Caesar salad

Can a salad be a main course? If you ask us, the answer is definitely YES!

In this weekend inspiration, we bring you a recipe for one of the most common salads that works very well on its own – Caesar salad.



  • 4 slices of toast
  • 3 tablespoons of olive oil
  • 1 clove of garlic
  • 1 teaspoon of chopped parsley
  • 20 g of grated Parmesan cheese


  • 200 ml mayonnaise
  • 6 tablespoons of cold water
  • 1 tablespoon of chopped parsley
  • 1 clove of garlic
  • 20 g of grated Parmesan cheese
  • Pepper

Other ingredients:

  • 400 g of green salad
  • 500 g of chicken white meat
  • 3 tablespoons of olive oil
  • Parmesan for garnish


Cut the toast into cubes. Peel the garlic and chop it into small pieces. Heat the olive oil in a pan over medium heat. Add the garlic and fry while stirring. Add sliced toast and fry over low heat. When the toast turns golden, add the chopped parsley and stir. Then add the grated Parmesan cheese, stir briefly, remove to a bowl, and let them cool.

While the croutons are cooling, it’s time to make the dressing. Clean and chop the garlic into small pieces, add it to the mayonnaise, and mix. Then add water to the mayonnaise and mix everything well to achieve a uniform consistency. Add parsley and stir briefly, then Parmesan cheese and stir again briefly. Season with a little salt and pepper, and once everything is mixed, refrigerate.

Lightly salt the chicken white meat and grill on each side for 4 to 5 minutes. Place the meat on a plate and let it “rest” for about 10 minutes.

Wash the salad and cut it into strips. Pour the dressing over it and mix well to combine the dressing with the salad. Cut the meat into thin strips.

First, arrange the salad and dressing on the plate, then place the chicken strips and the croutons on top.

Sprinkle everything with grated Parmesan cheese and enjoy!