Tex-Mex Caesar Salad
Tex-Mex Caesar Salad - Fiery Tex-Mex salad with a bite—ideal for beginner cooks
Healthy, because
Even smarter
Nutritional values
A hearty salad with valuable amino acids, lots of vitamin C and folic acid. Vitamin C is important for the connective tissue and our immune system. Folic acid is needed for cell reproduction, blood formation and protein metabolism; pregnant women in particular need a lot of it.
Silk tofu contains a lot of moisture and is therefore ideal for sauces. After opening the package, it should always be kept moist and consumed as soon as possible.
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,016 mg | (25 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 261 mg | |||
| Cholesterol | 74 mg |
Ingredients
- Ingredients
- 1 Whole-wheat tortilla
- 2 Tbsps olive oil
- 1 ½ tsps Guajillo chili powder (or other chili powder)
- 1 small garlic clove
- ½ Lime
- 7 ozs Silken tofu
- salt
- peppers
- 3 Romaine lettuce
- ½ bunch cilantro
- 1 large Chicken breast (about 225 grams)
Kitchen utensils
Preparation steps
Cut tortilla into very fine strips, place on a baking sheet and bake in preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F/convection 350°F) until crisp, about 12 minutes. Remove and let cool.
Heat olive oil in a small pot with the chili powder until it begins to bubble slightly. Remove from heat and let cool.
Peel garlic and squeeze lime. Purée tofu, garlic, lime juice and half of the chili oil with an immersion blender and season with salt and pepper to taste. If the sauce is too thick, dilute with 1-2 tablespoons of water.
Trim lettuce, rinse, spin dry and cut into strips.
Rinse cilantro, shake dry and pluck leaves.
Rinse the chicken breast fillet, pat dry, cut in half horizontally and pound slightly flat with a meat mallet between 2 pieces of plastic wrap. Rub with the remaining chili oil.
Heat the grill pan and fry chicken fillets for 3-4 minutes on each side.
Mix the lettuce with the dressing and place in a bowl. Garnish with some cilantro.
Cut chicken into strips and place them on the salad. Sprinkle with tortilla strips and serve immediately.
