-70 g);
hard cheese – 90 g for sauce + 150 g for salad;
parsley - 1 sprig.

Cooking steps:

1. Boil 1.5 liters of water in a saucepan and place the washed chicken breast in it. When it boils again, use a slotted spoon to remove the foam from the surface of the broth. Reduce the heat. Cook the meat for 25 minutes, add 1 tsp. salt. After another 5-10 minutes, remove from the heat and place the breast on a plate to cool.

2. Preheat the oven to 220° C. Cut the bread into large cubes (about 2 cm wide and high), place the future croutons on a baking sheet. Drizzle them lightly with olive oil and sprinkle with a pinch of salt and place in the oven. Within 3-4 years the croutons will be ready (watch them so that they are only browned and not burnt), remove them and transfer them to a plate.

3. Fill chicken and quail eggs with water (definitely cold), add salt (1 tsp, maybe a little more). Place the saucepan on the fire. Exactly 1.5 minutes after the start of boiling (over low heat), transfer the chicken eggs to a bowl of cold water. Continue cooking the quail for another 3 minutes (for a total of 4.5 minutes). Refrigerate them the same way you would chill chicken ones.

4. Grate the cheese intended for the sauce (use a fine grater). Peel and wash the garlic cloves, cut them into several pieces.

5. Carefully peel the chicken eggs (they are soft-boiled, so they are runny) and place them in a bowl or blender. Add the remaining ingredients for the sauce there - mayonnaise, olive and sunflower oil, sugar, mustard, oyster sauce, cheese, garlic, lemon juice.

6. Whisk thoroughly - you will get a thick sauce, reminiscent of mayonnaise, but with a spicy taste and smell. If you like greens (dill, parsley, cilantro), then before you start whisking, you can add them (finely chop them first). Place the sauce in a tight bag.

7. Remove the skin from the breast. Separate the meat from the bones, cut the fillet into thin slices across the grain.

8. Wash the salad, dry it (you can use a woven or paper towel), cut into strips 1.5-2 cm wide. Chop the cabbage a little smaller. Cut the tomatoes into small slices, grate the cheese (use a fine grater). Peel the quail eggs and cut them lengthwise into quarters.

9. Take a deep dish (preferably transparent) and place the ingredients in it in thin layers without compaction. Pour the sauce out of the bag in a thin stream in the form of a mesh; to do this, cut off one of the corners of the bag with scissors. Follow the order of installation: lettuce, cabbage, sauce, chicken, tomatoes, cheese. Pour the sauce over again, sprinkle with croutons and repeat again (leave some salad and chicken).

At the last stage, place the remaining meat and salad, quail eggs on top of the cheese, make a mesh of sauce and sprinkle with crackers. Insert a sprig of parsley into the finished salad in the middle. You will get a delicious layered Caesar salad with chicken.

How to make a classic Caesar with chicken, croutons and tomato

Here's another version of the classic Caesar that will definitely captivate you - pieces of the most tender chicken fillet, crispy garlic croutons, delicately flavored quail eggs and delicious Cherry tomatoes... It's just a taste delight!

Ingredients:

8-10 Cherry tomatoes;
a handful of Parmesan cheese;
300 g chicken fillet;
100 g crackers;
3-4 quail eggs;
lettuce leaves;
2 cloves of garlic.

For the sauce:

1 egg yolk;
1/2 tsp. mustard;
50 ml. olive oil;
30 g Parmesan cheese;
1 clove of garlic;
half tbsp. lemon juice;
salt, pepper to taste.

Preparation:

1. First, prepare the sauce. Mix egg yolk, salt, pepper, mustard thoroughly with a whisk. Then gradually pour in the olive oil, whisking the mixture quickly. Add a clove of garlic, passed through a press, lemon juice and grated cheese. You should get a thick, flavorful sauce.

2. Now let's start frying the chicken fillet. Crush a couple of garlic cloves with a knife and throw them into heated vegetable oil. And as soon as the garlic is browned, fry the fillets cut into pieces and do not forget to add salt and pepper. Transfer the finished fillet to a plate.

3. Meanwhile, let's start preparing the crackers. To do this, cut the loaf into cubes and fry in garlic oil, adding salt and pepper to taste.

4. In a separate bowl, tear the lettuce leaves into pieces and mix them with the prepared sauce. This will make the snack tastier. Just leave a small part of the sauce for further decoration.

5. Divide the Cherry tomatoes in half or into quarters.

6. Finally we begin to assemble the dish. Place lettuce leaves in sauce in a serving dish, then pieces of chicken fillet and grated cheese. Place tomato slices along the edges and sprinkle the top with crackers and quail egg slices. All you have to do is add the remaining sauce and you're done!

There are only 4 recipes for Caesar with chicken, but they are the most classic and easiest to prepare. Be sure to prepare this salad for the upcoming New Year 2021! Which one did you like best? Please tell us by leaving your comment below.

Original Caesar with chicken, ham and mushrooms

This original Caesar salad recipe combines the richness of ham, cheese, eggs and fried chicken with the juiciness of tomatoes and lettuce. This “symphony” is complemented by pickled mushrooms and a sauce based on mayonnaise and French mustard. This is a rather free interpretation of a famous dish, but it turns out very appetizing and beautiful in a festive way.

You will need:

small chicken fillet – 1 pc. (approximately 300 g);
ham (or minced ham sausage) – 200 g;
eggs – 4 pcs.;
pickled mushrooms (can be homemade) – 100 g;
hard cheese – 200 g;
French or American mustard (the main thing is not spicy) – 1 tsp. with a slide;
vegetable oil – 2-3 tbsp. l.;
medium tomato – 1 pc.;
garlic – 2 medium cloves;
green onions - a bunch;
lettuce – 1 bunch;
mayonnaise – 5 tbsp. l. (approximately 150-170 g);
parsley – 2-3 sprigs;
salt, ground pepper;
store-bought crackers (any) – 35-40 g (half a small pack).

Cooking steps:

1. Wash the fillet, dry it and cut it lengthwise into thin (about 3 mm) layers. Lightly pound the meat and sprinkle each piece with a little salt and pepper. Pour oil into a frying pan or saucepan, heat it over medium heat, and after 3-40 seconds add the fillet. Fry until the meat turns white, but not too browned - first on one side, then on the other (about 2 minutes each). Place on paper towels to cool and drain excess fat.

2. Place eggs in a saucepan with cold water, add 1 tsp. salt and put on fire. Be sure to wait until it boils to reduce the heat, cook for exactly 8 minutes, then quickly plunge into cold (or better yet, ice) water. Clean it after 10-15 minutes.

3. Rinse the salad, shake off the water and leave to dry on a paper or woven napkin.

4. Peel and wash the garlic, chop with a garlic press into a bowl with mayonnaise. Put the mustard there and mix everything well.

5. Cut the sausage and cooled fillet into strips 4.5-5 cm long and about 1 cm wide. Also chop eggs, tomatoes and cheese (you can use a knife with a shaped blade to cut cheese). Remove the mushrooms from the brine and cut them in half or four lengthwise, depending on their size. Finely chop the onion and tear half of the lettuce leaves into arbitrary pieces. Place everything in a large bowl, stir, add sauce and stir. If there is not enough sauce (the croutons absorb it quickly), add 1-2 tablespoons of regular mayonnaise.

In transparent bowls (glasses, wide glasses), place a lettuce leaf with the stalk down - so that the tip peeks out 1.5-2 cm. Place 2-3 spoons of lettuce there (as much as will fit), stick 2-3 leaves on top parsley Caesar salad with chicken, ham and mushrooms can be served in one large salad bowl or portioned bowls. Bon appetit!

Light Caesar salad with chicken breast and yogurt sauce

This recipe can be recommended to anyone who doesn’t really like the taste and consistency of the original Caesar dressing. Caesar salad with chicken is dressed with a special mixture based on yogurt, so it turns out to be less calorie - a nice bonus for those who do not want to gain weight during the holidays.

You will need:

large chicken fillet – 1 pc. (approximately 400-450 g);
lettuce – 1 bunch (6-8 sheets);
fresh bread (optionally a loaf) – 4 slices;
mustard – 1 tsp;
yogurt without additives (homemade can be used) or low-fat sour cream (12%) – 400 g;
garlic – 2 cloves;
olive oil – 3 tbsp. l. (2 tbsp for croutons + 1 tbsp for sauce);
grated parmesan – 4 tbsp. l. (3 tbsp for sauce + 1 tbsp for salad);
ground pepper (optionally a mixture of peppers), dry aromatic herbs, salt.

Cooking steps:

1. Wash the fillet, dry it with paper towels and cut lengthwise into 2-3 flat pieces. Lightly salt and pepper the meat on both sides. Heat a grill pan over medium heat and fry the fillet pieces (no need to add oil). Fry until golden brown (about 2-3 minutes), turn over and fry the same way. Remove from the pan onto a plate and let the meat cool.

2. Cut the bread into cubes with a side of 2-2.5 cm. Add salt, pepper and herbs (just a pinch), 2 tbsp. l. oil and stir. Place the croutons in a frying pan and fry over medium heat (stir so that they dry evenly). Determine readiness by color - the crackers should brown nicely, but not burn. To cool, transfer them to a plate as well.

3. Wash the lettuce leaves and place them on a napkin to dry. Peel and wash the garlic.

4. Place yogurt in a deep bowl, add Parmesan, a pinch of pepper, oil, mustard, 1 tsp. salt and garlic (use garlic to chop it). Stir the mixture and dilute it with cold water (100 ml) and beat until smooth with a blender.

5. Tear the salad into small pieces into a deep dish. Cut the fillet crosswise into strips 1 cm wide and send there. Place croutons on top, pour the sauce evenly over the salad and sprinkle with the remaining Parmesan.

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The festive salad is ready!