Chicken Caesar Salad

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12 Chicken tenderloins
2 tbsp Olive oil
¼ Turkish bread
4 Rashers of bacon

Dressing

100 g Garcli aioli
2 tbsp Fish sauce
½ Lemon, juice
½ bunch of Chives, finely sliced

Garnish

1 Baby cos lettuce
4 Eggs
4 tbsp Shaved parmesan

Preparation

Place chicken tenderloins on baking paper, drizzle with olive oil, season with salt and pepper.
Cut bacon into chunky strips and place on tray with chicken. Put the tray into the cold cooking space. Bake (step 1).
While the chicken and bacon are cooking, break lettuce into large pieces and dress on plate.
Rip bread into chunky pieces, place on another baking tray. Put the tray into the warm cooking space. Bake with chicken and bacon on level 3 (step 3).
Mix all dressing ingredients, set aside for later.
Place baked items on lettuce.
Place eggs on perforated tray. Put the tray into the warm cooking space. Steam (step 6).
Refresh with cold water after steaming, then peel them.
Halve eggs, place on salad and sprinkle shaved parmesan over.
Drizzle with dressing.

Cooking steps

Hot air + steaming 230°C for 6 Mins
Add ingredients
Hot air + steaming 230°C for 4 Mins
Prepare
Put the food in
Steaming 100°C for 9 Mins
  • Original baking tray
  • Stainless steel tray
  • Perforated cooking tray
Quantity Ingredient
100 g Garcli aioli
¼ Turkish bread
2 tbsp Fish sauce
12 Chicken tenderloins
4 Eggs
½ Lemon
4 Rashers of bacon
1 Baby cos lettuce
4 tbsp Shaved parmesan
2 tbsp Olive oil
½ bunch of Chives

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