Caesar salad is popular among gourmets, for whom the taste of food is important, and for supporters of healthy food, who prefer light and healthy snacks. This dish can be found in the menu of catering establishments of various ranks: from ordinary chairs to modern 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 breakfast, and the taste of the cooked dish depends on how delicious it is cooked. Poultry breasts can be boiled, baked, fried. Regardless of the method of cooking, it will be juicy and tasty if done properly.
The main task of the chef when cooking chicken for Caesar salad is to make it juicy. After all, chicken breast fillets are used for breakfast, which is lean in itself. Every culinary mistake makes the meat dry.
The technology for preparing chicken breasts 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 the chicken is marinated before cooking, 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 it boils on the salad, dip the chicken in the already boiling water. If you first pour it with cold water, then boil it, it will give the decoction a significant portion of juice and nutrients. Your goal is not to prepare a rich broth, but to get juicy chicken. For the same reason, salt can only be salted shortly before the chicken is cooked.
When baking in the oven, place the chicken breasts in foil or a cooking bag, only then will all its juice remain inside. When roasted in butter, the chicken turns yellow but dry.
Place the chicken form in the preheated oven. Bake at medium temperature. At the last stage, the heat in the oven may increase.
If you want the chicken to brown, tear the foil or bag 5-10 minutes before cooking.
If you decide to fry the chicken fillet in a pan, choose a grilled pan with a heavy bottom: it retains heat better. Fry the whole, exposed to a hot pan, greased with butter, like roast beef steaks. The flame at this time should be not less than average. When the breasts turn red, slightly reduce the heat and bring the poultry meat to readiness.
Following the above recommendations, even an inexperienced housewife can prepare a juicy chicken fillet for Caesar salad.
Boiled chicken for Caesar salad
chicken breast – 0.5 kg;
red pepper, ground black pepper – to taste;
water – 1 liter;
onion – 75 g;
bay leaf – 1 pc .;
salt to taste.
Method of preparation:
Wash the chicken breasts, rub with a mixture of black pepper and paprika.
Boil the water.
Dip the chicken breasts in the pan.
Cook over medium heat for 5 minutes, removing the foam.
Reduce the flame, add the onion and bay leaf.
Continue cooking for 20 minutes, 5 minutes until done, add salt.
Remove the bay leaf so as not to upset the broth. Allow the breasts to cool in the broth. Without skin, separate from bones. Cut and place in a salad. If the breast is removed from the broth beforehand, it will not be juicy enough. The broth can be drained and used to prepare other dishes.
Fried chicken breast for Caesar salad
chicken breast fillet – 0, 4 kg;
complex spice for chicken – to taste;
olive oil – according to the requirements;
salt to taste.
Method of preparation:
Wash the chicken fillet, 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 cut into slices. Brown on all sides in intense fire.
When the chicken is browned on all sides, salt it, reduce the heat, cover the pan with a lid. Continue to fry for about 5 minutes – until the chicken is cooked. It should remain juicy inside, but the juice that flows from the breast when pierced with a knife should be clear.
Once the chicken fillet is cooked, place it on a napkin so that it absorbs the excess oil. If you have previously fried chicken, cover it with a plate so that it does not clutter it.