Caesar Salad with Chicken

1. 1 Chicken breast filletpack 800 g ≈ $7.36 130 g
2. 2 Leaf lettucepack 150 g ≈ $0.49 80 g
3. 3 White breadpack 350 g ≈ $1.41 40 g
4. 4 Hard cheesepack 200 g ≈ $2.64 20 g
5. 5 Tomatoes≈ $4.67 per kg 80 g
6. 6 Mayonnaise 25 g
7. 7 Garlic≈ $10.00 per kg 3 g
8. 8 Lemon≈ $4.65 per kg 10 g
9. 9 Olive oil 8 ml
10. 10 Salt 1 g
11. 11 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the lettuce leaves and tomato⁵; rinse and pat dry the chicken¹ fillet; cut the bread into cubes.

2. Toast the bread cubes in a 20 cm skillet over medium heat with a drop of oil and garlic⁷ until golden, about 3–4 minutes, stirring occasionally.

3. Season the chicken¹ with salt and pepper and fry in the same 20 cm skillet for 5 minutes on each side over medium heat until the crust is golden and the inside is fully cooked, then slice.

4. Make the sauce by whisking mayonnaise, lemon⁸ juice, garlic⁷ and grated cheese until smooth.

5. Tear the lettuce into large pieces, cut the tomato⁵ into wedges, add the chicken¹, croutons and dressing, and toss gently until the dressing is evenly distributed.

6. Transfer the salad to a plate, garnish with extra lettuce leaves if desired, and serve immediately.