Portion: 1
Ingredients
- 60g chicken filet and/or 50g Parmesan (cut into small pieces or flakes)
- 2 slices of bacon (can be vegan of course)
- 1 tbsp olive oil (for the croutons)
- ½ or 1 clove of garlic - cut in slices (for the croutons)
- 30g bread (your soft protein bread) cut into cubes (for the croutons)
- 15g extra Parmesan (thickly grated)
- salt/pepper
- 100g (or more) freshly cut green salad of your choice & some cherry tomatoes
- 50g cucumber (thinly sliced)
For the Dressing:
- 2 ½ tbsp mayo
- 3 tbsp yoghurt
- 1tbsp olive oil
- 1 tbsp lemon juice (or more)
- 1 tsp mustard
- ½ clove of garlic (crushed)
- salt/pepper
Method
- Grill the chicken (or use a pan to save time) and cut into thin slices
- Cook the bacon
For the croutons:
- Place the frying pan on high heat
-
Add the olive oil, lower the temperature to medium heat, add the garlic, let it fry for a moment and then add the bread and fry it until it’s brownish and crispy (then remove the garlic)
- Prepare your dressing (mixing well so all the flavours blend)
- Place your green salad in a large bowl, add the chicken/parmesan/bacon
- Add salt & pepper (or any other herb you like)
- Pour the dressing and mix
- Add the croutons
- Sprinkle with the rest of the parmesan and add freshly ground pepper
Kali orexi :)
