Ingredients

2 lemons
3 sprig(s) rosemary
3 sprig(s) thyme
1 onion
1 1/2 chicken, breast
500 g kale
100 g cherry tomatoes
100 g hazelnuts
For the Caesar dressing
300 g strained yogurt
1 lemon
2 tablespoon(s) olive oil
1 onion, small, finely chopped
salt
pepper
4 salt-cured anchovies, fillets

Instructions

1.Fill a pot half way with water.
2.Place over medium to high heat and bring to a boil.
3.Slice the lemons and add them to the pot.
4.Add the rosemary and thyme.
5.Quarter the onion and add it to the pot.
6.Last, add the chicken and boil for 20 minutes.
7.Last, add the chicken and boil for 20 minutes.
8.Chop into 1-2 cm pieces and set aside.
9.To prepare the kale, remove the thick, hard stems from the leaves with a knife.
10. Cut the leaves into 4 pieces and transfer to a bowl.
11.Prepare the dressing in a separate bowl.
12.Add the yogurt, the juice from 1 lemon, olive oil, onion, salt and pepper.
13.Whisk until completely combined.
14.Finely chop the anchovy fillets and add them to the bow
15.Stir well and add the dressing to the salad.
16.Toss to distribute the dressing evenly.
17.Add the pieces of boiled chicken and cherry tomatoes (cut in half).
18.Coarsely chop the hazelnuts with a knife and add them to the bowl.
19.Season to taste and serve.

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