Classic Caesar Salad with Napa Cabbage and Chicken
Incredibly delicious - restaurant food in your own kitchen! Classic Caesar with Napa cabbage and chicken fits any occasion. Serve it for lunch or dinner, on weekdays or holidays. Tender Napa cabbage replaces traditional romaine, making the salad lighter and juicier.
Updated : 07 January, 2026
Easy
About 20 min.
Ingredients
600 grams
Chinese cabbage
500 grams
Chicken fillet
400 grams
Cherry tomatoes
200 grams
White bread
3
Garlic
100 grams
Hard cheese
1
Chicken eggs
20 grams
Spinach
to taste
Salt
to taste
Italian herbs
to taste
Ground black pepper
0.5
Lemon
0.25 teaspoon
Ready-made mustard
80 milliliters
Olive oil
30 milliliters
Vegetable oil
1 teaspoon
Worcestershire sauce
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients. Yesterday’s bread works best. Use a large egg. Rinse the tomatoes, lemon, cabbage leaves, and spinach in clean water and pat dry.
Step 2
Rinse the chicken under running water. If the breasts aren’t pre-trimmed, remove the skin and bones. Slice the fillet into pieces about 1 cm (about 3/8 in) thick. Pat the pieces dry with paper towels so there’s no moisture left and less splattering while frying. Lightly pound the fillet, season each piece with salt and spices. Heat a skillet with vegetable oil over medium heat, add the chicken. Increase the heat and fry on both sides until browned.
Step 3
To remove excess oil, place the chicken on a plate lined with several layers of paper towels. Let the chicken cool completely.
Step 4
Cut the crusts off the bread and dice it into small cubes about 1×1 cm (about 3/8×3/8 in).
Step 5
Peel the garlic and rinse it. Crush a clove with the handle of a knife. Heat a skillet with a small amount of vegetable oil over medium heat and add the garlic.
Step 6
Add the diced bread and fry on all sides until golden, then cool. I fried the croutons in 2 batches, so I used 2 garlic cloves.
Step 7
Remove any dark or wilted outer leaves from the Napa cabbage. The dense, thick parts aren’t needed either - they’re not juicy and can spoil the salad’s taste. Tear or cut the cabbage leaves into medium or large pieces.
Step 8
Remove the stems from the tomatoes and slice the tomatoes into medium wedges.
Step 9
Grate the cheese. Choose the grating size to your taste.
Step 10
Slice the cooled chicken into thin pieces no thicker than 3 mm (about 1/8 in).
Step 11
Cover the egg with cold water and place on the stove. After it comes to a boil, cook over medium heat for 1 minute. Then transfer the egg to cold water.
Step 12
Peel the garlic clove, rinse it, and grate it finely or press it. Crack the prepared egg into a deep container for blending, add mustard, garlic, salt, oil, Worcestershire sauce, and lemon juice (from half a lemon). Blend until smooth. The dressing should be fairly thin. Authentic Caesar dressing includes anchovies, but they can be hard to find, so I made it without them.
Step 13
Mix the cabbage leaves and spinach, drizzle with the dressing, and toss gently. Add the chicken and tomatoes. Generously sprinkle with grated cheese. Spread the croutons evenly on top and serve. Add the croutons right before serving so they don’t soften. Serve in a large bowl or portioned. Enjoy!
Author note
Share the recipe
