🥗 Caesar Salad with Grilled Chicken

Name: Caesar Salad with Grilled Chicken
Total time: 30 min
Yield: 4 servings
Ingredients: 4 chicken breast fillets (125 g each); salt; pepper; 2 tbsp olive oil; 4 eggs; 4 romaine lettuce hearts; 0.5 cucumber; 1 red shallot; 150 g yogurt (3.5% fat); 1 tbsp lemon juice; 2 tbsp white wine vinegar; 1 tsp honey; 1 tsp mustard; 5 g herbs (1 handful; parsley, cress); 30 g parmesan (30% fat in dry matter)

347 kcal · 30 min · 4 servings

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Ingredients

4 chicken breast fillets (125 g each)
salt
pepper
2 tbsp olive oil
4 eggs
4 romaine lettuce hearts
0.5 cucumber
1 red shallot
150 g yogurt (3.5% fat)
1 tbsp lemon juice
2 tbsp white wine vinegar
1 tsp honey
1 tsp mustard
5 g herbs (1 handful; parsley, cress)
30 g parmesan (30% fat in dry matter)

Instructions

1. Rinse the chicken breast under running water.
2. Pat the meat dry with a kitchen towel.
3. Season the meat generously with salt and pepper.
4. Heat one tablespoon of oil in a frying pan.
5. Fry the fillets at medium heat for 7 to 10 minutes until golden brown.
6. Place the pan in the preheated oven at 80 degrees (60 degrees convection or gas level 1).
7. Boil the eggs for 8 to 10 minutes until hard-boiled.
8. Shock the eggs immediately with cold water.
9. Remove the tough cores from the lettuce hearts.
10. Wash the lettuce hearts and cut them in half lengthwise.
11. Heat a grill pan and coat it with the remaining oil.
12. Grill the lettuce in portions for about 5 minutes until grill marks appear.
13. Peel the cucumber and wash it.
14. Slice the cucumber thinly.
15. Peel the shallot and cut it into fine rings.
16. Peel the boiled eggs and cut them in half.
17. Arrange the egg halves on plates.
18. Add the grilled lettuce, cucumber slices, and shallot rings to the eggs.
19. Whisk the yogurt in a bowl with lemon juice, vinegar, honey, mustard, salt, and pepper.
20. Stir two tablespoons of water into the yogurt mixture.
21. Wash the herbs and shake off excess water.
22. Chop the herbs finely.
23. Stir the chopped herbs into the dressing.
24. Divide the chicken fillets into portions.
25. Place two chicken pieces next to the salad on each plate.
26. Grate parmesan over the salad.
27. Drizzle everything with a little dressing.
28. Serve the salad with toasted bread if desired.

Nutrition per serving

kcal: 347
Protein: 47 g · Fett/Fat: 15 g · Carbs: 6 g