A source of protein and healthy fats, this warm chicken breast salad helps maintain muscle mass and improve metabolism. Rich in antioxidants and vitamins, it has a rich flavor thanks to the combination of olive oil, lemon, and Dijon mustard, making it ideal for a keto diet.
Caesar salad, Chicken breast (fillet), Butter, Olive oil, Soy sauce (sugar-free), Onion, Parmesan, Cooking salt, Black pepper, Olive oil, Lemon, Dijon mustard, Egg yolk, Truffle, Cooking salt, Black pepper, Erythritol
Let it stand: 30 min, Blend with a blender: 5 min, Slice: 15 min, Fry: 10 min, Let it stand: 15 min, Mix: 5 min
Keto, LCHF: Recipes, Rules, Description$$$
Odessa
Marinating
First, the chicken breast (100 g) should be marinated in a mixture of vegetable oil (40 ml), soy sauce (30 ml), and black pepper.
Allow the meat to rest in the marinade for 20-30 minutes.
Preparing the Sauce
In a small bowl, combine one egg yolk, Dijon mustard (20 g), juice of a lemon (from a lemon weighing 30 g), and one tablespoon of vegetable oil.
Whisk the mixture until smooth.
Gradually add vegetable oil (60-80 ml) in a thin stream, continuing to stir until a stable emulsion forms.
Essentially, this is the preparation of homemade mayonnaise. Instead of a whisk, you can use a blender for a more predictable result. The recipe for this homemade mayonnaise is attached below.
Then season the sauce with truffle paste (15 g), salt (5 g), sugar (5 g), and pepper (2 g).
Preparing the Salad
The romaine mini lettuce (1 pc) should be cut in half lengthwise and seasoned with salt and pepper.
Sear the chicken breast in a dry skillet until golden brown on both sides. After that, add butter (50 g) and continue cooking, basting the breast with melted butter until partially cooked.
Wrap the chicken in foil and let it rest for 15 minutes.
Sear the romaine lettuce in a hot skillet cut side down until golden brown.
When serving, garnish the salad with grated Parmesancheese (10 g) and fried onions (30 g).
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