Chicken Caesar Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 569 mg | (14 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 236 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 500 grams (approximately 18 ounces) Chicken breasts (ready to cook, skinless)
- 8 Tbsps olive oil
- 1 untreated lemon (juice)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 4 slices Baguette
- 2 garlic cloves
- 1 head Romaine lettuce
- For the dressing
- 2 Tbsps lemon juice
- 1 tsp medium hot Mustard
- 1 pinch sugar
- 4 Tbsps Whipped cream (at least 30% fat content)
- 30 grams (approximately 1 ounce) shaved Parmesan
Preparation steps
For the chicken: Toss the chicken breasts with 3 tablespoons olive oil and the juice of one lemon. Season with salt and pepper and refrigerate for 2 hours. Heat 2 ablespoons vegetable oil in a grill pan and grill the fillets on both sides over low heat until cooked through. Let cool and cut into bite-size pieces.
Trim the bread and cut into bite-size cubes. Peel and chop the garlic. Heat 3 tablespoons olive oil in a large pan, add the bread and cook until golden brown on both sides. Towards the end of the cooking time add the garlic and cook until golden. Rinse the romaine lettuce and spin dry. In a bowl, whisk togehter the lemon juice, salt, pepper, mustard, sugar and the remaining olive oil and stir in the cream. Season to taste wiht salt and pepper. Toss the salad with the chicken, croutons and dressing, divide among serving plates and top with the Parmesan.
