Caesar with chicken
4 servings
30 minutes
Caesar salad is almost as famous as Gaius Julius himself, although it is not named after him. The author of this dish is considered to be an American restaurateur with Italian roots named Caesar Cardini. Thanks to the worldwide popularity of "Caesar " , a wide variety of cooking options have appeared - in particular, a variation with shrimp has appeared. In some restaurants, tomatoes and cucumbers are thrown into the salad bowl, generously seasoning the dish with mayonnaise and serving it as the famous salad, but we know where the truth is. In addition, the classic recipe looks much more sophisticated. You can also do without croutons.
1
In a large bowl, mix chicken breasts with olive oil and 1 tablespoon of lemon juice, then salt to taste.
- Chicken breast fillet: 4 pieces
- Olive oil: 2 teaspoons
- Lemon juice: 1 tablespoon
2
Preheat the grill. Place the chicken breasts on foil and grill for 10-12 minutes until golden brown, flipping once during cooking. Transfer to a plate or board and slice.
- Chicken breast fillet: 4 pieces
3
Mix salad leaves, watercress, and boiled eggs on a plate, and sprinkle with chicken.
- Romaine lettuce: 1 piece
- Garden cress: 1 piece
- Chicken egg: 4 pieces
- Chicken breast fillet: 4 pieces
4
Mix parmesan, chopped anchovies, yogurt, and remaining lemon juice, season to taste, and drizzle over the salad.
- Grated Parmesan cheese: 25 g
- Anchovies: 50 g
- Yoghurt: 170 g
- Lemon juice: 1 tablespoon
5
Place whole anchovy fillets on top of the salad.
- Anchovies: 50 g
