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Prep Time
10 min.
Cooking Time
30 min.
Serves
7
Cuisine
Italian
Difficulty
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Classic Caesar salad with chicken
In lists at 0 people
Cooking
Cooked
Planned
Total ingredients: 18
Serves:
Iceberg - 400 g
Chicken parm - 300 g
cherry tomato - 10 pcs.
Baguette - 250 g
Parmesan - 80 g
Garlic - 1 clove
Sunflower oil - 4 tbsp
Salt
Black pepper
Vegetable oil - 1 tbsp
Parmesan - 20 g
Mustard - 2 tsp
Eggs - 1 pcs.
Olive oil - 60 ml
Dill fresh - 2 g
Sugar - to taste
Salt - to taste
Garlic - 1 pcs.
Serves:
🥓
Fat
205г
🍚
Carbohydrates
299г
🥩
Protein
104г
🔥
Kcal
Cut the baguette into small cubes.
Heat the vegetable oil in a frying pan and add the peeled and crushed garlic clove. Add bread cubes and stir.
Fry the crackers over low heat until crispy, stirring occasionally. If the garlic starts to burn, remove it.
Cut the chicken fillet into small medallions of the same size. Season with salt and pepper.
Fry the fillet in a frying pan with a small amount of vegetable oil on the sides until golden brown. Remove the fillet from the pan and let it cool.
For the sauce: place the egg in a glass and pour boiling water over it. Keep it like this for a minute or two. This way it won’t cook, but it will be well disinfected. Break the prepared egg into a blender bowl, add Parmesan cheese, mustard, sugar, salt, vegetable oil and chopped garlic.
Beat all ingredients until smooth. The sauce will not be very thick, but still a little thicker than water.
Cut the cooled fillet into small pieces.
Tear lettuce leaves onto a plate. Drizzle the salad with the sauce.
Add chicken pieces and chopped tomatoes. Place crackers on top. Sprinkle with grated Parmesan and finally pour the dressing over the entire salad again.
Break the prepared egg into a blender bowl, add Parmesan cheese, mustard, sugar, salt, vegetable oil and chopped garlic.
Beat all ingredients until smooth. The sauce will not be very thick, but still a little thicker than water.
Follow the instructions step by step