avg —
Caesar Salad with Smoked Chicken (+Cooking Video)
Instructions
I prepare all the ingredients needed for the Caesar salad with smoked chicken. I use homemade dressing, but you can also use a store-bought one.
First I make the croutons for the salad. I cut the white bread into small pieces.
I toast the bread in a dry pan over high heat; if you like, you can add a little dried garlic and paprika. I toast it until the tops of the croutons are crispy but the insides are still soft.
For the salad you can use smoked chicken fillet, but I prefer smoked ham – it is juicier. I remove the skin and separate the meat from the bone. I cut the meat into large pieces.
I grate the Parmesan on a coarse grater.
I start assembling the salad. I rinse the lettuce leaves and pat them dry. I cut or tear them by hand into small pieces, so they are easy to eat later. I arrange the lettuce on a flat plate.
I drizzle a small amount of dressing over the top.
Then I add the chicken pieces and the croutons. I drizzle with dressing again.
I sprinkle the grated cheese over the top and it is ready to serve. You can also add boiled chicken or quail eggs cut into pieces, and slices of fresh tomato to the Caesar salad with smoked chicken. Any additions make the salad more interesting, more unusual and more original.Bon appétit!
Tips
- 1
CROUTONS CRISP OUTSIDE, SOFT INSIDE – the "golden rule". Over-dried, they crumble; under-dried, they go soggy in the dressing.
- 2
SMOKED HAM IS JUICIER THAN FILLET – the author's "secret". Smoked fillet is a little dry, while the ham is fattier and more flavourful.
- 3
DRESSING IN TWO LAYERS – over the lettuce and again over the chicken on top. This way every component is soaked through, with no "dry" spots.
- 4
CROUTONS LAST – so they do not have time to go soggy. Scatter them onto the plate right before serving. The same principle works in other kinds of Caesar salad.
Video
FAQ
Which lettuce leaves should I choose? +
Ideal choices are romaine (the Caesar classic), iceberg (crunchy) and baby lettuce (tender). Alternatives: cos (the same as romaine), frisée (slightly bitter) and rocket (peppery). Not suitable: Chinese cabbage (too dense) and butterhead lettuce (too watery). Fresh leaves are firm, with no limp edges. Rinsed in cold water and dried, they are the foundation. Dry leaves (after a salad spinner or a towel) let the dressing cling rather than run off. For a "premium" presentation, use a mix of leaves. Pieces of 4-5 cm are easy to eat with a fork. Do not cut them too small, or they will get lost in the salad.
Which chicken should I use? +
Ideal is smoked ham (juicy and rich). Alternatives: smoked fillet (leaner but drier), smoked breast (light and diet-friendly) and smoked wings (for a "premium" presentation). Freshly smoked is better than long-stored. Do not buy heavily salted smoked chicken – it will overpower the salad. Chicken "chips" are not suitable, as they have a chemical aftertaste. Cold-smoked is the "premium" option, more tender than hot-smoked. For a "children's" version, use roasted chicken (without smoking). Pieces of 2-3 cm are easy to catch with a fork. Do not trim off the fat – it adds juiciness.
How long does the salad keep? +
Once dressed, it keeps for 1-2 hours (after that the leaves go limp and the croutons get soggy). Stored separately in the fridge: lettuce 2 days (in a container with a napkin), chicken 3 days, croutons 5 days (in a jar), Parmesan 1 week (in cling film). The dressing keeps 24 hours. Assemble the salad right before serving – that is best. Do not leave it at room temperature longer than 2 hours, as dressing made with eggs spoils. For a "buffet", keep the components in separate bowls and let guests assemble their own. For a photo shoot, add the dressing at the last moment. Do not freeze it – it will be ruined.
What should I serve the salad with? +
It works as a standalone dish – a hearty lunch or dinner. With garlic croutons, for extra crunch. With a cup of tomato soup, for an "Italian lunch". With a glass of dry white wine (Sauvignon Blanc, Chardonnay), the classic pairing. For a "light dinner", with fruit for dessert. For a picnic, keep the components separate and assemble on the spot. For a "date", a romantic dish with an impressive presentation. As a side to steak or pasta. For a "fitness lunch", without croutons and with a light dressing. With a Margherita pizza, an "Italian-American" meal. A versatile salad for different occasions.
- Comment
or post as a guest
Be the first to comment.
