Caesar Salad with Chicken, Mustard, and Shrimp

Salads | American cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Caesar Salad with Chicken, Mustard, and Shrimp

Ingredients

Chicken fillet - 14.1 oz
Peeled Cooked Shrimp - 7.1 oz
Romaine lettuce - 1 bunch
Parmesan Cheese - 3.5 oz
White bread - 7.1 oz
Chicken Egg - 2 pieces
Olive Oil - 5 fl oz
Mustard Greens - 1 tablespoon
Sugar - 2 spoons
Oregano - a pinch
Balsamic Vinegar - 3 spoons
Basil - to taste
Dried Chamomile - a pinch
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Rub the chicken fillet, making several cuts against the grain, with salt, black pepper, grated ginger, and olive oil. Place it in a preheated oven at 392°F. Bake in foil for about 20 minutes, then remove, open the foil, sprinkle the fillet with basil, oregano, thyme, and bake for another 10 minutes. Take the fillet out of the oven and let it cool.

Step 2

While the chicken is baking, prepare the croutons. Heat olive oil in a skillet, and while it heats up, finely chop two cloves of garlic and add them to the pan. Sauté until the garlic becomes fragrant. Then, use a slotted spoon to remove the garlic from the skillet.

Step 3

Cut the white bread into small cubes and sauté in heated garlic-infused olive oil until golden brown. Remove with a slotted spoon and let cool.

Step 4

Place 2 eggs in boiling water for 1-2 minutes, then remove and rinse with cold water. Carefully extract the yolks and place them in a small bowl. Add mild mustard, balsamic vinegar, sugar, and mix thoroughly, gradually adding olive oil. The result should be a sauce with a smooth texture and consistency similar to that of medium-fat sour cream.

Step 5

Separate the romaine lettuce into leaves, wash them thoroughly, and dry them well with a towel. Tear the leaves into fairly large pieces by hand. Place them in a salad bowl and drizzle with dressing.

Step 6

Add diced chicken breast, cut into pieces the size of large grapes, and shrimp to the salad.

Step 7

Drizzle everything with the sauce, sprinkle with croutons and grated Parmesan, and then gently toss with your hands to avoid crushing the lettuce leaves.