Chinese Cabbage Caesar Salad with Chicken

The most delicious, appetizing, for the holiday table! Classic Caesar with Chinese cabbage and chicken is suitable for any occasion. It can be served for lunch, dinner, weekdays and holidays. And spinach leaves or any other greenery will add bright summer colors to it.
cook time: 1h
Owen Truitt
Chinese Cabbage Caesar Salad with Chicken

Nutrition Facts (per serving)

133
Calories
8g
Fat
7g
Carbs
9g
Protein

Ingredients (6 portions)

Basic:

Garlic 3 clove
Olive oil 80 ml
Salt to taste
Ground black pepper to taste
Hard cheese (Parmesan) 100 g
Vegetable oil (for frying) 30 ml
Chicken eggs 1 pc
Lemons 0.5 pc
Chicken fillet (breasts) 500 g
White bread 200 g
Cherry tomatoes 400 g
Spinach (or arugula, to taste) 20 g
Italian herbs to taste
Ready mustard 0.25 tsp
Chinese cabbage 600 g
Worcestershire sauce 1 tsp

Recipe instructions

Step 1

Step 1
How to make a classic Caesar with Chinese cabbage and chicken? Prepare all the necessary ingredients. Yesterdayʼs bread is better. Take a large egg. Rinse tomatoes, lemon and cabbage and spinach leaves in clean water and dry.

Step 2

Step 2
Rinse the chicken under running water. If breasts are not cut, skin and bones should be removed. They can be used in another dish, for example, to cook broth. Cut the fillet into pieces approximately 1 cm thick. Wipe the resulting pieces with a paper towel to remove moisture and reduce splattering when frying. Beat the fillet a little, salt and season each piece with spices.

Step 3

Step 3
Heat a frying pan with vegetable oil over medium heat and add the chicken pieces. Increase the heat and fry on both sides until golden brown.

Step 4

Step 4
To remove excess oil, place chicken on a plate lined with several layers of paper towels. Cool completely.

Step 5

Step 5
Cut the crust off the bread and cut into small cubes with a side of about 1x1 cm.

Step 6

Step 6
Peel and wash the garlic, crush the clove with the handle of a knife. Heat a frying pan with a small amount of vegetable oil over medium heat, transfer the garlic to it.

Step 7

Step 7
Then transfer the sliced bread and fry it on all sides until golden brown, then cool. I fried the croutons in 2 batches, so it took me 2 cloves of garlic.

Step 8

Step 8
Remove dark and limp leaves from Chinese cabbage, if any. The dense parts are also not needed, they are not juicy and can ruin the taste of the salad. Tear or cut the cabbage leaves into medium to large pieces.

Step 9

Step 9
Cut the stem off the tomato and cut the tomatoes into medium slices.

Step 10

Step 10
Grate the cheese. Choose the size according to your taste, as you like.

Step 11

Step 11
Cut the cooled chicken into slices no more than 3 mm thick.

Step 12

Step 12
Fill the egg with cold water and place on the stove. Once boiling, cook over medium heat for one minute. Then place the egg in cold water.

Step 13

Step 13
Peel the last clove of garlic, wash it and grate it on a fine grater or pass it through a press. Break the prepared egg into a deep mixing bowl, add mustard, garlic, salt, butter, Worcestershire sauce, and chopped garlic. Squeeze the juice of half a lemon there.

Step 14

Step 14
Beat all ingredients until smooth. The sauce should be quite liquid.

Step 15

Step 15
The salad can be served in a large salad bowl or in portions. Toss the lettuce and spinach leaves, pour the sauce over them and toss lightly.

Step 16

Step 16
Then add the chicken pieces and tomato. Sprinkle everything generously with grated cheese. Spread the croutons evenly on top and serve the salad. Add croutons immediately before serving the dish so that they do not get soggy and spoil the salad.

Additional rubrics

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