Chicken Caesars salad with curry dressing

Name: Chicken Caesars salad with curry dressing
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 Chicken filet (125 g); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 15 g Sesame; 1 TEASPOON Oil; 1 Roman salad heart; 1 (150 g) cup of low-fat yoghurt (1,8 % fat); 1 TABLESPOON White wine vinegar; 1 TEASPOON Curry Powder; 1 small tomato; 10 g sliced parmesan cheese; 7-10 Tbsp white and black sesame; 7-10 Tbsp Basil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 Chicken filet (125 g)
7-10 Tbsp Salt
7-10 Tbsp white pepper
15 g Sesame
1 TEASPOON Oil
1 Roman salad heart
1 (150 g) cup of low-fat yoghurt (1,8 % fat)
1 TABLESPOON White wine vinegar
1 TEASPOON Curry Powder
1 small tomato
10 g sliced parmesan cheese
7-10 Tbsp white and black sesame
7-10 Tbsp Basil

Directions

1
Wash the chicken filet, dab only slightly dry. Season fillet with salt and pepper, turn in sesame seeds. Heat oil in a coated pan. Fry the meat for about 10 minutes while turning.
2
In the meantime, clean, wash and drain the salad. Pluck into bite-sized pieces. For the dressing mix yoghurt with vinegar and curry. Season to taste with salt and pepper. Wash, clean and seed the tomato, cut into small cubes.
3
Put the salad on a plate and sprinkle with the dressing. Cut the meat into slices and arrange on top. Sprinkle with tomatoes, parmesan and sesame seeds. Garnish with basil.