Caesar salad with chicken breast, tomatoes, lettuce, Parmesan cheese and quail eggs. Caesar salad has many variations: a classic Caesar salad, a Caesar salad with crispy chicken Milanese cutlet, anchovies and eggs, a shrimp Caesar salad, and many others. However, all the recipes of Caesar salad have one unchanged part – Caesar salad dressing, which is prepared as mayonnaise – with egg, vegetable and olive oil and Worcester sauce.


CAESAR SALAD WITH CHICKEN BREAST

Ingredients (2 servings)

  • 1 Lettuce (large)
  • 2 Slices of Wholemeal Bread
  • 50 g Parmesan Cheese
  • 1 small Garlic Clove
  • 150-200 g Chicken breast
  • 1/4 cup of White Wine
  • 4 Quail Eggs
  • 4-6 Cherry Tomato
  • Salt
  • Black Pepper

For Caesar Sauce

  • 1 small Garlic Clove
  • 1 Egg (extra fresh)
  • 1/2 tsp Worcestershire Sauce
  • 2 tbsp Lemon Juice
  • 1 tsp Apple Cider Vinegar
  • 50 ml Olive Oil
  • 120 ml of Vegetable Oil
  • Salt
  • Black Pepper

INSTRUCTIONS

Making the Caesar Sauce

Squeeze a couple of spoons of lemon juice. Pour 2 tablespoons of lemon juice into a blender. Add an egg * and half of a small garlic clove.
*The egg should be the extra fresh! Do not forget that in this sauce, as in any homemade mayonnaise, the egg remains raw, so use the eggs only from reliable manufacturers.

If you do not like a clear garlic flavour, do not add a clove of garlic in the sauce, but chop it coarsely and put it into the olive oil that you will use to make the sauce and leave for 1-2 hours. In this case, will remain a light aroma of garlic, but not the garlic taste.

Add 1 tsp of apple cider vinegar and 1/2 tsp of Worcestershire sauce. Salt and pepper, mix with a blender. Add in a thin stream 30 ml of olive oil*, and then the vegetable oil, continuing to beat. The sauce will turn white and increase in volume. Caesar salad dressing is ready.
*If you like a more pronounced olive flavour of the sauce, change the proportions of oil used to make the sauce, increasing the part of the olive oil, and reducing the part of the vegetable oil.

Cooking Chicken Breast

Boil quail eggs in boiling water for 6 minutes. Leave to cool, peel and cut in half. Cut the cherry tomatoes in half.

Cut chicken breast into thin slices. Roll in flour. Fry in vegetable oil until golden brown. Salt and pepper. Pour the white wine, let it evaporate for 1-2 minutes. Stew under the lid for 3-4 minutes over medium heat. Leave to cool, cut into strips.

Wash the lettuce, remove the outer leaves. Split lettuce into leaves; remove the bottom parts of the stems. In a classic Caesar salad is used lettuce or baby-lettuce; you can use other crispy types of salads.

Make parmesan slices using a peeler

Use Parmesan cheese, because the finished salad does not need to be salted – the salty taste of parmesan cheese will compensate for the absence of salt.

Cut the bread into cubes with a side of about 1 cm.

Use bread from wholemeal flour, you can use bread with seeds or nuts. Optimal is to use not too fresh bread. If you have very fresh bread, pre-dry the slices of bread in a toaster or in a pan without oil.

Crush a clove of garlic with a knife blade, without peeling. Fry the garlic in 2-3 tablespoons of olive oil over medium heat.

This method of cooking allows to aromatize the oil and protect the garlic from contact with hot oil, thus avoiding the sharp smell of roasted garlic.

Add crackers into the pan. Fry over high heat until golden brown, stirring constantly. Remove the crackers on a paper towel.

Cook croutons (rusks) right before serving, otherwise they will become damp and will not be crispy.

On a plate put salad leaves, quail eggs, chopped cherry tomatoes, chopped chicken and sliced Parmesan, sprinkle with croutons, pour over the Caesar sauce.

Caesar salad with chicken breast and Parmesan
Chicken Caesar Salad
    Caesar salad with chicken breast, tomatoes, lettuce, Parmesan cheese and quail eggs.

    Chicken Caesar Salad

    Servings: 2

Ingredients

  • 1 Lettuce (large)
  • 2 Slices of Wholemeal Bread
  • 50 g Parmesan Cheese
  • 1 small Garlic Clove
  • 150-200 g Chicken breast
  • 1/4 cup of White Wine
  • 4 Quail Eggs
  • 4-6 Cherry TomatoSalt
  • Black Pepper
  • For Caesar Sauce
  • 1 small Garlic Clove
  • 1 Egg (extra fresh)
  • 1/2 tsp Worcestershire Sauce
  • 2 tbsp Lemon Juice1 tsp Apple Cider Vinegar
  • 50 ml Olive Oil
  • 120 ml of Vegetable Oil
  • Salt
  • Black Pepper

Instructions

  1. Making the Caesar Sauce Squeeze the lemon juice. Pour 2 tbsp of lemon juice into a blender. Add an egg and half of a small garlic clove. Add 1 tsp of apple cider vinegar and 1/2 tsp of Worcestershire sauce. Salt and pepper, mix with a blender. Add in a thin stream 30 ml of olive oil, and then the vegetable oil, continuing to beat. The sauce will turn white and increase in volume. Caesar salad dressing is ready.
  2. Cooking Chicken Breast Boil quail eggs for 6 minutes. Leave to cool, peel and cut in half. Cut the cherry tomatoes in half. Cut chicken breast into thin slices. Roll in flour. Fry in vegetable oil until golden brown. Salt and pepper. Pour the white wine, let it evaporate for 1-2 minutes. Stew under the lid for 3-4 minutes over medium heat. Leave to cool, cut into strips. Wash the lettuce, remove the outer leaves. Split lettuce into leaves. Make parmesan slices using a peeler Cut the bread into cubes with a side of about 1 cm. Crush a clove of garlic with a knife blade, without peeling. Fry the garlic in 2-3 tablespoons of olive oil over medium heat. Add crackers into the pan. Fry over high heat until golden brown, stirring constantly. Remove the crackers on a paper towel. Mix salad leaves, quail eggs, chopped cherry tomatoes, chopped chicken and sliced parmesan, sprinkle with croutons, pour over the Caesar sauce.
Author:
    chicken Caesar salad, caesar salad