Chicken Caesar Salad
Crisp romaine lettuce with grilled chicken, croutons and creamy Caesar dressing.
- 20 min
- 810 kcal / serving
- easy
- Protein
- 56.2 g
- Fat
- 57 g
- Carbs
- 19 g
Contains: gluten, egg, milk, fish, mustard (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 2 chicken breast fillets
- 1 large romaine lettuce
- 50 g Parmesan
- 2 slices white bread
- 4 tbsp mayonnaise
- 2 anchovy fillets
- 1 clove garlic
- 1 tbsp lemon juice
- 3 tbsp olive oil
- Salt and pepper
Method
- Season chicken breasts with salt and pepper, pan-fry in 1 tbsp olive oil over high heat for 5–6 minutes per side. Rest, then slice into strips.
- Cube white bread and toast in 1 tbsp olive oil until crispy.
- For the dressing, finely chop anchovies and mix with mayonnaise, pressed garlic, lemon juice and 1 tbsp olive oil.
- Wash romaine lettuce and tear into bite-sized pieces.
- Toss salad with dressing, top with chicken strips and croutons.
- Sprinkle with shaved Parmesan and serve.
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