Chicken Caesar Salad

Ingredients

• 4 chicken breast fillets (approx. 125g each)
• Salt
• Pepper
• 2 tbsp olive oil
• 4 eggs
• 4 romaine lettuce hearts
• 0.5 cucumber
• 1 red shallot
• 150g yogurt (3.5% fat)
• 1 tbsp Lemon Juice
• 2 tbsp white wine vinegar
• 1 tsp Honey
• 1 tsp Mustard
• 5g herbs (1 handful; parsley, cress)
• 30g Parmesan (30% fat by weight)

Instructions

1. 1.

   Rinse the chicken fillets, pat them dry, and season with salt and pepper. Heat 1 tbsp of oil in a pan. Fry the fillets for 7-10 minutes on both sides over medium heat. Remove from heat and keep warm in a preheated oven at 80°C (60°C fan; Gas: Mark 1).

2. 2.

   Hard boil the eggs for 8-10 minutes, cool them down in ice water, and let them cool slightly. Meanwhile, wash and halve the lettuce hearts lengthwise. Heat a grill pan, grease it with the remaining oil, and grill the lettuce in portions for about 5 minutes until it has a typical grill pattern. Wash the cucumber and cut it into thin slices. Peel the shallot and slice it into fine rings.

3. 3.

   Peel the eggs, halve them, and arrange them with the lettuce, cucumber, and shallot on plates. Whisk together the yogurt, lemon juice, vinegar, honey, mustard, salt, pepper, and 2 tbsp of water. Wash, shake dry, chop the herbs and stir them in. Divide the chicken fillets into portions and arrange 2 pieces next to the salad. Grate Parmesan over it and drizzle with some dressing. Serve with toasted bread if desired.

4. 4.

   PT45M