Classic Chicken Caesar Salad - 10 Easy Recipes

A timeless classic in cafes and restaurants, the most popular salad is Caesar salad with chicken. However, such a masterpiece can also be prepared in a home kitchen; from a classic set of products for a salad, several simple varieties of Caesar can be embodied.

The classic recipe for Caesar salad with chicken at home

Caesar for this recipe has the same taste that many people love: a combination of chicken fillet, cherry tomatoes, grated cheese and dressing. The classic recipe contains croutons.

Cooking time: 55 min.

Servings: 4.

• 
  First you need to prepare the sauce, it should be infused and absorb the aroma of garlic. Boil the eggs for 1 minute, remove with a slotted spoon and release into the blender bowl. Squeeze lemon juice there, add peeled garlic, passed through a press, and finely grated cheese. Punch with a blender until smooth.
• 
  Pour oil into the blank, put mustard and salt. Punch everything again with a blender for 1 min. and set aside, let it brew.
• 
  To get crackers, you need to remove the crust from white bread, cut the crumb itself into identical small cubes. Peel the garlic and squeeze through the garlic into a frying pan with heated olive oil. Turn off the stove and let cool.
• 
  Heat the oven to 170 degrees. Cover the baking sheet with parchment or a baking mat, put the loaf cubes in 1 layer, pour over the garlic oil.
• 
  Put the loaf in the oven to dry for 20 minutes. until rosy.
• 
  Cut the chicken fillet into bars of about 10 cm. Heat the olive oil in a frying pan, fry the chicken on both sides until a good golden brown shade. Sprinkle the finished chicken pieces with Italian herbs, salt and pepper.
• 
  Let the fillets cool and cut into strips or slices 4 mm thick.
• 
  Wash and dry Iceberg salad on a kitchen towel. Remove the leaves from above and discard, tear the rest with your hands (do not cut with a knife to avoid bitterness).
• 
  Wash the cherry tomatoes and cut into 4 pieces or halves. Cut the cheese into thin slices.
• 
  Cover the bottom of the dish with torn lettuce leaves, spread chicken and cheese on top of it.
• 
  Sprinkle with already cooled breadcrumbs, pour over everything with garlic sauce. Arrange the chopped tomatoes on top. You can sprinkle with grated Parmesan.

Bon Appetit!

A simple Caesar recipe with chicken and croutons

The advantage of homemade Caesar salad is that you know exactly what the sauce consists of. There won't be any store-bought mayonnaise, in fact, the sauce is homemade mayonnaise made from eggs, mustard, lemon juice and garlic.

Cooking time: 45 min.

Servings: 2.

Ingredients:

For chicken pieces:

• Chicken fillet - 210 g;
• Olive oil - 2 tsp;
• Turmeric powder - a pinch;
• Spices - 0.5 tsp;
• Salt to your liking.

For croutons:

• Baton - 120 g;
• Seasonings - 0.3 tsp;
• Salt - to your liking;
• Olive oil - 1 tsp

For the sauce:

• Eggs - 1 pc.;
• Mustard - 1 tbsp l .;
• Olive oil - 3 tbsp. l .;
• Lemon juice - 2 tbsp. l .;
• Garlic - 1 wedge;
• Salt to your liking.

To assemble the salad:

• Lettuce leaves - 200 g;
• Cherry tomatoes - 160 g;
• Parmesan - 50 g.

Cooking process:

1. Wash and dry the vegetables, remove the films from the fillets, rinse. Boil an egg in salted water (exactly 9 minutes after boiling). Pour in cold water, beat in the shell (this will help to easily peel the eggs in the future). The protein can be used elsewhere, the yolk can be left for the sauce.
2. Grate chicken fillet with seasonings, grease with olive oil. Heat a dry frying pan, put the meat and fry for 2 minutes, turn over and fry on the other side for 2 minutes, cool. Cut into cubes or slices.
3. Place the fillets on a paper towel to absorb the excess fat. Salt the meat.
4. Cut the white bread into small cubes, lightly drizzle with butter, sprinkle with spices and stir. Pour into a hot skillet and fry for about 5 minutes, stirring.
5. Put all the ingredients for the sauce and the yolk from the boiled egg into a deep plastic jug. Punch with an immersion blender until smooth, you get a thick sauce.
6. Tear the salad with your hands and place on the bottom of a shallow plate.
7. Rub the cheese on top. Spread the sauce and croutons over the lettuce leaves.
8. Cut the washed cherry tomatoes into quarters or halves, spread out in the next layer. Next, lay out the chicken and season it with a little sauce.

Bon Appetit!

Delicious Caesar salad with Chinese cabbage and chicken

For Caesar, you can find a budget alternative to Iceberg salad - this is Chinese cabbage. It tastes as good as lettuce leaves, and you can cook delicious cabbage soup from the remainder.

Cooking time: 35 min.

Servings: 3.

Ingredients:

For the salad:

• Chicken fillet - 2 pcs.;
• Peking cabbage - 1 pc.;
• Quail eggs - 10 pcs.;
• Tomatoes (you can cherry or ordinary small) - 7 pcs.;
• Hard cheese - 120 g;
• White bread - 3 pieces;
• Garlic - 3 wedges;
• Olive oil - 5 tbsp. l.

For the sauce:

• Cream 20% fat - 3 tbsp. l .;
• Greek yogurt - 170 g;
• Garlic - 2 cloves;
• Mustard - 2 tsp;
• Salt, ground black pepper - to your liking;
• Lemon juice - 1.5 tbsp. l .;
• Hard cheese - 30 g.

Cooking process:

1. Rinse the chicken fillet, remove the films, dry with a paper towel and cut horizontally. Heat olive oil in a frying pan and fry the chicken, pre-salt and pepper.
2. Boil the eggs until tender.
3. Cut the loaf into cubes, put on a baking sheet, separately mix olive oil with chopped garlic, heat the mixture in the microwave for half a minute. Pour onto bread, mix the cubes and put in the oven for 20 minutes. at a temperature of 180 degrees.
4. For the sauce, combine Greek yogurt, cream, canned mustard (not French with grains), lemon juice and chopped garlic, as well as finely grated cheese. Add salt and pepper.
5. Wash the vegetables. Coarsely chop the cabbage or tear it with your hands, mix with the sauce. Leave a small amount of sauce. Put everything on a dish.
6. Cut the cooled pieces of chicken into large thin strips, put on Chinese cabbage.
7. Spread the croutons on top of the chicken, pour over the rest of the sauce.
8. Peel and cut boiled quail eggs in half, put in salad.
9. Rinse the tomatoes and cut into 2-4 pieces, spread over the eggs.
10. Sprinkle everything on top with finely grated cheese.

Bon Appetit!

How to make Caesar with mayonnaise at home?

If you don't feel like messing around with homemade sauce, you can use store-bought mayonnaise. In this case, the dish will cook faster.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Chicken fillet - 650 g;
• Lettuce leaves - 300 g;
• Hard cheese - 110 g;
• White bread pulp - 200 g;
• Cherry tomatoes - 4 pcs.

For refueling:

• Mayonnaise - 110 g;
• Garlic - 2 cloves;
• Dill and parsley - 3 branches each;
• Lemon juice - 1 tsp

Cooking process:

1. Rinse the chicken fillet, dry on a paper towel and cut into small pieces.Fry these pieces in a dry non-stick skillet until golden brown and cool.
2. Rinse the salad, dry it and tear it with your hands into 3 by 3 cm pieces.
3. Cut the washed tomatoes in half.
4. Grate the cheese on a fine grater.
5. Remove the crust from the loaf, cut it into 2 by 2 cm cubes and fry in a pan without oil until golden brown.
6. Chop the peeled cloves of garlic in a press, add mayonnaise and lemon juice. Finely chop the washed greens and add to the sauce.
7. Arrange the lettuce leaves on the bottom of the plate. The next layer is chicken, then you need to decompose the halves of the tomatoes.
8. Pour the croutons on top of the cherry, then there is the turn of grated cheese.
9. Top with cooked mayonnaise-based sauce. The sauce can also be served separately in a bowl so as not to spoil the appearance of the salad.
10. Serve immediately to prevent the lettuce from losing its crispiness.

Bon Appetit!

Classic Caesar with chicken and tomatoes, like in a restaurant

Sometimes you really want to pamper yourself with an exquisite dinner, but there is no way to get out of the house. In this case, you can always prepare a Caesar salad with chicken and cherry tomatoes, it turns out no worse than in a restaurant. The only difference is that at home you can make larger portions in order to fully enjoy the dish.

Cooking time: 45 min.

Servings: 2.

Ingredients:

• Chicken fillet - 230 g;
• Cherry tomatoes - 100 g;
• Iceberg lettuce - 1 bunch;
• Quail eggs - 6 pcs.;
• Parmesan - 160 g;
• Baton - 4 slices;
• Salt, pepper - to your liking;
• Olive oil - for frying.

For the sauce:

• Chicken egg yolk - 2 pcs.;
• Olive oil - 90 ml;
• Lemon juice - 3 tbsp. l .;
• Garlic - 2 cloves;
• Mustard - 1 tbsp l .;
• Salt to your liking.

Cooking process:

1. Rinse greens and vegetables and leave to dry in a colander. Boil quail eggs hard-boiled in salted water and peel, cut in half. If there are no quail eggs, they can be replaced with chicken eggs, but you need to take 2 times less and then cut it into 4 parts or even 8.
2. Cut the chicken meat horizontally into two thin slices, rub with salt and freshly ground black pepper.
3. Heat a frying pan, brush with olive oil and fry the chicken on both sides for about 10 minutes.
4. For the sauce, take chicken eggs, boil water. Dip eggs in water and cook for exactly 5 minutes. from the beginning of the boil of water. Then quickly put into very cold water with a slotted spoon. Peel and separate the yolks. In a small plate, grind the yolks with mustard and chopped garlic cloves as much as possible.
5. Pour lemon juice into the sauce, add lightly salt, stir. Add olive oil little by little and stir. Let stand for about 10 minutes and then stir vigorously until smooth.
6. Tear lettuce leaves into pieces with your hands, lay out in the first layer.
7. Then lay out the chicken fillet, cut into thin slices.
8. Next comes cheese, grated with large holes. Pour the sauce generously over everything.
9. Cut the cherry in half and lay on top of everything along with the quail eggs.

Bon Appetit!

Step-by-step recipe for Caesar salad with smoked chicken

An original variation of the salad that will surprise you and your guests with its unbroken taste. It is customary to boil or fry chicken for Caesar in a pan, but smoked meat will add light notes of smoke, due to which the salad will sparkle with new colors.

Cooking time: 40 min.

Servings: 1.

Ingredients:

• Smoked chicken leg - 2 pcs.;
• Iceberg lettuce - 220 g;
• Hard cheese - 60 g;
• White bread - 4 pieces;
• Tomatoes - 1 pc.

For refueling:

• Chicken egg - 1 pc .;
• Lemon juice - 1 tbsp. l .;
• Garlic - 1 wedge;
• Mustard - 1 tsp;
• Olive oil - 1.5 tbsp. l .;
• Salt, black pepper - to your liking.

Cooking process:

1. Boil the egg after boiling water for 3 minutes, then quickly cool it in cold water, peel and place in a blender bowl.
2. You can buy crackers ready-made in the store or cook it yourself: Remove the crust from the loaf, cut it into cubes 1 x 1 cm, fry in a dry frying pan or bake in the oven at 180 degrees until golden brown.
3. Tear the washed and dried salad into pieces with your hands, cut the smoked chicken into cubes or strips.
4. Grate the cheese on a fine grater (it is advisable to buy Parmesan). Rinse the tomato and cut into wedges, removing the hard white part at the base.
5. Add mustard (no grains), minced garlic, lemon juice and olive oil to the egg in a blender bowl. Punch with a blender until smooth, add salt and pepper, stir.
6. Put pieces of lettuce on a plate, then put the chicken, tomatoes and croutons.
7. Sprinkle everything with grated cheese and pour the dressing on top. You can leave it as it is, or you can mix it.
8. Serve while the croutons remain crispy.

Bon Appetit!

A simple and delicious recipe for Caesar salad with hard parmesan cheese

An excellent option for a light tasty Caesar salad with chicken, parmesan and shrimp, as well as an original dressing. A glass of sparkling wine and a good movie are sure to accompany such a salad.

Cooking time: 50 min.

Servings: 4.

Ingredients:

• Chicken fillet - 2 pcs. (small);
• Iceberg lettuce - 0.5 pack;
• Anchovies - 7 pcs. (fillet);
• Capers - 1 tbsp l .;
• Shrimps - 20 pcs.;
• Cherry tomatoes - 10 pcs.;
• Parmesan - 70 g;
• White bread - 4 pieces;
• Garlic - 2 cloves;
• Olive oil - 3-4 tbsp. l .;
• Natural yogurt - 160 g;
• Worcestershire sauce - 2 tbsp l .;
• Sweet mustard - 0.5 tsp;
• Chicken egg yolk - 1 pc .;
• Salt, spices - to your liking.

Cooking process:

1. Pour olive oil into a frying pan, heat, send peeled garlic there. Fry the garlic cloves in oil for about 3-4 minutes, then remove from the pan.
2. Remove the crust from the loaf, cut the crumb into small cubes and put in the garlic oil in a pan, fry until golden brown. Sprinkle with spices (it turns out very tasty with Provencal herbs). Remove on a plate and cool.
3. Rinse chicken fillet, dry, cut horizontally into two thin pieces. Sprinkle with seasonings to your liking, salt and send to the pan, where the croutons were dried. Add oil if necessary.
4. Sear the chicken on both sides until cooked through. At the end of frying, add peeled shrimps to the pan to the meat and fry for a couple of minutes until tender.
5. Next comes the sauce. To do this, in a separate container, mix the yogurt without additives, separate and throw in the yolk from the chicken egg.
6. Add mustard and Worcestershire sauce to the mixture.
7. Cut the capers very finely, toss into the sauce blank. Do the same with anchovies. Whisk the sauce until combined.
8. Tear the lettuce leaves into pieces, transfer to the sauce and roll thoroughly in it.
9. Spread the salad pieces over the bottom of the dish. Arrange the cherry tomatoes cut in half on top, followed by shrimps.
10. Cut the chicken fillet into thin slices and arrange over the remaining ingredients.
11. Sprinkle the salad with croutons.
12. Grate the parmesan on a fine grater, sprinkle the salad with a thick layer.

Bon Appetit!

Caesar salad recipe from Konstantin Ivlev

Konstantin Ivlev, the culinary master of Russia, prepares Caesar salad without tomatoes, with a wonderful thick dressing with the addition of anchovies and capers. In this variation of salad, in no case should you spare the cheese - there should be a lot of parmesan. The original recipe uses quail meat but is easily replaced with chicken.

Cooking time: 55 min.

Servings: 4.

Ingredients:

• Chicken fillet - 430 g;
• Romano salad - 200 g;
• Parmesan - 60 g;
• Olive oil - 55 ml;
• Fresh thyme - 12 g;
• Salt and black pepper to your liking.

For refueling:

• Garlic - 1 wedge;
• Capers - 8 g;
• Mayonnaise - 330 g;
• Soy sauce - 10 ml;
• Anchovies - 15 g;
• Parmesan - 20 g.

For croutons:

• White toast bread - 1 pack;
• Garlic - 4 cloves;
• Olive oil - 50 ml;
• Salt and black pepper to your liking.

Cooking process:

1. Cut the chicken fillet horizontally, season with salt, pepper and roll in olive oil. Heat a grill or ordinary pan and fry the chicken with thyme sprigs on it.
2. To prepare the croutons, remove the crusts from the toast bread, cut the crumb into cubes. Put the future croutons on a baking sheet, sprinkle with olive oil and sprinkle with spices. Put in an oven preheated to 110 degrees until golden brown.Place in a bowl and let cool. The chef also takes regular ready-made crackers and simply breaks them into small pieces using a rolling pin (quick option).
3. Wash and sort the salad, dry.
4. For dressing, combine anchovies, peeled garlic, capers, mayonnaise, soy sauce, olive oil and finely grated parmesan in a blender bowl. Punch with a blender until smooth.
5. Cut the cooled chicken into thin slices.
6. Coarsely chop the lettuce leaves, put in a deep salad bowl. Send the chicken there, finely grated Parmesan, season everything with sauce and mix very thoroughly so that each lettuce leaf is covered with dressing.
7. At the end, pour croutons into the salad and mix again several times.

Bon Appetit!

How to prepare a diet version of Caesar salad?

Typically, the most nutritious Caesar salad is the dressing that contains mayonnaise. It is proposed to replace mayonnaise with sour cream, this reduces the calorie content of the finished product. Such a dish is permissible even for those on a diet.

Cooking time: 1 hour 40 minutes.

Servings: 3.

Ingredients:

• Chicken breast - 1 pack;
• Baguette - 0.5 pcs.;
• Sour cream 15% fat - 210 g;
• Peking cabbage - 1 head;
• Garlic - 2 cloves;
• Onions - 1 pc.;
• Carrots - 1 pc.;
• Dill - 1 branch;
• Salt, spices - to your liking.

Cooking process:

1. Put carrots, peeled onions, bay leaves, a couple of cloves buds, and a sprig of dill in salted water. When the water boils, put the chicken breast with skin and bones in it. Cook until tender.
2. Remove the crust from the baguette, cut it into small pieces and dry on a baking sheet in the oven at 150 degrees (or in the microwave).
3. To make a dressing, put sour cream in a separate container, add garlic passed through a press to it.
4. Add your favorite spices to the dressing, as well as a little cooled chicken broth.
5. Coarsely chop the Peking cabbage. Free the chicken breast from skin and bones, cartilage. Cut it into thin plates.
6. Mix chicken and cabbage in a salad bowl, add croutons.
7. Pour some sauce into the salad, stir. If the dish seems a little dry, add more sauce.
8. Serve on a platter or in separate salad bowls.

Bon Appetit!

How to make Caesar salad dressing correctly?

The main flavoring note in Caesar salad is taken over by the sauce: it is he who gives the dish the taste for which many love it. There are many variations of Caesar salad dressing, but we will look at the basic, classic.

Cooking time: 30 min.

Servings: 1.

Ingredients:

• Chicken eggs - 1 pc .;
• Sweet mustard - 1 tsp;
• Lemon juice - 0.5 tsp;
• Olive oil - 40 ml;
• Deodorized sunflower oil - 40 ml;
• Worcester sauce - 0.3 tsp;
• Fillet of anchovies - 3 pcs.;
• Salt and freshly ground black pepper to your liking.

Cooking process:

1. Bring the salted water to a boil. Place the egg, pierced at the wide edge, in a saucepan. After 20 sec. remove the pan with the egg from the heat, and after 1 min. remove the egg from boiling water and cool for 15 minutes. in cold water.
2. Beat the egg into the blender bowl without removing the egg white. Pour lemon juice there, add ordinary mustard from a jar (the main thing is not grain).
3. Punch the mixture with a blender. Without turning off the device, add in a thin stream the olive and sunflower oil mixed with each other in a cup.
4. Finely chop the anchovy fillet, add to the rest of the ingredients in a blender bowl, beat.
5. Finally, pour the Worcestershire sauce into the mixture and beat the whole mixture again with a blender until smooth. Taste and add sauce and spices if needed.
6. Cover with cling film in contact and refrigerate until used. Add to salad just before serving. If the salad contains croutons, it is advisable to serve the dressing separately in a bowl or gravy boat.

Bon Appetit!