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 Classic Caesar Salad With Chicken Recipe
Timeless, traditional, and mouthwatering – perfect for any occasion! Indulge in the timeless delight of the classic Caesar salad with chicken. Its name pays homage not to the Roman emperor, but to the culinary maestro Caesar Cardini. Legend has it that he whipped up this delightful salad for Hollywood actors from whatever ingredients he had on hand. Now, it's ready to grace your table as well!
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Italian Cuisine
Keyword Easy, For Beginners, Medium
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Ingredients:
For the sauce:
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Italian Cuisine
Keyword Easy, For Beginners, Medium
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Ingredients:
For the sauce:
Instructions
  1. Begin by preparing the ingredients for crafting the classic Caesar salad with chicken.
    Begin by preparing the ingredients for crafting the classic Caesar salad with chicken.
  2. Cut the loaf into small, bite-sized cubes.
    Cut the loaf into small, bite-sized cubes.
  3. In a pan, add a modest amount of vegetable oil and introduce a peeled, crushed garlic clove. Spread out the sliced bread, ensuring an even mix. Sauté the croutons on the lowest heat until they achieve a satisfying crispiness, remembering to stir intermittently. If the garlic shows signs of burning, promptly remove it. It's crucial not to crush the garlic excessively. For insights on selecting the right frying pan and oil, refer to the articles provided at the end of the recipe.
    In a pan, add a modest amount of vegetable oil and introduce a peeled, crushed garlic clove. Spread out the sliced bread, ensuring an even mix. Sauté the croutons on the lowest heat until they achieve a satisfying crispiness, remembering to stir intermittently. If the garlic shows signs of burning, promptly remove it. It's crucial not to crush the garlic excessively. For insights on selecting the right frying pan and oil, refer to the articles provided at the end of the recipe.
  4. Slice the chicken fillet into small, uniform medallions. Season them generously with salt and pepper.
    Slice the chicken fillet into small, uniform medallions. Season them generously with salt and pepper.
  5. In a frying pan with a small amount of vegetable oil, sear the fillets on both sides until they attain a delightful golden brown. Once cooked, remove the fillets from the pan and let them cool.
    In a frying pan with a small amount of vegetable oil, sear the fillets on both sides until they attain a delightful golden brown. Once cooked, remove the fillets from the pan and let them cool.
  6. Assemble the ingredients for the sauce, keeping in mind that the sauce's flavor hinges on the quality of the selected components. Opt for a mustard with a milder heat to avoid overshadowing the other flavors. Ensure the cheese and butter are of high quality, and use a fresh egg.
    Assemble the ingredients for the sauce, keeping in mind that the sauce's flavor hinges on the quality of the selected components. Opt for a mustard with a milder heat to avoid overshadowing the other flavors. Ensure the cheese and butter are of high quality, and use a fresh egg.
  7. Place the egg in a glass and pour boiling water over it, allowing it to sit for a minute or two. This ensures disinfection without cooking the egg.
    Place the egg in a glass and pour boiling water over it, allowing it to sit for a minute or two. This ensures disinfection without cooking the egg.
  8. In a whipping glass, crack the prepared egg and add parmesan, mustard, sugar, salt, oil, and chopped garlic.
    In a whipping glass, crack the prepared egg and add parmesan, mustard, sugar, salt, oil, and chopped garlic.
  9. With brief, impulsive movements, whisk all the ingredients until they form a sauce. The consistency should be slightly thicker than water.
    With brief, impulsive movements, whisk all the ingredients until they form a sauce. The consistency should be slightly thicker than water.
  10. Cut the cooled chicken fillet into small, bite-sized pieces.
    Cut the cooled chicken fillet into small, bite-sized pieces.
  11. Lay out torn lettuce leaves on the bottom of the plate and drizzle the sauce over the salad.
    Lay out torn lettuce leaves on the bottom of the plate and drizzle the sauce over the salad.
  12. Arrange the chicken pieces and scatter chopped tomatoes.
    Arrange the chicken pieces and scatter chopped tomatoes.
  13. Place the croutons on top and generously sprinkle with grated parmesan cheese.
    Place the croutons on top and generously sprinkle with grated parmesan cheese.
  14. Lastly, pour the sauce over the entire salad again. Serve immediately to prevent the croutons from becoming soggy.
    Lastly, pour the sauce over the entire salad again. Serve immediately to prevent the croutons from becoming soggy.
Recipe Notes

I frequently prepare Caesar salad, but I've always relied on store-bought dressings. Recently, I took the plunge and made the sauce from scratch—it's remarkably more flavorful than the pre-packaged versions! Surprisingly, it's quite straightforward to whip up.

The true classic Caesar sauce traditionally includes Worcestershire sauce and anchovies, although these can be challenging to find in stores. In my version, I omitted them, and the result was still delightful.

While the most authentic Caesar recipe calls for Romano lettuce, I've found that using the more accessible Iceberg lettuce also yields a delicious outcome!

To ensure the freshness of an egg, I recommend breaking it into a separate container. A fresh egg should have no unpleasant odor, and its egg white will be transparent and clean. The yolk should maintain a shiny, convex, and homogeneous appearance without spreading.

When selecting tomatoes, opt for juicy yet firm ones. Soft tomatoes tend to lose their shape, turning into a shapeless mass during slicing and cooking, ultimately affecting the dish's presentation.

It's worth noting that all oils have a safe cooking threshold until they reach their smoking point. Beyond this point, oils start to burn, producing toxic substances, including carcinogens.

A crucial tip: the choice of a frying pan is paramount and can make or break even the finest recipe. Make sure to select the right one to enhance the overall cooking experience.

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