Shopping list
300g organic chicken fillets
1 tablespoon sunflower oil
Italian herbs
sea salt and freshly ground pepper
For the cups
1 roll puff pastry
mixed salad
75g Parmesan cheese, grated
Shopping list
for the Caesar dressing
125g mayonnaise
1 tablespoon French mustard
1 tablespoon olive oil
2 teaspoons fresh lemon juice
2 garlic cloves, pressed
25g Parmesan cheese, grated
How to make Ceasar Salad Cups
First grill the chicken, heat the pan
Season the chicken and brush it with olive oil.
Fry the chicken in the grill pan until it has brownh stripes.
Remove the chicken from the grill pan and set aside.
Cut the chicken into long thin strips.
Then you make the Ceasar Salad sauce
Spoon the mayonnaise into a large bowl.
Add the mosterd to the mayonnaise.
Squeeze in fresh lemon juice.
Peel the garlic.
Crush and add the garlic to the bowl.
Grate the Parmesan cheese.
Add 25g grated cheese to the cheese.
Add the chicken pieses to the sauce as well and fold them in
Then you make the puff pastry cups
Cut the dough into 4 squares.
Grease the muffin tin lightly.
Drape the dough over a hole.
Press the dough in with a glass.
Roll the overhanging dough up, inwards
Preheat the oven to 200°C
Stuff the dough cups with chicken.
Bake the Caesar cups for 15-20 minutes.
Or until the cups are nicely golden brown.
Serve the bowls with mixed green salad and extra Parmesan.
Or serve the bowls with the lettuce and grated cheese on top.
Happy Sunday!