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Corn Caesar salad
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 527
  • Fat about 31g
  • Carbohydrates about 23g
  • Protein about 36g
This is needed
This is needed for 4 people
Dressing
  • 1 tbsp honey mustard
  • 0.25 tsp salt
  • 3 tbsp white wine vinegar
  • 180 g plain yoghurt
  • 2 tbsp mayonnaise
  • a little pepper
Chicken, corn and croûtons
  • 350 g tender chicken breast fillets
  • 0.25 tsp salt
  • a little pepper
  • 150 g bacon strips
  • 1 garlic clove
  • clarified butter
  • 4 slices whole-grain toast bread
  • 2 cooked corn cobs
Salad
  • 40 g Parmesan
  • 6 baby lettuce
Tools
  • Apron, Bowl, Frying pan, Garlic press, Knife, Paring knife, Peeler, Plate, Spatula, Tablespoon, Teaspoon, Timer, Whisk, Cutting board, Kitchen scales
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And that's how it's done
And that's how it's done
Dressing
Whisk the mustard, mayonnaise, yoghurt and vinegar in a bowl, season. Cover the dressing and set aside.
Chicken, corn and croûtons
Season the chicken and wrap in bacon. Remove the corn kernels from the cobs using a knife. Tear the toast bread into pieces. Heat a little clarified butter in a non-stick frying pan. Brown the chicken on all sides for approx. 10 mins., remove. Add a little clarified butter if necessary. Add the corn and toast bread, mince in the garlic, fry for approx. 10 mins., stirring occasionally.
Salad
Shave the parmesan into thin strips using a peeler. Separate the lettuce leaves, tear into bite-size pieces, add to the dressing, mix. Serve the salad with the chicken, corn, croûtons and parmesan.

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