← All recipes

🥗 Caesar Salad with Crispy Chicken

656 kcal · 30 min · 4 servings

Ingredients

• Mini Romaine 4 pc.
• Baguette 1 pc.
• Garlic cloves 1 pc.
• Eggs 1 pc.
• Organic Lemons 1 pc.
• Butter 2 tbsp
• Salt pinch
• Chicken breast fillets 400 g
• Oil 100 ml
• Pepper, black ground pinch
• Mustard 1 tsp
• Anchovy fillets in olive oil 5 g
• Parmesan, grated 80 g

Instructions

1. 1. Carefully separate the lettuce leaves from each other.
2. 2. Wash the leaves thoroughly.
3. 3. Let the vegetables drain well in a sieve.
4. 4. Cut the baguette into coarse cubes.
5. 5. Peel the garlic.
6. 6. Chop the garlic coarsely.
7. 7. Separate the egg white from the egg yolk.
8. 8. Use the egg white for another purpose.
9. 9. Wash the lemon under hot water.
10. 10. Grate about one teaspoon of lemon zest finely.
11. 11. Cut the lemon in half.
12. 12. Squeeze the juice from the lemon.
13. 13. Heat two tablespoons of butter in a pan over medium heat.
14. 14. Toast the baguette cubes for about five minutes until golden brown.
15. 15. Add half of the chopped garlic to the pan.
16. 16. Swirl the pan briefly to distribute the garlic.
17. 17. Lightly salt the croutons.
18. 18. Wash the chicken meat.
19. 19. Pat the meat dry with kitchen paper.
20. 20. Cut the chicken into coarse cubes.
21. 21. Reheat the pan with two tablespoons of oil over high heat.
22. 22. Fry the chicken for about four minutes until golden brown on all sides.
23. 23. Season the meat with salt and pepper.
24. 24. Remove the pan from the heat.
25. 25. Let the chicken rest until serving.
26. 26. Put one teaspoon of mustard into a tall container.
27. 27. Add the egg yolk.
28. 28. Add one tablespoon of lemon juice.
29. 29. Add the grated lemon zest.
30. 30. Add one anchovy fillet to the container.
31. 31. Add the remaining garlic.
32. 32. Puree all ingredients finely.
33. 33. Pour 80 milliliters of oil slowly in a thin stream.
34. 34. Keep the immersion blender running constantly.
35. 35. Continue blending until a thick mass forms.
36. 36. Season the dressing with salt, pepper, and lemon juice.
37. 37. Fold in two-thirds of the Parmesan into the dressing.
38. 38. Put the salad into a bowl.
39. 39. Toss the salad with the dressing.
40. 40. Serve the Caesar salad.
41. 41. Sprinkle the dish with the croutons.
42. 42. Add the chicken on top.
43. 43. Sprinkle everything with the remaining Parmesan.
44. 44. Enjoy your meal!

Nutrition per serving

• kcal: 656
• Protein: 43 g · Fett/Fat: 38 g · Carbs: 32 g