How to cook salad "Caesar" with chicken

One of the most popular salad "Caesar" turns out very airy, light, useful and low-calorie. A popular component of salad will become lean chicken breast, and the original and unique taste will give the sauce that you can prepare yourself, for example, with anchovies, mushrooms, soy sauce, and buy in the store.

The secret of a good Caesar salad is the right choice of ingredients. At the moment there are many salad recipes with shrimp, bacon, pineapple, ham and other products, however, the classic "Caesar" with chicken always.

History of Caesar salad

Many people mistakenly believe that the salad owes its origin to the legendary commander. However, the inventor of this dish was the chef Caesar Cardini, who was born in Italy but later moved to the United States and settled in San Diego.

Caesar Cardini was the owner of several restaurants in Mexico. In these places there was the legendary salad, which is the decoration of our table. According to legend, Independence Day USA, a group of Hollywood stars arrived in Mexico and decided for a nice dinner.

This evening almost all the shops were already closed and the restaurant left quite a bit of food. From the remains of provisions, the enterprising chef Caesar salad was constructed, which included the following ingredients: eggs, salad, bread, Worcestershire sauce, garlic, olive oil and Parmesan cheese.

Today, a popular option is a version of a salad that included chicken Breasts.

 

Salad "Caesar" with chicken

You'll need (based on 2 servings):

- chicken breast — 1 PC.;

- 50 g of Parmesan;

- Romaine lettuce — 1 small head;

- bread — 2 slices;

- chicken egg — 1 PC.;

- garlic — 2 cloves;

- 2 tbsp of balsamic sauce;

- 6 tbsp olive oil;

- 1 tbsp of mustard;

- salt, spices — to taste.

Lettuce rinse well and then leave in the pot with cold water to ensure that they were filled with moisture. Saucepan, place in the refrigerator.

Slices of bread cut into cubes and put it to brown in the oven, preheated to 200°C.

Chicken breast cut into small pieces, then combine with balsamic vinegar, salt, spices and 1 tbsp olive oil. Saute the chicken in the pan.

Meanwhile, prepare the filling for the Caesar salad. Clean the garlic and mash with chesnokodavilku, add a little vinegar or mustard, then chicken yolk and 5 tbsp of olive oil. The resulting mass whisk beaters to the state of sour cream.

Roasted chicken breast cut into strips, cheese grate on a coarse grater. Lettuce remove from the refrigerator, Pat dry and tear the hands right in the bowl. On the leaves place the chicken breast and croutons, then drizzle with mustard sauce and top with grated Parmesan.