Gourmet Caesar Salad (Cocoycurry style)
My take on a Caesar salad, with chicken coated in breadcrumbs and sesame, figs, cherry tomatoes and a fig and balsamic vinaigrette.
- Prep
- 20 min
- Cook
- 15 min
- Servings
- 2
Start cookingStep by step, with timers
Posted on Instagram on 5 October 2020 · See the post
Method
- Cut the chicken into not-too-thick strips and coat them by dipping in egg and then in the breadcrumb and sesame mix.
- Slice the figs.
Vinaigrette
Nutrition information
Automatic estimate based on the ingredients
| Nutrient | Serving ≈ 390 g | 100 g | % IR* | Share |
|---|---|---|---|---|
| Energy | 380 kcal | 97 kcal | 19 % | |
| Fat | 13 g | 3.3 g | 19 % | |
| of which saturates | 2.8 g | 0.7 g | 14 % | |
| Carbohydrate | 28 g | 7.2 g | 11 % | |
| of which sugars | 15 g | 3.8 g | 17 % | |
| Fibre | 5.6 g | 1.4 g | — | |
| Protein | 36 g | 9.2 g | 72 % | |
| Salt | 1.6 g | 0.4 g | 27 % |
*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.
How it was calculated
Assumed quantities (the recipe doesn't give them):
- Mixed salad leaves: 40 g per serving
- Salad spinach: 40 g per serving
- Cherry tomatoes: 60 g per serving
- Chicken tenderloin: 120 g per serving
- Breadcrumbs (for the coating): 10 g per serving
- Sesame seeds (for the coating): 5 g per serving
- Figs, to taste: 40 g per serving
- Salt: 1 g per serving
- Extra virgin olive oil: 5 g per serving
Photos
