Spice up your Caesar Salad!
3 Tbsp. rapeseed oil, divided use
2 chicken breasts (approx. 5 oz. each)
1 Tbsp. Chicken Allrounder
1 head romaine lettuce, chopped
2 red tomatoes, chopped into ½-inch cubes
1 yellow tomato, chopped into ½-inch cubes
1 garlic cloves
1 egg yolk
1 Tbsp. red wine vinegar
1 tsp. ground mustard
3 Tbsp. freshly grated Parmesan cheese
⅓ cup rapeseed oil
Salt and pepper
For the Chicken
For the Salad
For the Dressing
Heat the oven to 375°F.
Mix the Chicken Allrounder with 2 Tbsp. of rapeseed oil and brush the chicken breasts with half of the oil mixture. Set the chicken aside and allow the flavors to infuse.
Meanwhile, toss the Salad ingredients together in a large bowl. Place in the refrigerator to chill for 30 min.
Heat the remaining 1 Tbsp. rapeseed oil in a large skillet over medium heat. Add the chicken, then cook 8 to 10 min. on each side or until the chicken is done (165⁰F).
For the dressing, peel the garlic and cut it into 4 pieces. Place the garlic in a blender or food processor container. Add the anchovies, egg yolk, vinegar, mustard and 2 Tbsp. Parmesan cheese; blend until smooth. With the blender running, gradually add the 1/3 cup rapeseed oil through the opening at top of blender, mixing well after each addition. Season with salt and pepper to taste.
Add the Dressing to the Salad; mix lightly. Place the salad on 2 plates. Cut the chicken into strips and place it over the salads. Sprinkle with the remaining Parmesan cheese.
Time for a classic recipe! Delicious chicken on crispy salad that thanks to our unique dressing becomes a real taste sensation. Those days of ready-made salad dressings are well and truly over! What could fit better than our Chicken Allrounder?
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- Serving Size
- 1 serving
- per serving
- 4.7 grams
- 47 grams
- 70 grams