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Salad:

  • Chicken breast fillets (cut into cubes) 175.0 g
  • Garlic (minced) 60.0 g
  • Eggs, large (class A),boiled and sliced into quarters 50.0 g
  • Avocado (mashed) 176.0 g
  • Lemon, juice of 1 lemon 100.0 g
  • Ceasar Dressing
  • Anchovy fillets 10.0 g
  • Cheese, Parmesan grated 45.0 g
  • Salad Ingredients
  • Lettuce, Romaine, leaves seperated 20.0 g
  • Croutons 100.0 g
  • Cherry tomatoes (rinsed and halved), halved 10.0 g
  • Cheese, Parmesanshaved 5.0 g
  • Eggs (boiled, peeled and cut into wedges) 50.0 g
  • Avocado (mashed)
  • Lemon, juice of 1 lemon 100.0 g
  • Anchovy fillets 10.0 g
  • Cheese, Parmesan grated 45.0 ml
  • Lettuce, Romaine, leaves seperated 20.0 g
  • Croutons 100.0 g
  • Cherry tomatoes (rinsed and halved), halved 10.0 g
  • Cheese, Parmesanshaved 5.0 g
  1. Salad:

  2. Grill the chicken until fully cooked with seasoning of choice.
  3. Peel the garlic clove and cut in half. Rub the base and sides of the serving bowl with the garlic and set aside.
  4. Place the eggs into boiling water and boil for 4 minutes, refresh immediately into cold water and peel.
  5. Place the slices of Avocado in a solution of lemon juice and water, so as not to discolour
  6. In a mixing bowl mix together, with half of the Parmesan cheese the dressing ingredients ,with the egg and season with salt and pepper to taste.
  7. Assemble the salad by mixing the dressing through the leaves, and placing in the serving bowl, sprinkle over the remaining parmesan and croutons, grilled chicken and finally the avocado.