Chicken Caesar salad

Name: Chicken Caesar salad
Ingredients: 120 g chicken breast; 15 ml oil; 150 g romaine lettuce; 1 medium tomato (120 g); 6 cucumber slices (30 g); 6 olives (25 g); 30 g croutons; 15 ml oil; 10 ml vinegar; 10 ml soy sauce; 30 g mustard sauce

Salad - Chicken Caesar salad by Narcisa M. - Recipia

Romaine leaves are chopped into small pieces, and Chicken Caesar salad brings raw vegetables and browned cubes together on one plate. The mustard sauce, vinegar and soy make a tangy, salty dressing, and the croutons are tossed among the leaves and tomato. I prefer it served straight away, while the chicken cubes are still slightly warm. Prep: 15 minutes. Cook: 7 minutes. Rest: 0 minutes. Total: 22 minutes. Servings: 2. Approximately 330 kcal and 22 g protein per serving.

Ingredients

For the chicken

120 g chicken breast
15 ml oil

For the salad

150 g romaine lettuce
1 medium tomato (120 g)
6 cucumber slices (30 g)
6 olives (25 g)
30 g croutons

For the dressing

15 ml oil
10 ml vinegar
10 ml soy sauce
30 g mustard sauce

Preparation

1. Chop the romaine into small pieces, cut the tomato into wedges, the cucumber into 6 rounds and the olives into slices. Dry the leaves well if they have been washed. 2. Pat the chicken breast dry with paper towels and cut it into cubes. Heat 15 ml of oil in a pan and fry the chicken for 7 minutes, turning the cubes until browned and cooked through. 3. Mix 15 ml of oil with 10 ml of vinegar, 10 ml of soy sauce and 30 g of mustard sauce. The dressing should be smooth and glossy. 4. Put the lettuce, tomato, cucumber, olives, croutons and chicken on a platter. Pour the dressing over the top and toss.

Notes

A clear soup goes well alongside. If you prepare the salad ahead of time, keep the leaves and vegetables separate from the dressing and croutons, then toss them together before serving. Cooked chicken keeps in the fridge for up to 3 days, separate from the salad. Choose romaine with firm leaves that are not limp at the base. If the leaves are wet after washing, dry them well, otherwise the water will thin the dressing. Mustard sauces can have different salt levels, so taste the dressing before pouring all of it over the salad. For a gluten-free version, use gluten-free croutons and tamari instead of soy sauce, in the same amounts; regular croutons contain gluten, and soy and mustard are allergens.