Ceasar salad

Preparation	20 minutes / hours
Cooking/Baking time	minutes / hours
Temperature	degrees
Price level	Low / Medium
Yield	2 Persons / Quantity

Ingredients

Salad

½	Romaine or baby Lechuga lettuce
2	Chicken filet
½	Salad onion / white onion
2 pieces	Toast bread
1	Tomato

20 g	Parmesan cheese, in thin slices
1 tablespoon	olive oil
Salt & Pepper

Dressing

1 dl	Mayonnaise
1 dl	Sour cream (if possible 9-18%)
1 tablespoon	Lemon juice
1 clove	Garlic
1 t-spoon	Worcestershiresauce

1 tablespoon	Parmesan cheese, grated
Salt & Pepper

Preparations

Clean salad and chop it roughly.
Cut the toast into small cubes.

Approach

Sprinkle the bread cubes with salt and pepper. Heat a pan up to maximum heat, add the bread cubes and roast them until they are golden and chrispy.
Wisk all the ingredients to the dressing together and ad salt and pepper to taste.

Heat a pan up to medium heat about ¾ to max, fry the chicken filet for about 6-10 minutes on each side. The cooking time can vary according to the thickness of the filet. Make sure they are done all the way through. Take the chicken of the pan. Cut it into thin slices.

Mix the salad ingredients together (except the parmesan) and place it on two plates, spread the croutons upon the salad. Place the chicken on top of the salad and decorate with the parmesan and serve with the dressing either in a bowl or drip it on the dish.