Caesar Salad with Chicken
Cut the loaf into cubes, drizzle with half the oil, and toast in a pan for 5–7 minutes, stirring, until crisp. Season the chicken fillet with salt and pepper and fry in the remaining oil for 5–6 minutes on each side until golden brown and cooked through. Let rest for 5 minutes and slice. For the sauce, mix the yogurt, mayonnaise, mustard, minced garlic, lemon juice, and half the grated Parmesan. Tear the romaine leaves by hand, add the halved cherry tomatoes, and toss with some of the sauce. Top with the chicken and croutons, drizzle with the remaining sauce, and sprinkle with Parmesan.
Ingredients
- ✓Chicken fillet
- ✓Romaine lettuce
- ✓Cherry tomatoes
- ✓Loaf of bread
- ✓Olive oil
- ✓Parmesan
- ✓Plain yogurt
- ✓Mayonnaise
- ✓Mustard
- ✓Garlic
- ✓Lemon juice
- ✓Salt
- ✓Ground black pepper
How to cook
- 1
Cut the loaf into cubes, drizzle with half the oil, and toast in a pan for 5–7 minutes, stirring, until crisp.
- 2
Season the chicken fillet with salt and pepper and fry in the remaining oil for 5–6 minutes on each side until golden brown and cooked through.
- 3
Let rest for 5 minutes and slice.
- 4
For the sauce, mix the yogurt, mayonnaise, mustard, minced garlic, lemon juice, and half the grated Parmesan.
- 5
Tear the romaine leaves by hand, add the halved cherry tomatoes, and toss with some of the sauce.
- 6
Top with the chicken and croutons, drizzle with the remaining sauce, and sprinkle with Parmesan.
Get the app to save & cook
In RESET a recipe is auto-counted in your daily calories and macros.
Download the appCalories and macros are approximate and for reference only. This is not medical advice — for personal recommendations consult a doctor or dietitian.
Related recipes
Apple Berry Crumble
Preheat the oven to 190 °C. Core the apples, cut them into 2 cm cubes, mix with the berries, one-third of the sugar, and cinnamon, and place in a baking dish. For the crumble, mix the rolled oats, flour, and remaining sugar, add the cold butter in cubes, and rub with your fingers until you have large, moist crumbs. Scatter the crumble evenly over the fruit without pressing it down. Bake for 30–35 minutes, until the top is browned and the fruit juices are bubbling around the edges. Let stand for 10 minutes and serve warm — on its own or with a spoonful of yogurt.
≈ 1392 kcalDeviled eggs with mustard and dill
Place the eggs in a saucepan, cover with cold water, and bring to a boil; cook for 10 minutes over moderate heat. Transfer the eggs to cold water for 5 minutes, then peel. Cut the eggs in half lengthwise and carefully remove the yolks into a bowl. Mash the yolks with a fork, add mayonnaise, mustard, and finely chopped dill, season with salt, and stir until smooth. Fill the egg white halves with the filling using a spoon or piping bag, sprinkle with paprika, and serve chilled.
≈ 678 kcalTuna and Egg Sandwich
Boil the egg for 9 minutes after the water comes to a boil, cool and finely chop. Drain the tuna and mash it with a fork. Mix the tuna with the egg, yogurt and mustard, and season with pepper. Cut the cucumber into thin slices. Place the lettuce leaves, filling and cucumber on a slice of bread, cover with the second slice and cut diagonally.
≈ 577 kcal