The Caesar salad is popular with gourmets, for whom the taste of food is important, and for healthy food supporters, who prefer light and healthy snacks. This dish can be found in the menu of catering establishments of various ranks: from simple canteens to fashionable restaurants. Many housewives have learned to cook it at home, but not all of them know how to cook chicken for Caesar salad. Chicken fillet is one of the main ingredients of the snack, and the taste of the prepared dish depends on how tasty it is cooked. Poultry breast can be boiled, baked, fried. Regardless of the method of cooking, it will be juicy and tasty, if done correctly.
Cooking Features
The main task of the cook when cooking chicken for Caesar salad is to make it juicy. After all, for a snack used chicken breast fillet, which in itself is lean. Any culinary error causes the meat to become dry.
The technology of cooking chicken breast for “Caesar” depends on the method of cooking, but there are a few general rules that will allow you to get the desired result.
- Frozen fillet for salad is not suitable, prefer fresh or chilled chicken.
- If before cooking the chicken is marinated, it will be tastier and more fragrant. Some types of marinade can reduce the heat treatment time, which also has a positive effect on the juiciness of the finished meat.
- When boiling on the salad, dip the chicken into the already boiling water. If you first pour cold water over it, then bring it to a boil, it will give a decoction a significant part of the juice and nutrients. Your goal is not to prepare rich broth, but to get juicy chicken meat. For the same reason, salt can only be salted shortly before the chicken is cooked.
- When baking in the oven, place the chicken breast in foil or cooking bag, only then all its juice will remain inside. When baking in butter, the chicken turns ruddy, but dryish.
- Place the form with chicken in the preheated oven. Bake at medium temperature. At the last stage, the heat in the oven can be increased.
- If you want the chicken to brown, 5-10 minutes before readiness, tear the foil or bag.
- If you decide to fry the chicken fillet in a pan, choose a grilled frying pan with a heavy bottom: it keeps heat better. Fry the whole, laid out on a hot pan, greased with butter, like roasting beef steaks. The flame at this time should be no less than average. When the breast is browned, lower the heat slightly and bring the poultry meat to readiness.
Following the above recommendations, even an inexperienced hostess can cook juicy chicken fillet for Caesar salad.
Boiled Chicken for Caesar Salad
Composition:
- chicken breast - 0, 5 kg;
- paprika, black ground pepper - to taste;
- water - 1 l;
- onions - 75 g;
- bay leaf - 1 pc .;
- salt - to taste.
Preparation Method:
- Wash chicken breast, rub with a mixture of black pepper and paprika.
- Boil the water.
- Dip the chicken breast into the pan.
- Cook for 5 minutes over medium heat, removing the foam.
- Reduce the intensity of the flame, add the onion and bay leaf.
- Continue to cook for 20 minutes, 5 minutes until cooked, add salt.
Take out the bay leaf so that it does not make the broth bitter. Let the breast cool in the broth. Free from skin, separate from bones. Slice and place in salad. If the breast is removed from the broth in advance, it will not be juicy enough. Broth can be drained and used to prepare other dishes.
Fried Chicken Breast for Caesar Salad
Composition:
- chicken breast fillet - 0, 4 kg;
- complex seasoning for chicken - to taste;
- olive oil - as required;
- salt - to taste.
Preparation Method:
- Wash the chicken fillet, pat dry with napkins, and rub with spices. Leave on for 20-30 minutes.
- Heat the grill pan, add a little oil.
- Spread the fillet pieces, not sliced. Brown on all sides over intense fire.
- When the chicken is browned on all sides, salt it, reduce heat, cover the pan with a lid. Continue frying for about 5 minutes - until chicken is cooked. It should remain juicy inside, but the juice flowing from the breast when pierced with a knife should be clear.
Once the chicken fillet roasts, place it on a napkin so that it absorbs excess oil. If you have fried a chicken in advance, cover it with a plate so that it does not overwhelm.
Baked Chicken for Caesar Salad
Composition:
- chicken breast fillet - 0, 4 kg;
- lemon juice - 20 ml;
- olive oil - 20 ml;
- a mixture of peppers, herbs, salt - to taste.
Preparation Method:
- Mix lemon juice, vegetable oil, seasonings. Cover this sauce with washed and towel-dried pieces of chicken fillet.
- After 20 minutes, strip the chicken fillet, wrap both pieces in foil separately.
- Preheat the oven to 200-220 degrees, place the foil-wrapped chicken in it.
- After 20 minutes, lightly add heat, unfold the foil. Continue to bake the chicken for 10 minutes.
By the same recipe, you can bake a chicken in a package. In this case, before placing in the oven in the package, you need to make several holes for the steam to come out with a toothpick.
Properly cooked chicken breast fillet is juicy and fragrant. Caesar salad with her will be delicious and appetizing.
