Warm salad with chicken breast

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.

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 Parmesan cheese (10 g) and fried onions (30 g).