INGREDIENTS
1-2 chicken breasts fillet in thin and short strips
(sautéed or boiled or baked)
1 coarsely chopped salad green
1 can of corn
For the dressing
5 tbsp olive oil
2 tbsp mayonnaise
1 tbsp mustard
1 tbsp vinegar
3-4 tbsp grated parmesan
1 clove of garlic, melted
salt and pepper
croutons
Why put ready? It’s nothing to chop the bread from the day before into cubes and bake it until golden. For more taste, you put it in a bowl with oil and melted garlic or your favorite spice and you immediately have a fresh and aromatic crouton. Once it cools down, store it in an airtight container and you’ll have it ready to go.
METHOD
The garlic that I write in the ingredients of the sauce, if we don’t want to melt it in our sauce (don’t be afraid), we can use it melted while sauteing the chicken to get its aroma there. I do it both ways, take your pick!
In a bowl, beat all the dressing ingredients by hand.
In a large salad bowl, spread the salad as cut as you like, add the chicken and corn, pour over the dressing and sprinkle with the croutons and if you want a little more parmesan.
From here on we play with the dressing ingredients according to our own tastes, e.g. we can put half and half mayonnaise with yogurt, etc.
That’s it! Nothing difficult, right?
The original recipe consists of lettuce, croutons and parmesan sauce, lemon, oil, a raw egg yolk that has probably been poached in a bain-marie because of the salmonella, garlic, pepper and goster sauce from which the variation with anchovies also prevailed because anchovies are an ingredient of Worcestershire
By @epipantosepistitou-efik.blogspot. Thanks for inspiring us!
INGREDIENTS
1-2 chicken breasts fillet in thin and short strips
(sautéed or boiled or baked)
1 coarsely chopped salad green
1 can of corn
For the dressing
5 tbsp olive oil
2 tbsp mayonnaise
1 tbsp mustard
1 tbsp vinegar
3-4 tbsp grated parmesan
1 clove of garlic, melted
salt and pepper
croutons
Why put ready? It’s nothing to chop the bread from the day before into cubes and bake it until golden. For more taste, you put it in a bowl with oil and melted garlic or your favorite spice and you immediately have a fresh and aromatic crouton. Once it cools down, store it in an airtight container and you’ll have it ready to go.
METHOD
The garlic that I write in the ingredients of the sauce, if we don’t want to melt it in our sauce (don’t be afraid), we can use it melted while sauteing the chicken to get its aroma there. I do it both ways, take your pick!
In a bowl, beat all the dressing ingredients by hand.
In a large salad bowl, spread the salad as cut as you like, add the chicken and corn, pour over the dressing and sprinkle with the croutons and if you want a little more parmesan.
From here on we play with the dressing ingredients according to our own tastes, e.g. we can put half and half mayonnaise with yogurt, etc.
That’s it! Nothing difficult, right?
The original recipe consists of lettuce, croutons and parmesan sauce, lemon, oil, a raw egg yolk that has probably been poached in a bain-marie because of the salmonella, garlic, pepper and goster sauce from which the variation with anchovies also prevailed because anchovies are an ingredient of Worcestershire
By @epipantosepistitou-efik.blogspot. Thanks for inspiring us!
