Caesar Salad with chicken
by Tavolino
A protein-rich, savory salad with tender, pan-fried chicken, grilled romaine lettuce, and a creamy yogurt dressing. A light and satisfying meal.
Ingredients
- Chicken breast fillets 4 pieces (125 g each)
- Salt to taste
- Pepper to taste
- Olive oil 2 tbsp
- Eggs 4 pieces
- Romaine lettuce hearts 4 pieces
- Cucumber 0.5 piece
- Red shallot 1 piece
- Yogurt (3.5% fat) 150 g
- Lemon juice 1 tbsp
- White wine vinegar 2 tbsp
- Honey 1 tsp
- Mustard 1 tsp
- Herbs (parsley, cress) 5 g
- Parmesan 30 g
Preparation
- 1
Rinse the chicken breast fillets (4 pieces), pat dry, and rub with salt and pepper.
- 2
Heat 1 tbsp of olive oil in a pan and fry the fillets over medium heat for 7–10 minutes.
- 3
Remove the meat from the pan and keep warm in a preheated oven at 80 °C.
- 4
Boil the eggs (4 pieces) in boiling water for 8–10 minutes, rinse with cold water, and let cool.
- 5
Clean the romaine lettuce hearts (4 pieces), wash, and halve lengthwise.
- 6
Brush a grill pan with the remaining olive oil and grill the lettuce in batches for approx. 5 minutes.
- 7
Wash the cucumber (0.5 piece) and cut into thin slices.
- 8
Peel the red shallot (1 piece) and cut into fine rings.
- 9
Peel the eggs, halve them, and arrange on plates together with the lettuce, cucumber, and shallot.
- 10
Whisk together the yogurt (150 g), lemon juice (1 tbsp), white wine vinegar (2 tbsp), honey (1 tsp), mustard (1 tsp), salt, pepper, and 2 tbsp of water.
- 11
Wash the herbs (5 g), finely chop, and stir into the dressing.
- 12
Cut the chicken fillets into pieces and place two pieces on each plate with the salad.
- 13
Shave the Parmesan (30 g) over the salad and drizzle everything with the dressing.