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Salad with quail eggs, tomatoes and chicken

Salad with Quail Eggs, Tomatoes, and Chicken

An incredibly tasty riff on the classic Caesar. This colorful, flavorful salad with quail eggs, cherry tomatoes, and chicken comes together with almost no effort.

Irisha

Recipe author

Salad with quail eggs, tomatoes and chicken

Composition / ingredients

Servings:

Lettuce (1 medium bunch of any lettuce)

Quail eggs

Cherry tomatoes (or 3 medium tomatoes)

Chicken fillet (I used 170 g — that gives you plenty of chicken, but my husband loved it :))

100

Onion (half a medium onion, or to taste)

0.5

Hard cheese

Olive oil

White wine vinegar (or lemon juice)

Table salt

Ground hot pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 9 g

Fats 42 % 8 g

Carbohydrates 11 % 2 g

115 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

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Lay the chicken fillet flat between two sheets of plastic wrap and pound it thin (you can skip the wrap, but it keeps things tidier). Season the pounded fillet with salt and pepper — add any of your favorite chicken seasonings, too. Heat a little oil in a skillet and sear the fillet over high heat for a few minutes per side, until golden (the thinner you've pounded it, the less time it needs, so don't dry it out). Take the cooked fillet off the heat and let it cool. Meanwhile, prep everything else: tear the lettuce into bite-sized pieces, slice the onion into thin half-moons, halve the cherry tomatoes and the boiled quail eggs, and shave the cheese into thin slivers with a vegetable peeler (you can also grate it or dice it). Slice the cooled chicken into strips and add it to the rest. Whisk together the olive oil, vinegar (or lemon juice), salt, and pepper for the dressing. Drizzle it over the salad, toss, and serve. Enjoy!