Caesar Salad with Egg and Radish

Ingredients

• Chicken Breast120 g
• Egg1 count (55 g)
• Radish1/2 cup (60 g)
• Lettuce1 cup (35 g)
• Sliced Bread1/2 slice (20 g)
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Boil the egg in a small pot for 8-10 minutes. Remove, let cool for some minutes, peel and cut.

2. 2

   Step 2

   You can replace 1 egg with 4 quail eggs.

3. 3

   Step 3

   Then heat a pan or grill over high heat. In the meantime, add salt and pepper to the chicken and cut into bites.

4. 4

   Step 4

   Once the grill is heated, pour half the oil and add the breast.

5. 5

   Step 5

   Lower the heat to medium and cook for 6-8 minutes while stirring from time to time.

6. 6

   Step 6

   Then toast both sides of the sliced bread and be careful it doesn't burn. Remove from heat and dice.

7. 7

   Step 7

   In the meantime, slice the radish and shred the lettuce.

8. 8

   Step 8

   Mix the lettuce, chicken, egg, radish and croutons in a salad bowl.

9. 9

   Step 9

   For the dressing, mix the yogurt with the remaining oil, lemon juice and salt and pepper.

10. 10

    Step 10

    Pour the dressing, mix and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Caesar Salad with Egg and Radish can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.