Caesar salad

Salad emperors and the emperor of salads now in your menu! Meet - favorite salad "Caesar"!

Ingredients (for 4 servings):

• 1 head lettuce Romano
• 8-10 cherry tomatoes
• 6-8 quail eggs
• 300 g chicken breast fillet
• 150g plain yogurt or low-fat sour cream olive oil for frying
• salt, freshly ground black pepper
• 30 g parmesan
• To toast 3-4 slices of slightly stale white loaf 2-3 tbsp. l. olive oil 1-2 cloves garlic salt freshly ground black pepper if desired, you can use ready-made croutons and croutons;
• For the sauce 150 g mayonnaise 1 tbsp. l. lemon juice 1 hour. l. uochesterskogo sauce 1-2 cloves garlic 2-3 tbsp. l. cream or whole milk salt freshly ground black pepper if desired, you can use ready-made sauce.

Cooking method:

Wash the chicken breasts dry and well. Rub it with salt and pepper, pour the yogurt or sour cream and leave to marinate for 40 minutes at room temperature.

Remove the breast from the marinade and blot with paper towels. In a frying pan heat the oil, put the entire breast and brown for 3-4 minutes on each side.

Bring to a readiness in a preheated 180 degree oven. Cool, cool and cut into slices. While breast cools, prepare the croutons and sauce.

Garlic peel and finely chop. In a small container to pour the olive oil, add to the garlic, salt and pepper and allow the mixture to sit for an hour. Bread cut into small cubes and fry in garlic butter. These can then be dosushit oven. For the sauce, mix well all ingredients (garlic is better to skip through the press).

Salad romano wash, dry and break off his hands. Boil the eggs and cut in half. Cherry tomatoes washed, cut in half, lightly salt.

At the dish put lettuce on top of decomposed chicken and pour over the sauce. On top of salad and chicken nuggets lay toast, eggs and tomato halves.

Sprinkle with grated Parmesan cheese.

Bon Appetit!