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Caesar Salad with Chicken

Pikantne Valentine's Day Salads 40 min Medium 24 wyświetleń ~16.55 PLN - (0)
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Description

Classic Caesar salad with juicy chicken breast is an elegant yet simple option perfect for a romantic Valentine's dinner. It consists of crunchy romaine lettuce, homemade croutons, an intense, creamy dressing made with raw egg and Parmesan, and finely grated cheese for contrast. The dish is bold in flavor thanks to the combination of garlic, lemon juice, and Parmesan; it visually presents beautifully — green lettuce leaves surrounded by pieces of golden chicken and delicate cheese shavings. Serve immediately after preparation, preferably in a shallow bowl, to keep the ingredients crispy. The salad works great as a light Valentine's dinner or an elegant appetizer before the main course.

Ingredients (13)

Servings:
2
  • Chicken breast 300 g
  • Romaine lettuce 200 g
  • Wheat bread (for croutons) 100 g
  • Olive oil 30 ml
  • Parmesan (grated) 40 g
  • Egg 1 szt.
  • Dijon mustard 10 g
  • Lemon juice 30 ml
  • Garlic 1 ząbek
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Anchovy fillets in oil 10 g
  • Capers 15 g
💰 Szacowany koszt dania: ~16.55 PLN (8.27 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the chicken

1

Clean the chicken breast of membranes and fat. Cut each breast in half lengthwise to obtain 2 thin fillets (about 1.5 cm thick). Place the meat in a bowl, add 15 g of olive oil, half of the garlic (2.5 g - finely chopped), 2 g of salt, and 1 g of pepper. Massage the marinade into the meat with your hand or a spoon for 1-2 minutes to ensure the ingredients evenly coat the fillets. Set aside for 20 minutes at room temperature for a quick marinade.

Ingredients: Chicken breast, Olive oil, Garlic, Salt, Black pepper
Use a sharp knife and a cutting board. The bowl should be metal or glass. Do not leave raw meat at room temperature for too long — 20 minutes is the maximum for a short marinade.

Croutons

2

Cut the bread into cubes measuring 1.5-2 cm on each side. Heat a pan over medium heat, add 15 g of olive oil, and toss in the bread pieces. Fry the croutons uncovered for 6-8 minutes, stirring frequently with a spatula or shaking the pan, until they are golden and crispy. Once cooked, transfer to a paper towel to drain excess fat and lightly salt (about 1 g of salt).

Ingredients: Wheat bread (for croutons), Olive oil, Salt
The best is a 24-28 cm non-stick frying pan. If you prefer, you can bake the toasts in the oven at 200°C for 8-10 minutes, stirring halfway through.

Frying the chicken

3

Heat a skillet (preferably cast iron or non-stick) over medium-high heat. Add 15 g of olive oil. When the oil is hot (slightly shimmering and small wisps of steam begin to rise), place the chicken fillets in the skillet. Cook for 3-4 minutes on one side without moving them, until nicely browned. Flip the fillets and cook for another 3-4 minutes. Check if the meat is done — when cut, the center should be white, the juices clear, and the internal temperature should be about 75°C. Set the chicken aside on a cutting board for 3 minutes, then slice it into strips at an angle.

Ingredients: Chicken breast, Olive oil, Salt, Black pepper
Use kitchen tongs to turn the meat. Do not pierce it with a fork (this will cause loss of juices). If you don't have a thermometer, a cut in the center is sufficient.

Dressing

4

In a bowl, place the egg yolk (remove the egg white from 60 g of egg), add 10 g of Dijon mustard, 30 ml of lemon juice, finely chopped remaining garlic (2.5 g), and if using, anchovy fillets (10 g) — very finely chopped. Start whisking with a fork or whisk and slowly, in a very thin stream, pour in the remaining 15 g of olive oil, continuing to whisk until a creamy emulsion forms. Add 20 g of grated Parmesan, 1-2 g of salt, and a pinch of pepper, and mix again. The dressing should have a smooth, slightly thick consistency, not separate, and coat the spoon well.

Ingredients: Egg, Dijon mustard, Lemon juice, Olive oil, Parmesan (grated), Garlic, Anchovy fillets in oil
Use a glass or metal bowl and a whisk. If you're concerned about raw egg yolk, use pasteurized or prepare the sauce based on mayonnaise (substitute: 60 g mayonnaise). The key is to slowly add the oil to create a stable emulsion.

Salad Assembly

5

Wash the romaine lettuce under cold water, dry it in a salad spinner or gently pat it dry with a towel (the leaves should be dry). Tear the leaves into bite-sized pieces and place them in a large bowl. Pour in about 2/3 of the prepared dressing (leave the remaining part for drizzling) and gently toss the salad with your hands or tongs for 20-30 seconds, so the leaves are evenly coated with the dressing but do not wilt. Add the chopped chicken and croutons, sprinkle with the remaining Parmesan (20 g) and optionally with capers (15 g). Drizzle with the remaining dressing to taste. Serve immediately on shallow plates.

Ingredients: Romaine lettuce, Parmesan (grated), Wheat bread (for croutons), Chicken breast, Capers, Egg, Olive oil
Use a large, flat salad bowl so the lettuce doesn't get compressed. Gently toss to prevent the croutons from getting soggy for too long. If serving in advance, keep the croutons separate and add just before serving.

Fun Fact

💡

Caesar salad did not originate from the Roman Empire — its creator was an Italian-born restaurateur, Caesar Cardini, who reportedly prepared it in 1924 at a restaurant in Tijuana during a long weekend when supplies ran low.

Best for

Walentynki Romantyczna kolacja Lekka kolacja

Tips

🍽️ Serving

Serve the salad immediately after preparation, when the croutons are crispy. For Valentine's Day, serve on two flat plates, garnished with a few shavings of Parmesan and a sprig of fresh herbs (e.g., thyme). For drinks, choose a light white wine or sparkling water with a slice of lemon.

🥡 Storage

Store croutons and dressing separately in an airtight container in the fridge for up to 2 days. The combined salad is best consumed immediately. Store the chicken separately for up to 2 days in the fridge and reheat in a pan or oven before adding to the salad.

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