Cae­sar salad with fried chicken

YOU Diabetics - - Contents -

Cae­sar salad is named af­ter Cae­sar Car­dini (1896-1956), an Ital­ian res­tau­rant owner and chef who worked in Mexico and cre­ated the dish that be­came pop­u­lar in Hol­ly­wood, and not Julius Cae­sar as of­ten as­sumed.

4 por­tions

Prepa­ra­tion time: 10 min­utes Cook­ing time: about 12 min­utes


1 gar­lic clove, crushed

15 ml (1 T) Di­jon mus­tard

20-25 ml (4-5 t) le­mon juice or red wine vine­gar

10 ml (2 t) Worces­ter sauce

30-45 ml (2-3 T) olive oil salt and pep­per


2 chicken breast fil­lets


Texas spice

2 eggs

1 gar­lic clove

1 packet cos let­tuce leaves

30 g low-fat Ched­dar or Edam cheese, shaved with a veg­etable peeler

2 small seed tor­tillas, toasted, bro­ken into pieces

1 Dress­ing Mix the in­gre­di­ents, sea­son with salt and pep­per and set aside.

2 Salad Brush the chicken with oil, sea­son with salt, pep­per and a lit­tle Texas spice. Fry in a heated pan with a lit­tle oil un­til browned, cover and steam-fry un­til cooked but not dry. Slice.

3 Put the eggs in a pot of cold wa­ter and bring to the boil. Boil for 5 min­utes un­til medium-hard. Dunk im­me­di­ately in cold wa­ter to stop the cook­ing process. Shell and slice in half.

4 Rub a salad bowl with gar­lic. Place the let­tuce leaves in the bowl. Top with the chicken and egg slices, sprin­kle over the cheese shav­ings and tor­tilla pieces.

5 Pour over the dress­ing and serve im­me­di­ately.

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