Chicken caesar salad
Iceberg lettuce with seared chicken, bread croutons, parmesan and a mayonnaise garlic dressing.
- Number of servings
- 1
Nutrients
For entire dish
- Calories
- 598 kcal
- Protein
- 39.5 g
- Carbohydrates
- 26.8 g
- Fat
- 36.7 g
- Fiber
- 3.2 g
Per serving
- Calories
- 598 kcal
- Protein
- 39.5 g
- Carbohydrates
- 26.8 g
- Fat
- 36.7 g
- Fiber
- 3.2 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 71.4 mcg
- C
- 9.6 mg
- E
- 2 mg
- K
- 45.5 mcg
- B9
- 1.1 mcg
- B12
- 0.6 mcg
- Fe
- 1.5 mg
- Ca
- 236.8 mg
- Mg
- 2 mg
Ingredients
- Chicken breast — 120 g
- Iceberg lettuce — 120 g
- White bread — 40 g
- Parmesan — 20 g
- Mayonnaise — 25 g
- Olive oil — 8 g
- Lemon — 10 g
- Mustard — 4 g
- Garlic — 3 g
- Black pepper — 1 g
Cooking instructions
- Cut the bread into cubes.
- Tear the iceberg lettuce into bite sized pieces.
- Mince the garlic.
- Squeeze the juice from the lemon.
- Whisk the mayonnaise with the mustard, garlic, lemon juice and black pepper.
- Toast the bread cubes in a dry skillet for 5 minutes until crisp.
- Heat the olive oil in the same skillet.
- Sear the chicken breast for 6 minutes per side until cooked through.
- Rest the chicken for 5 minutes and slice it.
- Toss the lettuce with the dressing in a bowl.
- Add the chicken and the croutons.
- Shave the parmesan over the top and serve.