Chicken Caesar Salad
Try this Chicken Caesar salad with quail eggs, juicy cherry tomatoes and crunchy homemade croutons, all topped with a creamy sour cream and garlic dressing. Ready in about 25 minutes, it is perfect for a quick lunch or a light dinner on busy days.
Ingredients
- 4 cups loosely packed salad greens washed and dried
- 9 oz boneless skinless chicken breast
- 1 oz semi‑hard cheese thinly sliced
- 7 quail eggs
- 7 cherry tomatoes
- 2 slices white bread
- 2 tablespoons sour cream full‑fat
- 1 tablespoon vegetable oil for frying the chicken
- 2 garlic cloves
- 1 teaspoon Italian or Herbes de Provence seasoning
- salt to taste
Instructions
- Wash the salad leaves well under running water, then pat them dry and tear them into bite‑size pieces with your hands. Arrange the greens on individual serving plates.
- Cut the chicken breast into small strips or bite‑size pieces, then quickly pan‑fry them in vegetable oil over medium‑high heat until cooked through and golden. Place the hot chicken on top of the salad leaves.
- Boil the quail eggs until hard‑boiled, cool them completely in cold water, then peel off the shells. Cut each egg in half and arrange the halves on the plates.
- Wash the cherry tomatoes and cut each one in half. Add the tomato halves to the serving plates around the salad.
- Cut the slices of white bread into small cubes, then toast them in a dry skillet, stirring from time to time, until they are golden and crisp. Sprinkle the croutons over the salad.
- Slice the cheese into thin strips or small pieces and scatter it evenly over the salad.
- Press or finely grate the garlic cloves into the sour cream and mix until smooth. Spoon or drizzle this creamy garlic dressing over the salad.
- Season the salad with salt to taste and finish with a small pinch of Italian or Herbes de Provence seasoning on top.
- Your Chicken Caesar salad is ready to serve. Enjoy it right away while the croutons are still crunchy!