Ceaser salad with grilled chicken & thyme croutons

32 min
- Preparation 15 min
- Cooking 17 min

Recipe recommendation for WMF Multi Taste Hot Air Fryer

Ingredients

2 People

1 Chicken breast (approx. 250 g)
Olive oil
Salt and pepper for seasoning
1 Organic lemon
2 Anchovy fillets
60 g Grated Parmesan
200 g Yogurt
20 ml Honey
1 tsp. Spicy mustard
150 Cherry tomatoes
2 Romaine lettuce hearts
1 Small radicchio
4 slices Of high protein, low carb bread
3 Sprigs thyme
Pomegranate seeds

Preparation

Step 1

Place the grill plate ridged side up and preheat grill for 15 minutes. Season the chicken breast fillet with a little olive oil, salt, pepper, the zest of the lemon and let marinate.

Chicken breast (approx. 250 g)

Olive oil

Salt and pepper for seasoning

Organic lemon

Step 2

In a measuring jug, blend the anchovies and half of the grated Parmesan with the lemon juice, yogurt, honey, mustard and a little olive oil using a stick blender. Season with salt and pepper to taste. Wash and halve the tomatoes. Once the grill is hot, place the seasoned chicken breast in the hot air fryer and grill for 10 minutes.

Olive oil

Salt and pepper for seasoning

Anchovy fillets

g Grated Parmesan

g Yogurt

ml Honey

tsp. Spicy mustard

Cherry tomatoes

Step 3

In the meantime, tear the romaine lettuce hearts and radicchio into bite-sized pieces. Wash, spin dry and place in a salad bowl. Cube the bread and mix in a bowl with the olive oil, thyme leaves and a little salt.

Romaine lettuce hearts

Small radicchio

slices Of high protein, low carb bread

Sprigs thyme

Step 4

After grilling, transfer the chicken breast to a bowl, cover with a plate and let sit. Toast the croutons on the pizza setting for 5 to 7 minutes. Cut the grilled chicken into strips and arrange on the salad with the tomatoes. Pour the dressing evenly over the salad, sprinkle with the croutons, pomegranate seeds and remaining grated Parmesan.

Pomegranate seeds