Ceasar's salad with chicken

Name: Ceasar's salad with chicken
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 800 g Chicken filet; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Eggs; 3 thick slices of white bread; 3 Mini Roman salads; 2 Garlic cloves; 500 g creamy milk yoghurt; 125 g mayonnaise; 1-2 TABLESPOONS Lemon juice; 100 g Parmesan (piece)

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

800 g Chicken filet
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Eggs
3 thick slices of white bread
3 Mini Roman salads
2 Garlic cloves
500 g creamy milk yoghurt
125 g mayonnaise
1-2 TABLESPOONS Lemon juice
100 g Parmesan (piece)

Directions

1
Wash the meat and dab dry. Heat 2 tablespoons of oil in a frying pan. Fry the meat for 4-5 minutes on each side until golden brown. Season with salt and pepper and remove. Boil eggs in boiling water for about 10 minutes until hard.
2
Then quench cold and let it cool down.
3
Cut white bread into cubes. Heat 3 tablespoons of oil in a frying pan. Fry the bread cubes in it while turning them golden brown. Take out and drain on kitchen paper. Clean and wash salads, cut them roughly into pieces and spin dry.
4
Peel and finely chop the garlic. Mix yoghurt, mayonnaise and garlic. Season to taste with salt, pepper and lemon juice.
5
Peel and slice the eggs. Cut the chicken filet into thin slices. Slice cheese into thin shavings. Place all salad ingredients alternately in a large salad bowl, drizzling some sauce between each layer.
6
Or place a springform pan rim (approx. 24 cm Ø) on a cake plate and layer the salad in the pan. Add the rest of the sauce.