Classic Chicken Caesar Salad
The Caesar salad everyone loves. This version is served with crispy rye bread croutons and a delicious piece of chicken. A favourite with both young and old, perfect for everyday meals as well as special occasions.This recipe meets the requirements for the Whole Grain Logo.
Ingredients
Salad
- 150 g romaine lettuce, little gem lettuce or lamb’s lettuce
- 200 g pointed cabbage
- 1 chicken breast
- 2-3 slices of wholegrain-logo-labelled rye bread
- Oil for frying the chicken and making the rye bread croutons
Dressing
- 100 ml Greek yoghurt (2% fat)
- 1 tsp Dijon mustard
- 1 garlic clove
- Juice of ½ lemon
- 1/2 tsp salt
- Freshly ground black pepper
Topping
- 15 g grated Parmesan
Instructions
- Fry the chicken breast in a pan with a little oil until cooked through.
- Let the chicken rest, then slice or shred it into bite-sized pieces.
- Tear or cut the rye bread into small pieces.
- Fry or bake the rye bread croutons with a little oil until crispy.
- Wash the lettuce and tear it into pieces. Slice the pointed cabbage into thin strips.
- Mix the dressing ingredients well and toss the dressing with the salad.
- Top with the chicken breast, rye bread croutons and grated Parmesan.