Caesar salad with vegetable twist, chick

Caesar salad with vegetable twist, chicken and green sour apple

By Cheffe Dina Nikolaou

Preparation: 10' Cooking time: 15' Servings: 2

Ingredients:

For the salad

350 g vegetable Twist, HELIOS
250 g chicken breast
6 slices of bacon
3-4 lettuce leaves, finely chopped
1 sour apple, cut into thin slices
100 g stale bread, cut into small cubes
½ teaspoon garlic powder
Salt, pepper
1 pinch Parmesan flakes to serve

For the dressing

200 g mayonnaise
40 g Parmesan, grated
2-3 anchovy fillets
Juice of 1 lemon
1 teaspoon Dijon mustard
1 small clove of garlic or ½ teaspoon of garlic powder
Salt, freshly ground pepper

Method:

Preheat the oven to 180°C air heat. Wash the chicken fillet, season with salt and pepper and place on a baking tray lined with non-stick paper. Bake for 20-25 minutes until golden brown.

Place the bacon in a non-stick pan and cook until golden brown and crispy.
Remove the bacon from the pan and without scraping it off, add the bread cubes. Season with salt and pepper, sprinkle with the garlic and sauté them, shaking the pan regularly until they are cooked through.

In a pot of boiling salted water, add the twist and boil it according to the instructions on the package. Drain and set aside.

For the dressing: Put all the ingredients in a food processor and puree until the anchovies and garlic are dissolved.

Assembly: In a large bowl, combine the cooked pasta and lettuce. Finely chop the bacon and chicken and add to the bowl. Add half of the dressing and mix well. Scatter the croutons, apple slices, a few parmesan flakes and finish with the remaining dressing.

Serve immediately.