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Good Living / Salads
Light caesar salad

For the marinade and dressing

  • Beat the anchovies, garlic, lemon zest, lemon juice, pepper and 3 tablespoons olive oil, until completely combined.
  • Add the mustard and beat to incorporate.
  • Add 2 tablespoons of the mixture in a bowl and use it to marinade the chicken.
  • To the rest of the mixture in the food processor, add the yogurt and parmesan. Beat to incorporate.
  • If it is too thick you can add some water to make it thinner.

For the chicken

  • Place a non-stick pan over high heat and let it get very hot without adding any oil.
  • Spread some plastic wrap on a working surface and place the chicken fillets over it.
  • Cut them in half, horizontally to create 2 thinner fillets from each fillet.
  • Cover with plastic wrap and pound them with a saucepan or meat tenderizer to give them a more even thickness. It should be 1-2 cm thick.
  • Spread the marinade over the whole surface of the fillets.
  • Add them to the pan and sauté until golden on both sides.

For the salad

  • Chop the iceberg into 3 cm pieces and place in a bowl.
  • Add the corn, the dressing, thyme, mint and oregano.
  • Toss to coat.  

To serve

  • Cut the chicken fillets into 2 cm slices and add them to the bowl.
  • Add some thyme and oregano.
  • Crumble some rusks over the top and serve.
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