Baked Chicken with Caesar Salad Recipe – Guide

Ingredients for chicken:

Clean the chicken (from species-appropriate care if possible) and cut in half. Using a sharp, pointed knife, separate the breast and carcass, including the skin, from the bone. Cut off the legs and remove the bone. Separate the wings or leave them on the meat. Alternatively, flatten the halved chicken and cut only the thighs. But filleted chicken is easier to marinate, grill and eat.

Place the minced meat pieces in a bowl. Add paprika powder, lemon juice, minced garlic, salt, pepper and a little maple syrup. Mix the chicken well with the spices and let it rest for at least 1 hour. Finely chop the herbs and add to the chicken before grilling. Lightly sear the chicken, then place it in the grill basket and grill hard. Then cook for 10 minutes on medium heat.

Ingredients for the salad:


Clean the romaine lettuce and cut into leaves. Cut the leaves into wide pieces. Cut the tomatoes in half and remove the stems. Grate the parmesan and cut the onion into small rings. Put all the prepared ingredients in a bowl and mix.

For salad dressing to be successful, ingredients should be at room temperature if possible. First, put the egg yolks in a mixing bowl. Add mustard and chopped garlic. Beat with a blender or hand mixer, then slowly mix in the oil in small portions. When the mass comes together and forms a firm consistency, you can add oil a little generously. Stir in the Parmesan and pour the vinegar/lemon juice, chili, salt and pepper into the sauce. Instead of olive oil, you can also use neutral vegetable oil, then the taste will be a little milder.

Ingredients for the bread:


Cut the garlic cloves and rub the cut on the bread. Drizzle with a little olive oil and grill until golden brown. Serve the chicken as a rustic side dish: top the buns with lettuce. Spread the salad well on top. Cut the grilled chicken into pieces and place on top of the bread.

Additional Information:

Eat better! | date of issue | 07/10/2022

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