Caesar Salad

Total time30 mins

15 minspreparation time

15 minscooking time

Chicken Caesar Salad is a classic, loved by people all over the world. This fresh and zingy recipe gives the caesar salad a Kikkoman twist, to create a delicious summer salad recipe.

Ingredients

4 portion(s)

chicken breasts, cooked

5 tbsp

Kikkoman Teriyaki Sauce with Toasted Sesame

Olive oil

Lettuce Hearts

100 g

of Parmesan

For the croutons:

8 slice(s)

of white bread

4 tbsp

olive oil

garlic cloves

For the dressing:

60 ml

of olive oil

60 ml

of vegetable oil

clove of garlic

anchovies

lemons

3 tbsp

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

egg yolks

Preparation

Step 1

Preheat the oven to 220C/200C fan. Cut the bread into 2x2cm cubes and drizzle with olive oil. Crush the garlic cloves. Place everything in a roasting tray and roast for 10 minutes until the croutons are golden brown and crispy.

Step 2

Bring a small saucepan of water to the boil. Cook the eggs for 2 minutes and then plunge into cold water. Mix the egg yolks with the olive oil, finely chopped garlic, crushed anchovies, lemon juice and Kikkoman Ponzu Lemon.

Step 3

Wash, dry and tear the lettuce hearts. Grate half the parmesan and mix with the dressing, cutting the rest into thin strips. Mix the salad with the dressing and serve. Sprinkle the croutons and remaining parmesan over the salad and add sliced cooked chicken.

Recipe-ID: 600

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