Chicken Caesar Salad
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 34.44 g | (35 %) | ||
| Fat | 35.77 g | (31 %) | ||
| Carbohydrates | 17.12 g | (11 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 1.33 g | (4 %) |
| Vitamin A | 418.28 mg | (52,285 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 20.5 mg | (171 %) | ||
| Vitamin B₆ | 0.62 mg | (44 %) | ||
| Folate | 27.34 μg | (9 %) | ||
| Pantothenic acid | 1.23 mg | (21 %) | ||
| Biotin | 3.73 μg | (8 %) | ||
| Vitamin B₁₂ | 0.47 μg | (16 %) | ||
| Vitamin C | 19.69 mg | (21 %) | ||
| Potassium | 370.92 mg | (9 %) | ||
| Calcium | 131.24 mg | (13 %) | ||
| Magnesium | 56.39 mg | (19 %) | ||
| Iron | 4.99 mg | (33 %) | ||
| Iodine | 6.39 μg | (3 %) | ||
| Zinc | 1.76 mg | (22 %) | ||
| Saturated fatty acids | 5.97 g | |||
| Cholesterol | 132.02 mg |
Ingredients
- Ingredients
- 4 slices Toast
- 3 Tbsps vegetable oil
- 4 Chicken breasts (each about 120 g)
- salt
- peppers
- 200 grams Lettuce (such as Romaine)
- 1 handful parsley
- For the dressing
- 1 garlic clove
- 1 tsp lemon juice
- ½ tsp spicy Mustard
- 1 tsp Worcestershire sauce
- 1 egg yolk
- 1 Anchovy fillet
- 80 milliliters olive oil
- 1 Tbsp grated Parmesan
- salt
- peppers
- 1 pinch sugar
- shaved Parmesan (for garnish)
Preparation steps
Remove the crust from the bread, then dice the bread into cubes. Heat some of the oil in a pan, and cook the diced bread for 2-3 minutes until golden brown. Remove from the pan and drain on paper towels.
Rinse the chicken breasts, pat dry, and flatten slightly if necessary. Heat the remaining oil in a grill pan. Add the chicken, and cook until golden brown, 3-4 minutes. Remove from the heat, and leave in the pan. Season to taste with salt and pepper.
For the dressing, peel the garlic. Puree the garlic, lemon juice, mustard, worcestershire sauce, egg yolk, anchovy, and oil in a large bowl with an immersion blender (or in a conventional blender). Stir in the parmesan cheese and season to taste with salt, pepper, and sugar. If too thick, thin with a little water.
Rinse the lettuce and parsley and pat dry. Tear the lettuce into small pieces. Coarsely chop the parsley leaves.
Cut the chicken into strips. Add to a bowl with the lettuce, croutons, and parsley. Mix in the dressing, and toss until combined. Garnish with the grated parmesan cheese and serve.