Caesar salad with chicken and crispy croutons
Origin of the recipe
This recipe is inspired by the classic Caesar salad, which originated in Mexico in the 1920s and was created by Italian chef Caesar Cardini. The video shows a simplified yet delicious homemade version: instead of traditional ingredients, it features fresh lettuce, seared chicken, crispy croutons, and a homemade sauce made with egg, cheese, garlic, and oil. It's quick to prepare, without complicated techniques, and is perfect for a family dinner or a quick lunch.
What do you need for cooking?
Ingredients
For the Caesar dressing:
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Chicken eggs
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Hard cheese (Parmesan or Grana Padano)
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Garlic
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Olive oil
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Lemon juice
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Mustard
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Salt
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Black pepper
For the chicken:
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Chicken fillet
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Salt
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Black pepper
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Ground paprika
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Dry garlic
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Vegetable oil
For croutons:
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Baguette or white bread
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Vegetable oil
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Salt
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Ground paprika
For the salad:
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Iceberg lettuce
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Cherry tomatoes
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Grated Parmesan
Kitchen utensils
- Knife
- Board
- Bowl
- Pan
- Immersion blender
- Serving plates
Step-by-step recipe:
Step 1:
Prepare Caesar sauce: grate 50 g of cheese on a fine grater.
Step 2:
Place the cheese, crushed garlic, 1 raw egg, 1 teaspoon lemon juice, and 1 teaspoon mustard in a tall glass. Pour in 100 ml of olive oil.
Step 3:
Blend the sauce: insert an immersion blender into the glass, reaching the very bottom. Turn on medium speed and slowly lift until the sauce thickens and becomes smooth. Season with salt and pepper.
Step 4:
Prepare the chicken: cut 400 g of chicken fillet into 4 pieces. Season with salt, pepper, paprika, and dried garlic. Drizzle with 1 tbsp of vegetable oil. Mix with your hands.
Step 5:
Make croutons: cut 150g baguette into cubes. In a bowl, mix the bread with 1 tbsp butter, a pinch of salt, and paprika. Place in a frying pan and fry until crisp, 5–7 minutes.
Step 6:
Fry the chicken: Heat a frying pan, add the chicken, and fry for 5–6 minutes on each side until golden brown. Cool slightly on a cutting board and slice.
Step 7:
Prepare the salad: tear 200 g of iceberg lettuce with your hands. Place in a bowl, add 2–3 tablespoons of Caesar dressing, and toss.
Step 8:
Assemble the salad: Divide the salad among serving bowls. Slice the chicken and arrange it on top of the salad. Add cherry tomato halves and drizzle with the dressing.
Step 9:
Garnish with croutons and sprinkle with grated Parmesan. Serve immediately.
Cooking tips:
Use a fresh egg - it beats better and produces a thicker sauce.
If you are afraid of raw eggs, replace them with 1 tbsp. mayonnaise + 1 tsp. lemon juice.
Don't overcook the chicken - it should be juicy inside.
Croutons can be made in advance - they remain crispy even after several hours.
To enhance the flavor, add 1 teaspoon of anchovy paste to the sauce (if you like).
It's best to tear iceberg lettuce by hand—it doesn't oxidize and retains its crunch.
Serve the salad immediately after assembling – the croutons should be crispy.
Store any remaining sauce in the refrigerator for up to 3 days – it’s perfect for other salads.
