Healthy Summer
Chicken Salad
Recipe
Producer: Priyanka Das
Editor: Manuj Yadav
Ingredients for Caesar Dressing:
500 ml
Olive Oil
40 gm Anchovies
15 gm Worcestershire Sauce
15 gm Dijon Mustard
50 ml Lemon Juice
8 gm Black Pepper
10 gm Salt
5 Egg Yolks
300 gm Parmesan
25 gm Crushed Garlic
Ingredients for Salad:
4 Cooked
Chicken Breasts
50 gm Beans
4 Boiled Eggs
100 gm Bread Croutons
4 Tomato Wedges
40 gm Olives
40 gm Potato Wedges
40 gm Snow Peas
40 gm Lollo Rosso Lettuce
60 gm Iceberg Lettuce
60 gm Romaine Lettuce
In a bowl, mix all the dressing ingredients slowly, ensuring the egg and oil emulsify. Store in a cool place.
Shred or cut the roasted chicken and store separately.
Clean, cut, and parboil beans and snow peas. Shock chill to retain color.
Fry potato wedges until golden and crispy.
Pluck, wash, and disinfect the lettuce. Dry in a spinn
er and keep chilled.
In a large bowl, combine all ingredients and toss with
dressing lightly to avoid making the lettuce mushy.
Garnish with olives and Parmesan shavings before servi
ng.
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