Caesar with beijing kale chicken classic

6 servings
1 hour

How to make Caesar with Beijing cabbage and chicken classic? Prepare all the necessary ingredients. Bread is better suited yesterday. Take a large egg. Rinse tomatoes, lemon and cabbage and spinach leaves in clean water and dry.

Rinse the chicken under running water. If the breasts are not cut, remove the skin and remove the bones. They can be used in another dish, for example, cook broth. Cut the fillet into pieces about 1cm thick. Rub the resulting pieces with a paper towel so that there is no moisture left and there is less spray when frying. Beat off the fillet a little, salt each piece and season with spices.

Preheat the pan with the vegetable oil over a medium heat and arrange the chicken pieces. Turn up the heat and toast on both sides until ruddy.

To remove excess oil, lay out the chicken on a plate covered with several layers of paper towels. Cool down completely.

Cut the crust from the bread and cut into small cubes with a side of about 1x1cm.

Peel and wash the garlic, crush the clove with a knife handle. Heat the pan with a little vegetable oil over a medium heat, transfer the garlic to it.

Then transfer the chopped bread and fry it on all sides until ruddy, then cool. I roasted crackers in 2 runs, so it took me 2 cloves of garlic.

Remove dark and sluggish leaves from Peking cabbage, if any. Dense parts will not be needed either, they are not juicy and can spoil the taste of lettuce. Tear or cut the cabbage leaves into medium or large chunks.

Cut the stalk off the tomato and cut the tomatoes into medium slices.

Grate the cheese. Choose the size to your liking, who likes it.

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

Pour cold water over the egg and place on the stove. After boiling, cook over medium heat for one minute. Then lower the egg into cold water.

Peel, wash and grate the last garlic clove, or pass through the press. In a deep whipping container, break the prepared egg, put the mustard, garlic, salt, oil, Worcester sauce, crushed garlic. Squeeze the juice of half the lemon into the same place.

Whisk all the ingredients until smooth. The sauce should turn out to be quite liquid.

The salad can be served both in a large salad and in portions. Stir the lettuce and spinach leaves, pour the sauce over them and mix easily.

Then lay out the chicken pieces and the tomato. Generously sprinkle everything with grated cheese. Spread the crumbs evenly on top and serve the salad. Add crumbs immediately before serving the dish so that they do not soak and spoil the salad.