The classic dressing is, of course, second to none – but made on a mayonnaise basis, unfortunately quite powerful. And then there are still croutons and Parmesan chips added. That’s why we like to make a light version with Greek yogurt – so that it’s low-carb. Caesar dressing tastes nice and creamy anyway.
Ingredients For The Salad
2 small chicken breast fillets
1 tablespoon oil
Salt and pepper
2 slices of white bread
2-3 Romanian salad hearts (they stay crisp longer than romaine lettuce)
300 g cherry tomatoes
50 g of Parmesan
Preparation Of The Salad
Wash meat, pat dry and fry it in hot oil in a grill pan for about 10 minutes. Season with salt and pepper. Dice the bread and roast in a hot oven at 200 degrees for about 5 minutes until golden it is brown. Cut salad into strips, wash and drain well. Mix with halved cherry tomatoes on a plate or in a bowl. Drizzle with dressing (see below). Slice meat, arrange on top. Sprinkle with Parmesan and croutons.
Arrange The Caesar Salad
Put the romaine lettuce into a large salad bowl. Stir the dressing well again. Remove the chicken and croutons from the oven. Place the chicken thighs on a chopping board. Pull the bacon slices into pieces and place in the salad bowl. Also, pluck the Croutons small and place them in the salad bowl.
Remove the meat from the bone and pluck it into bite-sized pieces. Add the chicken skin to the salad, spoon the dressing over and mix well.