Chicken Caesar salad
Caesar salad with chicken, iceberg lettuce, whole-grain bread, cherry tomatoes, quail eggs, and parmesan in a yogurt dressing.
- Total
- 45 min
- Servings
- 2
- Difficulty
- Medium
Nutrition
per serving- kcal
- 405
- Protein
- 32 g
- Fat
- 18 g
- Carbs
- 30 g
Ingredients
for 2 servings- iceberg lettuce150 g
- whole-grain bread50 g
- chicken fillet200 g
- cherry tomatoes4 pcs
- quail eggs4 pcs
- parmesan cheese30 g
- Greek yogurt100 g
- garlic1 pcs
- saltto taste
- dried basilto taste
- dried garlicto taste
- oil1 tbsp
Method
10 stepsRinse the chicken fillet, pat dry, brush with oil, season with salt, and bake until done at 180°C for 20-25 minutes. Cool and cut into cubes.
Cut the whole-grain bread into cubes and toast in a dry pan or oven until golden brown.
Hard-boil the quail eggs, cool, peel, and cut in half.
Rinse the cherry tomatoes and cut in half.
Grate the parmesan cheese finely.
For the dressing: press the garlic and mix with Greek yogurt, salt, dried basil, and dried garlic.
Rinse the iceberg lettuce leaves, pat dry, and tear by hand.
In a large bowl, mix the diced chicken fillet, cherry tomatoes, toasted croutons, and lettuce leaves.
Add the dressing and mix.
Before serving, sprinkle with grated parmesan and top with quail egg halves.