Caesar salad with captured oven chicken

Name: Caesar salad with captured oven chicken
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Organic chicken filet; 7-10 Tbsp salt, pepper, Cajun spice mixture (e.g. from Zanzibar), sugar; 4 TABLESPOONS Olive oil; 1/2 Baguette; 100 g Parmesan (piece); 100 g mayonnaise; 150 g Whole milk yoghurt; 4-5 Tbsp Whipped cream; 1 TEASPOON Mustard; 3-4 Tbsp Lemon juice; 1 red pointed paprika; 14 cherry tomatoes (e.g. date tomatoes); 1 red onion; 2 stem(s) Lemon thyme; 50 g black olives (without stone; e.g. Kalamata); 4 Mini roman salads; 2 stem(s) Basil; baking paper

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

A wreath of crisp romaine lettuce and decorative Parmesan surrounds the spicy prey of braised chicken and lukewarm steamed vegetables. A feast for low-carb light sailors (and pirates).

low carb,Noon,Dinner,hearty,spicy,fresh,Miscellaneous,Salads & Snacks,Meat & Poultry,very easy

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Organic chicken filet
7-10 Tbsp salt, pepper, Cajun spice mixture (e.g. from Zanzibar), sugar
4 TABLESPOONS Olive oil
1/2 Baguette
100 g Parmesan (piece)
100 g mayonnaise
150 g Whole milk yoghurt
4-5 Tbsp Whipped cream
1 TEASPOON Mustard
3-4 Tbsp Lemon juice
1 red pointed paprika
14 cherry tomatoes (e.g. date tomatoes)
1 red onion
2 stem(s) Lemon thyme
50 g black olives (without stone; e.g. Kalamata)
4 Mini roman salads
2 stem(s) Basil
baking paper

Directions

1
Preheat oven (electric cooker: 120 °C/circulating air: 100 °C/gas: see manufacturer). Line baking tray with baking paper. Wash meat, pat dry and season with salt, pepper and Cajun spice. Heat 1 tablespoon of oil in a frying pan. Brown the meat on both sides, then continue cooking in the hot oven for about 20 minutes.
2
Cut the baguette into very thin slices. Heat 2 tablespoons of oil in the frying fat little by little. Fry bread in it in portions on both sides until crispy.
3
For the dressing, grate parmesan finely. Mix 1 tbsp. cheese with mayonnaise, yoghurt, cream, mustard and 2 tbsp. lemon juice. Season to taste with salt, pepper and 1-2 tsp. sugar.
4
Take the meat out of the oven and let it rest. Clean, wash and roughly dice the peppers. Tomatoes wash, halve. Peel onion, cut into strips. Thyme wash, shake dry and pluck smaller. Heat 1 tablespoon of oil in a frying pan. Sauté the pepper and onion for about 5 minutes. Cut the meat into slices. Mix with the tomatoes, olives and thyme and add to the bell peppers, continue to steam for 2-3 minutes. Season to taste with salt, pepper, Cajun spice and 1-2 tbsp. lemon juice. Remove from heat.
5
Clean the salad, wash and spin dry. Wash basil, shake dry, pluck leaves. Place slices of bread in the middle of the plates. Place the chicken mixture on top and place the salad leaves around it. Spread the dressing first, then the remaining Parmesan cheese on the salad leaves. Sprinkle with basil.