Grilled Caesar Salad with Chicken
Grilled Caesar salad with chicken - Light and satisfying with lots of protein
Healthy, because
Even smarter
Nutritional values
Chicken egg and Chicken breast fillet provide the body with valuable protein, which can be excellently utilized and satiates well. The water-rich Cucumber provides plenty of potassium, which regulates the electrolyte and fluid balance.
If you want to stay full even longer, enjoy a piece of whole grain bread with it. How about, for example, a homemade Wholemeal spelt bread or our juicy Oat bread?
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 151.5 μg | (253 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 26 mg | (217 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 996 mg | (25 %) | ||
| Calcium | 218 mg | (22 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 296 mg | |||
| Cholesterol | 300 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 ozs boneless, skinless chicken breast fillets
- salt
- peppers
- 2 Tbsps olive oil
- 4 eggs
- 4 romaine lettuce hearts
- ½ Cucumber
- 1 shallot
- 5 ozs Yogurt
- 1 Tbsp lemon juice
- 2 Tbsps White vinegar
- 1 tsp honey
- 1 tsp Mustard
- ½ oz Fresh herbs (1 handful; parsley, cress)
- 1 oz shredded Parmesan
Kitchen utensils
Preparation steps
Rinse chicken fillets, pat dry and rub with salt and pepper. Heat 1 tablespoon oil in a frying pan. Fry fillets in it for 7-10 minutes on both sides over medium heat. Remove from heat and keep warm in preheated oven at 80 °C / 175 ˚F.
Hard boil eggs in 8-10 minutes, rinse and let cool briefly. In the meantime, clean and wash lettuce hearts and cut in half lengthwise. Heat a grill pan, brush with remaining oil and grill lettuce in portions, cut side down, for about 5 minutes until it has a typical grill pattern. Clean and wash the cucumber and cut into thin slices. Peel shallot and cut into fine rings.
Peel eggs, cut in half and arrange on plates with lettuce, cucumber and shallot. Whisk yogurt with lemon juice, vinegar, honey, mustard, salt, pepper and 2 tablespoons water. Wash herbs, shake dry, chop and stir in. Divide chicken fillets and arrange 2 pieces each next to salad. Grate Parmesan over the top and drizzle with a little dressing. Serve with toasted bread if desired.
